This is a properlyhealthy cake, specificallyexcellent for the fall.
2 cups apples – peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
2 ½ teaspoons vanilla extract
1 cup chopped walnuts
¼ cup confectioners’ sugar for dusting
Preheat oven to 350 levels F (175 levels C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift collectively the flour, baking powder and salt; set aside.
In a massive bowl, mixtwo cups white sugar, oil, orange juice, vanilla and eggs. Beat at excessivepacetill smooth. Stir in flour mixture. Fold in chopped walnuts.
Pour 1/3 of the batter into organized pan. Sprinkle with half of of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for fifty five to 60 minutes, or till the pinnacle springs lower back when gently touched. Let cool in pan for 10 minutes, then flip out onto a wire rack and cool completely. Sprinkle with confectioners’ sugar.