Well, sometimes this cake is called Jewish Apple Cake, sometimes it's called German Apple Cake, but I like to call it Apple Pie Cake. There are many versions, but I like this layered version that I slightly adapted from Smitten Kitchen. It makes a beautiful presentation and smells like autumn while it's baking!
6 apples, I used a combination of Granny Smith and Honey Crisp
1 tablespoon cinnamon
5 tablespoons sugar (or 2 1/2 Tablespoons Splenda)
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar (or 1 cup Splenda)
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
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. Cool completely before running knife between cake and pan, and unmolding onto a cake plate. Sprinkle with dusting of confectioner's sugar.
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