APPLE CAKE - Smitten Kitchen

This is really a hearty coffee cake perfect to serve at a brunch or actually, Christmas morning (I will tuck that idea away). We (the royal we, meaning me) think it is better the second day--the flavors are more developed and it is moist. The cake slices hold up nicely which is always a plus.

SMITTEN KITCHEN'S MOM'S APPLE CAKE

6 apples (I used Anna apples from Leslie's tree)

1 tablespoon cinnamon

5 tablespoons sugar
2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (optional) (I added)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir 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. 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.

Recipe from Smitten Kitchen