Page 178 - UMass2018_CookBook

Ingredients
Serves 12 to 16
3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup canola oil 1⁄2 cup orange juice 4 large eggs 2 cups plus 3 tablespoons
granulated sugar
2 1⁄2 teaspoons vanilla extract
4 cups thinly sliced peeled apples (about 4 to 5 apples)
2 teaspoons ground cinnamon
Confectioners’ sugar (optional), for sprinkling
German Apple Cake
Osgood Family, Ipswich, MA
“This is a perfect fall recipe when excess apples are at hand. It can be scaled up pretty easily.” — Diane Arsenault
Preparation
1. Preheat oven to 350°F. Grease and flour a tube pan.
2. In a bowl, combine the flour, baking pow- der and salt; set aside. Combine the oil and orange juice in a measuring cup.
3. Place the eggs and 2 cups of the sugar in a large bowl. Using a handheld mixer fitted with the beater attachment, beat on medium speed until smooth.
4. Add the orange juice mixture alternately with the dry ingredients to the egg mixture and beat until smooth. Add the vanilla and beat well.
5. Pour half of the batter into the prepared pan. Arrange half the apples over the bat- ter. In a small bowl, combine the cinnamon with the remaining 3 tablespoons sugar and sprinkle half over the apples. Top with the remaining batter, apples and cinna- mon-sugar mixture.
6. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan for 1 hour. Invert the cake onto a plate, then back onto the rack, apple-side up, until cooled completely. Sprinkle the top of the cake with confectioners’ sugar, if desired.
166 | TASTE OF HOME