Be sure to grease the pan well with flour-based baking spray. The cake batter has a lot of sugar in it to yield a deep caramelized exterior, but that also makes it prone to stick!This recipe calls for 2 cups of oil, which seems ridiculous but it works to provide a uniquely soft crumb. I recommend using light olive oil, which is flavorless and more healthful. This recipe is from a vintage recipe book called "Favorite Recipes of Home Economics Teachers" published by Favorite Recipes Press, Nashville, TN.
5Granny Smith applespeeled, cored, and sliced thin
1/2tablespoonground cinnamon
Cream cheese glaze
6ouncescream cheeseat room temperature
2cups230g confectioners’ sugar
Milk or creamas needed
1/3cup40g broken pecan halves
Instructions
Make the cake: Preheat oven to 350°F. Grease a 10-inch tube pan (or large bundt pan) with flour-based baking spray.
Place flour, 2 cups of sugar and the next 7 ingredients in the order given in the bowl of an electric mixer. Beat at medium speed until well blended. Scrape down the bowl as needed and mix again.
Combine the remaining 1/2 cup sugar and cinnamon in a large bowl; add the apples slices and toss to coat.
Place 2 cups of cake batter in the bottom of the prepared pan. Layer half of the apples on top. Pour 1 1/2 cups batter on top of the apples. Layer the remaining apples over the batter. Pour the remaining batter on top of the apples. Bake for 1 hour, or until a toothpick tester inserted in the cake comes out clean. When the cake is done, turn out onto a wire rack to cool.
Make the glaze: Combine the cream cheese and sugar in a large bowl and beat with an electric mixer until combined. Add milk or cream gradually until the mixture becomes thin (I used about 1/4 cup). Pour the glaze over the cake and sprinkle with broken pecans.
Store cake loosely covered with plastic wrap.
Keyword apple juice, cream cheese frosting, granny smith apples