Apple Baba

4 tart apples (such as Granny Smith), peeled, cored, quartered and thinly sliced crosswise
2-1/4 c. granulated sugar, divided
1 t. ground cinnamon
4 large eggs
1 c. vegetable oil
1/2 c. fresh orange juice
2 t. vanilla extract
4 c. unbleached all-purpose flour
1 t. baking powder
Confectioners' sugar for sprinkling

Preheat the oven to 350 degrees. Grease a 10-inch tube pan.

Place the apples in a large bowl, sprinkle with 1/4 c. of the sugar and the cinnamon, and set aside.

In a large bowl, beat the eggs and the remaining 2 c. sugar with an electric mixer until pale yellow and thick. Gradually beat in the oil, orange juice, and vanilla extract.

Sift together the flour and baking powder. Gradually add it to the egg mixture, stirring with a large wooden spoon. You will have a batter the consistency of thick honey.

Fold the apples into the batter, making sure they are well distributed.

Pour the apple batter into the prepared pan and smooth the top with a rubber spatula. Bake until the top is well browned and splitting, about 1-1/4 hours.

Invert the baba onto a rack and cool. Sprinkly with confectioners' sugar just before serving.

Serves 8-10.

Please to the Table cookbook, p. 572.