This recipe was born after an anniversary trip to Vermont. My husband and I visited an orchard in Putney where we harvested a ton of apples (in addition to some absolutely amazing apple cider champagne..) When we returned home, I concocted several versions of apple cake, but this one stood out. This sweet coffee-style cake always reminds me of that trip. So today, naturally, I could only think of making one thing. Happy Anniversary, John. I love you.
SODIUM CONTENT: 11.3 mg per serving
2 c. apples, peeled, cored and finely diced (about 2 apples)
1 1/2 c. sugar
3/4 c. vegetable oil
1 T. pure vanilla extract
2 eggs, beaten
2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
2 c. all-purpose flour
1/4 c. orange juice
1/4 c. sugar
1 t. ground cinnamon
Preheat oven to 350 degrees. Grease and flour a 10-inch springform pan; set aside.
For topping, measure sugar and cinnamon into a small bowl. Stir well to combine, then set aside.
For batter, combine oil and sugar in a large bowl, mixing well. Add vanilla and beaten eggs and stir. Stir in apples. Add baking powder and flour, mixing just until combined. Lastly, stir in orange juice. Scrape sides and bottom of bowl, making sure everything is well incorporated. Batter will be thick.
Pour half of the batter into prepared pan and spread until even. Top with half of the cinnamon-sugar mixture, then pour in the second half of the batter, smooth, and top with the remaining sugar mixture. Place on midle rack in oven and bake for 50-55 minutes, until tester inserted in center comes clean. Remove from oven and place on wire rack to cool. Cool fully before sliding a knife gently around outside of cake and removing springform side. Slice and serve.