For the Apple Filling and Topping:
2 tbsn Cinnamon
5 tbsn Sugar
5 to 6 cups sliced Apples (I used Granny Smiths)
For the cake:
2 cup Sugar
1 cup Applesauce
4 tsn Vanilla
1/2 cup Orange Juice
a pinch Salt
4 Egg equivalents, lightly beaten
3 cup unbleached all-purpose Flour
1 tbsn Baking Powder
1 tsn Nutmeg
Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.
Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.
For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.
Spoon a little more than one third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.
Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.
The most complicated thing about it is getting the water the right temp and all you need
for that is a candy thermomator.
Apple Cinnamon Coffee Cake