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INGREDIENTS

6-8 Granny Smith apples ; peeled and sliced
1 1/2 tablespoons cinnamon- sugar
3 large eggs
1 1/2 cups superfine white sugar ; see *Tip below
1 1/2 cups vegetable or canola oil
3 teaspoons vanilla extract
1 1/2 cups Gold Medal® All-Purpose Flour
more cinnamon-sugar to sprinkle on top

Servings

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spray a 9 & 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.

2. Layer the apple slices in the pan until they come about 2/3 of the way up the side. (I went a little higher than that and it worked out fine). Sprinkle the cinnamon-sugar over the apples.

3. Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.

4. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart. I refrigerated my cake before slicing, and that worked out well. Serve slices with ice cream (warm individual slices in the microwave, if desired).

Tip: *You want "caster sugar" for this recipe: It is a finer grind than table sugar, but not as fine as powdered. Look for "Baker's Sugar" at the store, or simply put regular white sugar in your food processor and give it a few whirls to create superfine sugar.

NOTES

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Cinnamon- Apple Pie Cake

6-8  Granny Smith apples peeled and sliced
1 1/2 tablespoons cinnamon- sugar 
3 large eggs 
1 1/2 cups superfine white sugar see *Tip below
1 1/2 cups vegetable or canola oil 
3 teaspoons vanilla extract 
1 1/2 cups Gold Medal® All-Purpose Flour 
  more cinnamon-sugar to sprinkle on top

1. Preheat the oven to 350 degrees F. Spray a 9 & 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.
2. Layer the apple slices in the pan until they come about 2/3 of the way up the side. (I went a little higher than that and it worked out fine). Sprinkle the cinnamon-sugar over the apples.
3. Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.
4. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart. I refrigerated my cake before slicing, and that worked out well. Serve slices with ice cream (warm individual slices in the microwave, if desired).
 
Tip:  *You want "caster sugar" for this recipe: It is a finer grind than table sugar, but not as fine as powdered. Look for "Baker's Sugar" at the store, or simply put regular white sugar in your food processor and give it a few whirls to create superfine sugar.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 10 Servings

Calories: 325
Calories from Fat: 190 (58%)

Amt Per Serving		% DV

	Total Fat 21.1g	28 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 4.3g
Cholesterol 145mg		45 %
Sodium 238mg		8 %
Potassium 80mg		2 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 25.1g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 325

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