Because you know you bought too many apples at market, an apple cake that keeps well and is equally delicious for breakfast as it is for dessert (warm, with vanilla ice-cream).

 

Serves 14.

 

4 medium apples, peeled and sliced
4 teaspoons cinnamon
2 cups plus 5 tablespoons granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup vegetable oil
4 eggs, beaten
3 tablespoons orange juice
Scraping of 1 vanilla bean

 

Preheat oven to 375 degrees Fahrenheit. Prepare a tube pan, greasing it thoroughly with oil or butter.

 

In a large bowl, combine apples, cinnamon and 5 tablespoons sugar. Toss to coat apples. In a separate large bowl, combine 2 cups sugar, flour, baking powder and salt. Mix well. Add oil, eggs, orange juice and vanilla. Stir with a wooden spoon until a thick batter forms.

 

Spoon one-third batter into prepared pan. Top with half of apples. (Don't allow the apples to touch the pan.) Layer with another one-third of batter, remaining apples, and remaining batter.

 

Bake for 45 to 55 minutes, until a toothpick inserted in the cake comes out clean. Cool completely in pan.