Recipe: Apple Bundt Cake (using diced apple and orange juice)

APPLE BUNDT CAKE

5 medium apples (a mix of Granny Smith, Gala and Macintosh), peeled and diced
2 1/2 cups, plus 5 tablespoons granulated sugar, divided use
2 teaspoons ground cinnamon
1/2 teaspoon mace
1 tablespoon freshly squeezed lemon juice
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
1 tablespoon orange peel
1 teaspoon vanilla extract
Confectioner's sugar (for garnish)
Whipped cream (for serving)

Heat oven to 350 degrees F. Prepare a 12-cup Bundt pan using butter and flour or Baker's joy. Set aside.

Mix apple pieces, 5 tablespoons sugar, cinnamon, mace and lemon juice. Set aside.

Stir flour, baking powder and salt, set aside.

Combine 2 1/2 cups sugar, oil, eggs, orange juice, orange peel and vanilla in a large bowl. Stir flour mixture into egg mixture, mixing thoroughly.

Pour 1/3 of the batter into the pan. Layer with half the apples. Pour another of the batter over the top. Sprinkle on remaining apples. Top with the last 1/3 of batter.

Bake for 90 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes before inverting onto a cooling rack for one hour. (This dense cake will become to heavy if left to cool on a serving platter. It is sturdy enough to withstand being moved after it has cooled.)

Dust with confectioners sugar and serve with a dollop of whipped cream.

Makes 1 Bundt cake, 10 to 12 servings
Source: Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens by Susanna Short