Total Time
1hr 55mins
Prep 30 mins
Cook 1 hr 25 mins

This was in the LA Times food section in a feature on foods for Rosh Hashanah, but why limit a good thing to once a year?

Ingredients Nutrition

Directions

  1. Place oven rack in lower third of oven and pre-heat to 350º.
  2. Grease a 10-inch tube pan with removable bottom- bundt pan is not recommended for this recipe.
  3. Peel and core the apples; slice 1/4" thick.
  4. Place other topping ingredients in bowl.
  5. Add apples and toss to coat, then set aside.
  6. Put flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt.
  7. Mix at low speed to combine, then at medium speed until completely blended, about 2 minutes.
  8. Pour 1/3 of the batter into the pan.
  9. Arrange 1/3 of the apples on top of the batter and sprinkle with chopped nuts if using.
  10. Pour another 1/3 of the batter on top of the apples and arrange another 1/3 of the apples on top.
  11. Pour the remaining batter on the apples and smooth the top.
  12. Arrange the rest of the apples around the center tube, forming a"crown".
  13. Spoon 2 tablespoons of liquid from the bowl that had contained the apples over the top and decorate with nut halves, if using.
  14. Place cake on rimmed baking sheet and bake for 75 ot 85 minutes, until a toothpick or skewer inserted in the middle comes out clean.
  15. If top appears to be getting too brown, cover it loosely with foil.
  16. Remove cake from oven and cool 10 minutes.
  17. Run knife or spatual around the edge of pan and remove side.
  18. Cool to room temperature, then run knife or spatula around the center tube and bottom.
  19. Lift cake onto serving plate.
  20. Store at room temperature for up to 2 days, or can be frozen.

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