| Rachel Ray's Everyday Magazine |
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Ingredients:
10 Servings
Prep 45 min
Cook 1-1/2 hr + cooling
45 90 135
Ingredients
1 cup canola oil, plus more for greasing
2½ cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3 teaspoons ground cinnamon
6 Granny Smith apples (about 1¼ pounds)—peeled, cored and thinly sliced
2¼ cups granulated sugar
4 large eggs
1/3 cup orange juice
2 teaspoons pure vanilla extract
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Instructions:
Preheat the oven to 350°. Grease and flour a 12-cup bundt or tube pan. In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with 1/4 cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.
In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1½ hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
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