Apple Bundt Cake
4 medium golden delicious apples (about 1-1/2 lb.) peeled, cut into
1/3-inch pieces
5 tsbp plus 2-1/2 c. sugar
2 tsp ground cinnamon
4 large eggs
1 c. vegetable oil
1/4 c. orange juice
1 tbsp grated orange peel
1 tsp vanilla extract
3 c. all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
Powdered sugar
Preheat oven to dg350. Oil and flour 12-cup Bundt pan.
Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium
bowl.
Combine 2-1/2 cups sugar, eggs, vegetable oil, orange juice, orange
peel and vanilla extract in large bowl. Whisk to blend. Stir flour,
baking powder and salt into egg mixture. Spoon 1-1/2 cups batter into
prepared Bundt pan, top with half of apple mixture. Cover with 1-1/2
cups batter, top with remaining apples, then batter. Bake cake until
top is brown and tested near center comes out with moist rumbs
attached--about 1 hour 30 minutes. Cool cake in pan on rack 15
minutes. Run knife around sides of pan to loosen cake. Turn cake out
onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve
slightly warm or at room temperature.
Makes 8 to 10 servings
Happy baking!
Sherri
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