Cinnamon apple pie cake

18 Jan

Time for thanksgiving dessert number two! Everyone gobbled this one up. Everyone seemed to like it. I on the other hand wasn’t thrilled with it! It was too mushy and custardy for me! I was trying to remember what dessert number three was and finally did.. salted caramel pecan pie. I think it came out yummiest the first time I made it but still yummy!

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cinnamon- apple pie cake
adapted from recipe girl

Ingredients:
6 to 8 Granny Smith apples, peeled and sliced
1 1/2 tablespoons cinnamon- sugar (1 1/4 T. sugar + 1/4 t. cinnamon)
3 large eggs
1 1/2 cups superfine white sugar (see *Tips below)
1 1/2 cups vegetable or canola oil
3 teaspoons vanilla extract
1 1/2 cups All-Purpose Flour
more cinnamon-sugar to sprinkle on top (same as above)

Directions:
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. refrigerate cake before slicing.

Tips:
*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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