This melt-in-your-mouth apple cake recipe was recommended to me by my amazing donut-lovin sibling.  Since applesauce is hard to come by in England (what? I know!), I made my own for this recipe by boiling apples, adding some maple syrup, and smashing. This cake, moist and brimming over with autumnal goodness, is perfect for Rosh Hashanah or Sukkot.

Ingredients

4 firm, tart apples; I like Cortlandt
3 tablespoons cinnamon
1 3/4 cups plus 4 tablespoons sugar, divided
juice of half a lemon
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1 tablespoon vanilla
1 cup vegetable or corn oil
1/2 cup apple sauce

Directions

Preheat oven to 350º. Butter and flour either a bundt pan (for pretty slices but no real crust), or a 9-inch springform or round pan (more boringtown shape, great crust).

Core apples, slice into 1/2 inch slices, and toss in a medium bowl with cinnamon, 4 tablespoons sugar, and juice of half a lemon. Set aside.

In a small bowl, combine flour, salt, and baking powder. Set aside.

In a large bowl, combine eggs, remaining sugar, and oil. Beat with whisk or whip with electric mixer until frothy and somewhat satiny, about 60 seconds with a whisk or 30 with an electric mixer. Add vanilla and whisk to combine.

Add 1/3 of dry ingredients to egg mixture. Whisk to combine. Add half apple sauce, and whisk again. Repeat with second third of dry ingredients, remaining apple sauce, and finally, the last third of the dry ingredients. When batter is smooth and only a few lumps remain, add apples, with all accumulated liquid, to batter. Fold in to combine.

Pour batter into prepared pan, and bake approximately 60 minutes, maybe 70, until cake is set in the middle and crust is golden. Set pan on rack and allow cake to cool 15 minutes. Then gingerly run knife around perimeter of cake, set plate overtop, and flip pan, inverting cake onto plate. Allow to cool completely. Dust with powdered sugar before serving.

original source: Not Derby Pie