Best Ever Deep Dish Apple Cake MG

From The New Best of Betterbaking.com, Marcy Goldman

One of the best apples cakes…..ever! Don’t skimp on the apples and don’t use Granny Smith.

Apple Filling

18–24 large McIntosh apples, peeled, cored and quartered
1/3 cup sugar
3 tablespoons cinnamon

Batter1 cup canola oil
2 ½ cups sugar
5 eggs
4 teaspoons pure vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 F. Spray a 9 by 13 inch baking pan with nonstick cooking spray. Place on a baking sheet, lined with parchment paper.

Prepare the apples and place in a large bowl. Toss with the sugar and cinnamon and set aside. In a large bowl, hand mix the oil and sugar; then add eggs and vanilla. Fold in flour, baking powder and salt to make a very gloppy, thick batter. It is pretty thick but not firm.

Place apples in the baking dish. They should totally cover the baking dish quite generously- and almost overflow it if not really…overflow it! If you find you need more –now is the time to do it.

Pour batter evenly over apples — or as best you can — depositing batter over the top of the apples. Shuffle pan a few times. Place on baking sheet and bake 60–90 minutes (it varies, depending on how juicy apples are) or until cake is set up and slightly browned on top. Cool well before serving.

Serves 12–16. Can be made ahead 2–3 days, but does not freeze well.