Robyn’s Apple Cake

Cake:
2 cups sugar
4 large eggs
1 cup unsweetened applesauce
1 Tablespoon Vanilla extract
1 small lemon juiced and zested (reserve 1 Tablespoon juice for the Apple Mixture below)
Juice and zest the lemon reserving 1 Tablespoon of the juice for the apple mixture. In a large bowl combine the sugar, applesauce, the remaining lemon juice and zest, and vanilla extract. Mix on low until blended. Add eggs in one at a time mixing well after each addition. Add flour mixture to egg mixture. Beat on medium speed until batter is smooth and blended.

2 cups all-purpose flour
1 cup whole wheat flour
3 ½ teaspoons baking powder
½ teaspoon salt
In a small bowl wire whisk the flour, salt and baking powder together.

Apple Mixture:
4-5 medium apples Of your choice; about 6 cups peeled, cored cut into 1/2 inch pieces
6 Tablespoons sugar
3 teaspoons ground cinnamon
1 Tablespoon Lemon Juice
In medium bowl, core and peel apples. Cut into ½ inch pieces. Sprinkle with 1 Tablespoon lemon juice, cinnamon and sugar, mix and set aside.

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.

Spoon about 1 cup of the batter into the prepared bundt pan. Top with ½ the apple mixture. Cover with about 1 cup batter, top with the other ½ apple mixture and then cover with the remaining batter. Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached. Cool cake on wire rack until completely cool before turning onto plate. Dust with powdered sugar.

Makes 8-10 servings.