Shelly's Recipe

LAYERED APPLE CINNAMON BUNDT CAKE

Category: Cakes

Apple Filling:
5 cups apples, peeled cored and thinly sliced (another cup won’t hurt!)
2 tbsp lemon juice
2 tbsp cinnamon
1/3 cup sugar

Cake:
1 cup vegetable oil or Canola oil
2 cups white sugar
4 large or extra-large eggs
1 tbsp vanilla
1/2 cup orange juice
3 cups flour
1 tbsp baking powder (yes, 1 tbsp)
1/4 tsp salt
1/8 tsp ground nutmeg
3 tbsp sugar mixed with 1 tsp cinnamon (for topping)

Preheat oven to 350. Set oven rack to second-lowest position. Generously grease a 12-cup bundt pan.

In a bowl toss the apples with lemon juice then toss with 2 tbsp cinnamon and 1/3 cup sugar; set aside.

For cake; In a large bowl beat the sugar with oil for about 3 minutes; add in eggs and continue beating for another 4 minutes or until no sugar granules remain (beating time should be no less that 4 minutes). Add in vanilla and orange juice; beat until combined.

In a bowl combine the flour with baking powder, salt and nutmeg; add to the creamed mixture mixing on low speed until just combined. Spoon just over one-half of the batter into the pan, then cover with half of the apple mixture. Repeat with remaining batter then the remaining apples on the top.

In a small bowl combine 2 tbsp sugar with 1 tsp cinnamon the sprinkle over the top of the apples. Bake for about 1 hour or until the cake tests done.

APPLE-CINNAMON WALNUT CAKE
2 cups sugar
3 large eggs
1 cup vegetable oil
2 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 large apples, peeled and chopped
3/4 to 1 cup chopped walnuts (or can use raisins or half each)

Preheat oven to 350. Grease a 13 x 9-inch baking dish.

In a large bowl, beat eggs with sugar, oil and vanilla until light and creamy (about 2 minutes).

In a small bowl combine the flour with cinnamon, baking soda and salt; add to the wet ingredients and beat on low speed until blended. Mix in the chopped apples, nuts and/or raisins. Pour into prepared baking dish. Bake for about 45-50 minutes or until cake tests done.

Cool completely then frost or drizzle with a glaze.