Elmwood Apple Cinnamon Breakfast Cake

Heat oven to 350 degrees

Combine the following:
2 cups sugar
4 eggs
1 cup canola oil
2 ½ tsp vanilla
½ cup orange juice

Sift together:
3 cups flour
1 Tbs baking powder

add the dry to the wet ingredients.

Dice 4 to 6 apples, with or without the skin.

In a small bowl combine:
5 Tbs of sugar
2 tsp cinnamon
Grease and flour a bundt pan

Assemble:

Pour 1/3 of the batter into the pan. Place ½ of the cut apples on top of the batter. Sprinkle 1/3 of the cinnamon sugar mixture over the apples. Pour in another 1/3 of the batter, place the other ½ of the cut apples onto the batter and sprinkle the another1/3 of the cinnamon sugar and cinnamon. Pour in the rest of the batter and sprinkle the remaining sugar mixture on top.

Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven and cool for 1 full hour before removing from the pan. Run a plastic blade around the edge of the pan to help loosen cake.

Dust top with icing (confectioner’s) sugar before serving. This cake is excellent cooled or the day after. It stays moist and delicious. We take left over pieces (not many!) and cut them into fingers as a smaller treat another day.

This is also good with fresh peaches or plums. Be sure to dry the cut peach/plum pieces a little with paper towel before putting them in the batter or they are too juicy.