I just love when a recipe turns out so tasty with perfect texture, even though no butter was needed.
I want to emphasize that cottonseed oil is truly exceptional when it comes to using an oil in recipes that require cooking. It is light and flavorless, making it an ideal choice. It only adds the perfect texture to cakes without altering their taste.
Nonstick cooking spray, for the pan
3 Granny Smith apples (about
1½ pounds), halved and cut into ½-inch-thick wedges
Mcintosh apples (about
1 pound), halved and cut into
½-inch-thick wedges
1 tablespoon fresh lemon juice
3 cups all-purpose flour
1/ teaspoons baking soda
¼ teaspoon kosher salt
1/ teaspoons ground cinnamon
4 large eggs
2 cups granulated sugar
1 cup vegetable oil / cottonseed oil.
½ cup orange juice
2½ teaspoons pure vanilla extract
Confectioners’ sugar, for dusting
- Preheat the oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Line with parchment, leaving an overhang on two sides.
In a large bowl, toss the apples with the lemon juice and set aside. In a medium bowl, whisk together the flour, baking soda, salt and 1 teaspoon of the cinnamon.
In a large bowl, whisk together the eggs, granulated sugar, oil, orange juice and vanilla. Add the flour eggs, granulated sugar, oil, orange juice and vanilla. Add the flour mixture and whisk together until just combined. Mix in half of the apples.
Spread into the prepared pan.
Arrange the remaining apples on top. Sprinkle with the remaining ½ teaspoon cinnamon and bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
Cool in the pan, 15 minutes, then, using the overhangs, transfer the cake to a wire rack to cool completely.
Dust with confectioners’ sugar.
