1 cup canola oil, plus more for greasing
2½ cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3 teaspoons ground cinnamon
6 Granny Smith apples (about 1¼ pounds)-peeled, cored and thinly sliced
2¼ cups granulated sugar
4 large eggs
1/3 cup orange juice
2 teaspoons pure vanilla extract
Preheat the oven to 350°. Grease and flour a 12-cup Bundt or tube pan. In a medium bowl, combine the 2½ cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with ¼ cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.
In a standing mixed fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1½ hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
Pairs Well With
Got this from Everyday with Rachael Ray. Moist and delicious, it's perfect for entertaining company or even great as a breakfast cake.