When I found myself in possession of 6 apples (from a combination of apple picking and Boston Organics), I knew it was time for me to redeem myself after this fail a couple of years ago. But first I had to find a tube pan. Luckily, I found one at TJ Maxx that not only was a springform and had a non-stick coating, it also had a second, flat bottom so I could use it was a regular cake pan! And it was only $10! Score!
I remembered my mistakes from before so I tried to follow the recipe more faithfully this time. But I still couldn't resist trying to sneak in some white whole wheat flour and evaporated cane juice in an attempt to make it slightly healthier. Thankfully, it worked out this time. =)
6 apples (I used half McIntosh and half Granny Smith apples)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour (I substituted 3/4 cup of white whole wheat flour)
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar (I substituted a cup of Sucanat)
1/4 cup orange juice
2 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Grease a tube pan.
Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Sift together flour, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. (I had to do this in my stand mixer because the batter was so thick.) Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it.
Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake for about 1 1/2 hours, or until a tester comes out clean.
Like Deb said, this cake definitely gets better one the second day, "when the apples juices seep further into the cake." I chose not to top mine with powdered sugar because I always end up either inhaling the powdered sugar or getting it all over my clothes, or both. =)