early bird apple cake

I woke up at six in the morning, on my own accord, and laid in bed until I decided to a) walk/run to the gym (eight miles total, heyyy) and then b) come home and bake an apple cake (womp womp). 

adapted from Smitten Kitchen

6 apples, I used a mixture of Golden Delicious, one Red Delicious, and a Granny Smith apple that were too old to be eaten plain. It was this or apple butter. 

1 Tbsp. cinnamon

5 Tbsp. brown sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups light brown sugar

1/4 cup milk. (SK calls for orange juice but I didn't have any. Ooh! Next time I'll use Cointreau.)

2 1/2 teaspoons vanilla

4 eggs

- Preheat oven to 350. Grease a bundt (Bundkt budkt. Oh! It's a cake!) pan. 

- Chop apples into chunks (you can peel them if you like. I'm lazy.), toss with cinnamon and sugar. 

- Stir together dry ingredients (flour, baking powder, and salt) in a bowl. 

- In another bowl, whisk together oil, sugar, milk (or orange juice or Cointreau), and vanilla. Mix wet ingredients with dry mixture, then add eggs one at a time. 

- In bundt pan, alternate layers of apple and batter. I did apples first, then batter, then more apples. I do believe Smitten Kitchen started with batter but I wanted a tarte tatin feel to it. 

- Bake until a tester comes out clean, about an hour and a half. 

* I had extra batter and apples and decided to bake them in a bread pan, which I then gave to the tall one. He calls it the apple brick. I didn't think the term brick was that appetizing, though it was very accurate. 

*I hummed this song the entire time I was writing this post.