This is inspired by a baker extraordinaire, my once-mother-in-law, famed for her amazing apple cake. It is not her recipe exactly – you'd have to watch her make it – but it is pretty darned close. Use McIntosh, Cortland and/or Honey Crisp apples for this easy cake for which everyone will ask you for the recipe. Just make sure you don't skimp on the apples - the batter is just a glue that holds it all together. This recipe is posted with the expressed permission of talented baker and KosherEye friend Marcy Goldman of BetterBaking.Com Online Magazine.
10-14 large McIntosh apples, peeled, cored and quartered
1/3 cup sugar
2 tablespoons cinnamon
1 tablespoon lemon juice
3/4 cup corn oil
1 ½ cups sugar
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
1 1/2 teaspoons baking powder
¼ teaspoon salt
Preheat oven to 350 F. Spray a 9 by 13 inch Pyrex baking pan with nonstick cooking spray. Place on a baking sheet, lined with parchment paper. Prepare the apples and place in a large bowl. Toss with the sugar, cinnamon and lemon juice. Place apples in the baking dish. They should totally cover the baking dish quite generously. If you find you need more –now is the time to do it. It is almost impossible to use too many apples in this recipe.
In a large bowl, hand mix the oil and sugar; then add eggs and vanilla. Fold in flour, baking powder and salt to make a very gloppy, thick batter. Pour batter evenly over apples. Shuffle pan a few times. Place on baking sheet and bake 50-70 minutes (it varies, depending on how juicy apples are) or until cake is set up and slightly browned on top. Cool a little before serving.
Serves 10-14. Can be made ahead 2-3 days, but does not freeze well.