Vegetable oil makes this nondairy cake extra moist.
2 teaspoons ground cinnamon
2 cups plus 5 Tbsp. sugar
6 apples, cut into 1-inch pieces (about 7 cups)
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup vegetable oil
1/4 cup fresh orange juice
2 1/2 teaspoons vanilla extract
How to Make It
Preheat oven to 350°. Stir together cinnamon, 5 Tbsp. sugar, and apples; toss to coat. Beat eggs at high speed with an electric mixer 2 minutes or until thick and pale yellow. Gradually add 2 cups sugar, beating until blended. Stir together flour, baking powder, and salt. Stir together oil and orange juice. Add flour mixture to egg mixture alternately with oil mixture, beating at low speed until blended. Add vanilla, beating until just blended.
Pour half of batter into a greased (with shortening) and floured 15-cup tube pan. Arrange half of apple mixture over batter. Top with remaining batter and remaining apple mixture. Bake at 350° for 1 hour and 30 minutes or until golden and set. Cool in pan 10 minutes. Remove from pan.
The family loved this cake. It is dense, but not heavy. Thanks to the oil and apples, it's extra-moist and full of flavor. It didn't dry out at all so we were able to snack on it all week. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/new-years-apple-cake/
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