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Cinnamon Apple Pie Cake

Created by LindasBusyKitchen on September 21, 2015

2 1/4 to 3 pounds apples (6-8 Granny Smith, peeled, and sliced)
1 1/2 tablespoons granulated (cinnamon sugar, 1 1/4 tablespoon sugar + 1/4 teaspoon cinnamon)
3 large eggs
1 1/2 cups superfine sugar (white sugar, see note in description)

1 1/2 cups oil (vegetable or canola oil, see note in description)
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Cinnamon-sugar to sprinkle on top (1 1/4 tablespoon sugar + 1/4 teaspoon cinnamon)

Step 1: Preheat the oven to 350 degrees F.
Step 2: Spray a 9 1/2-10 inch springform pan, with non-stick spray.
Step 3: Line the bottom with a round of parchment paper, then spray again.
Step 4: Layer the apple slices in the pan until they come about 2/3 of the way up the side. (A little higher than that works out fine).
Step 5: Sprinkle the cinnamon-sugar over the apples.
Step 6: Prepare the batter by beating the eggs and sugar until light and fluffy.
Step 7: Add the oil (see notes below about the amount of oil called for) and the vanilla and beat well, then stir in the flour.
Step 8: Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times, to allow the batter to sink down and around the apples.
Step 9: Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 10: Cool completely in the pan.
Step 11:
Step 12: If you try to remove the cake from the pan while it is still warm, it will tend to break apart. Refrigerate the cake before slicing.
Step 13: Serve slices with your favorite ice cream (warm individual slices in the microwave, if desired).