Crowned Apple Cake

Apple mixture:
4 large green apples (about 2-1/2 pounds), such as Granny Smith or Pippin
1/3 cup honey
1 tablespoon cinnamon

Cake:
3 cups all-purpose flour
2 cups sugar
1 cup vegetable oil
4 large eggs
1/3 cup orange juice
3 teaspoons baking powder
2-1/2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
About 1/2 cup walnut or pecan halves for topping (optional)

Heat oven to 350 degrees and place rack in lower third of oven. Grease and spray a 10-inch tube pan with removable bottom.

Peel, quarter, core and slice apples inch thick. Place in medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake.

In a large mixing bowl with electric mixer on low speed, mix flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt until combined.

Increase to moderately high speed and mix until well-blended, about 2 minutes.

Pour one-third of the batter into prepared pan. Arrange one-third of the apple slices over the mixture and sprinkle with chopped nuts, if using.

Cover with half the remaining batter. Arrange half the remaining apple slices over batter and top with remaining batter, spreading the top evenly.

Overlap remaining apple slices around top of batter, extending out like petals.

Pour any juices that remain in bowl over apples. If desired, arrange nut halves along the outer edge to circle cake.

Place cake on a rimmed baking sheet and bake for 80 to 90 minutes, or until a toothpick or skewer inserted into center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Loosen from pan edges and bottom with a spatula. Lift cake from pan to serving plate.

Makes 1 cake.
Source:
Fast and Festive Meals for the Jewish Holidays by Marlene Sorosky (William-Morrow, 1997)