3 c Unbleached all-purpose flour
2 tb Wheat germ; (optional)
1/2 ts Salt
1 tb Baking powder
6 sm Rome; Granny Smith,
; Yellow Delicious,
; or other
; low-moisture apples
1/2 Lemon; Juice of
4 lg Eggs
1 c Vegetable oil
2 c Sugar
1 tb Vanilla extract
1/2 c Orange juice
1 ts Cinnamon
Preheat the oven to 350 degrees. Grease and flour a 9-inch springform pan.
In a bowl combine the flour, wheat germ, salt, and baking powder and set
aside.
Peel, core, and slice the apples into eighths and place in another bowl.
Sprinkle with lemon juice.
In a third bowl beat the eggs until foamy. Add the vegetable oil and 1 3/4
cups of the sugar and beat well. Stir in the vanilla. To the egg mixture,
alternately add the dry ingredients and the orange juice. Pour half the
batter into the prepared pan. Cover with half the sliced apples.
In a small bowl mix the remaining 1/4 cup sugar with the cinnamon and
sprinkle half over the apples. Cover with the remaining batter.
Starting at the outside of the pan, neatly place the remaining apple slices
in overlapping concentric circles. Sprinkle with the remaining
cinnamon-sugar mixture.
Put some aluminum foil on the bottom of the oven in case the batter leaks.
Bake the cake on the middle rack for 1 1/2 hours, or until a toothpick
inserted in the center comes out clean. If the cake starts to darken on
top, cover with aluminum foil. Cool on a rack before you carefully remove
the cake from the pan.
Yield: 1 cake
Yields
1 servings