This favorite recipe makes a generous hearty and delicious tube pan cake. First prepare tube pan by greasing and flouring well. Preheat the oven to 350. Be sure all ingredients are at room temperature. Peel, slice and dice the apples.  (It’s best to always use at least three different kinds of apples as the flavor will enhance one another and add a delectable flavor. I like Macouns, Macs, and maybe Empire or Rome or Granny Smiths.) Coat them with cinnamon sugar– about a half cup– and put aside.

• 3 cups flour
• 1 teasp. salt
• 3 teasp. baking powder
• 1/4 cup orange juice
• 2 1/2 teasp. (real) vanilla
• 1 c. oil such as canola or corn
• 4 eggs
• 2 cups sugar
• Cinnamon sugar

Sift the dry ingredients (flour, salt, baking powder) and set aside.

Cream the sugar and eggs well in the mixer bowl.(I love my KitchenAid counter-top mixer, a gift from my daughter– a real luxury that can’t be beat.)

Add the oil and the dry ingredients alternately with the orange juice and vanilla, beating in between each addition.

Pour a third of the batter into the tube pan; top with a third of the apples.  Repeat this process twice again, the top of the cake being apples.  Sprinkle with a bit more cinnamon sugar.

Bake for 350 for an hour and fifteen minutes.

You’ll love the aroma as the cake bakes. After you’ve turned the cake out of the pan onto the cooling rack,  turn it over again…so that the browned apples are on top.  No better treat in the fall whether for dessert or breakfast.