Layered Apple Cinnamon Nut Cake

layered apple cinnamon cake

 

 

 

 

Apple Filling
5 to 6 cups peeled and sliced apples
2 tablespoons fresh lemon juice
¼ cup sugar
1 cup pecans or walnuts
1 tablespoon ground cinnamon

Cake batter
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
½ cup fresh orange juice
6 teaspoons Ener-G egg replacer
8 tablespoons warm water
3 cups flour
1 tablespoon baking powder
½ teaspoon salt

Topping
1 teaspoon ground cinnamon
1 teaspoon sugar
Mix together in a small cup.

Preheat oven to 350°. Grease and flour 10 inch tube or bundt pan.

Apple Filling
In a large bowl, toss apple slices and nuts with lemon juice, sugar and cinnamon.

Cake Batter
In a mini-food processor or a comparable container, thoroughly mix Ener-G egg replacer with warm water until frothy.
In a electric mixer or food processor, combine sugar through egg replacer mixture. Beat or blend until smooth.
In a medium bowl, using a fine-mesh strainer or sifter over it, add flour through salt.
Add flour mixture to the batter. Blend until smooth.
Spoon approximately one-third of batter into prepared pan. Cover with one half apple mixture. Repeat with one-third batter and layer remaining apple filling. Top with remaining batter.
Sprinkle lightly with topping.
Place cake on top of two baking sheets. Bake for 60-70 minutes, or until top is slightly crusted and wooden pick inserted in center comes out clean.
Remove from oven. Allow cake to rest in pan for 20 minutes before removing.

Serves 8 to 10

Note: Best ever apple cake!

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