This very easy apple cake is perfect baked a day ahead and served for breakfast. While delicious when warm, it’s even better the next day.
6 cooking apples
1 tsp. cinnamon
5 tbs. white sugar
2 ¾ c. flour
1 tbs. baking powder
1/2 tsp. salt
1 c. vegetable oil
1 ½ c. sugar
¼ c orange juice
2 tsp. vanilla
Preheat oven to 350 degrees. Grease bottom and sides of a spring form pan. Core and slice apples thinly (peeling is optional if sliced thinly). 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 wooden skewer comes out clean. Remove from oven and cool. Run a sharp knife around the edges of the cake before loosening the spring form. Serve at room temperature.