Danny Meyer Apple & Orange Cake
- Pan
- 6 tart apples, such as Braeburn or Granny smith, peeled, cored, and cut into 1 inch chunks
- 5 tablespoons sugar
- 2 teaspoons ground cinammon
- For the batter
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup fresh orange juice
- 2 1/2 teaspoons vanilla extract
- Preheat the over 350. Rack in the middle. Butter a 10 inch ring pan (parchement paper at bottom)
- TO MAKE THE BATTER:rnIn a medium bowl whisk together the dry ingredients. rnIn a large bowl whisk together the remaining ingredients. With an electric mixer in medium speed, gradually beat in the dry ingredients. rnSpread half of the batter evenly in the prepared pan and scatter half of the apples over the top. Add the remaining batter, spreading it evenly, and finish with the rest of the apples. Bake for 1 1/2 hours. Cool completely in a rack. (the cake will keep, well wrapped and refrigerated for several days)
pan, apples, sugar, ground cinammon, batter, flour, sugar, baking powder, kosher salt, eggs, vegetable oil, orange juice, vanilla
Taken from food52.com/recipes/32320-danny-meyer-apple-orange-cake (may not work)