Vermont Apple Cake

• FOR THE CAKE:
• 4 cups Apples, Peeled And Finely Chopped
• 1/2 cups Orange Juice, Divided Use
• 3 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Ground Nutmeg
• 1/4 cups Milk
• 2-1/2 teaspoons Vanilla
• 1/2 cups Unsalted Butter
• 1 cup Granulated Sugar
• 4 whole Eggs
• 2 Tablespoons Brown Sugar
• FOR THE GLAZE:
• 2 Tablespoons Dark Rum
• 1/2 cups Confectioners Sugar

1. 1 Preheat oven to 350u0b0F. Combine apples with 1/4 cup orange juice, set aside.
2. 2 Combine flour, baking powder, salt and nutmeg, set aside.
3. 3 Combine milk, remaining 1/4 cup orange Juice and vanilla, set aside.
4. 4 Use an electric mixer to combine butter and sugar, beat until fluffy. Add eggs one at a time, beating well after each addition.
5. 5 Stir 1/3 of flour mixture into the butter/sugar mixture, then add 1/2 of the milk mixture, repeat, and finish with remaining flour mixture.
6. 6 Spoon half of the batter into prepared pan, top with half of the apples, then add remaining batter and top with remaining apples, sprinkle with brown sugar.
7. 7 Bake for 70 minutes, or until a toothpick inserted in center of cake comes out dry. Cool in pan for 10 minutes before tipping out onto a wire rack to cool completely.
8. 8 Combine rum and confectioners' sugar, then drizzle onto cooled cake.

cake, apples, orange juice, allpurpose, baking powder, kosher salt, ground nutmeg, ubc, vanilla, butter, sugar, eggs, brown sugar, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/vermont-apple-cake/ (may not work)