Celebrate Fall with this crowd pleasing cake! This is dramatic, beautiful and tasty cake will easily feed 12 people.
5 tablespoons sugar
2 teaspoons cinnamon
1 cup safflower oil
4 eggs
⅓ cup fresh lemon juice
2 ½ teaspoons vanilla
Zest from 1 lemon
3 cups sweet rice flour
1 ¼ cups sugar
3 teaspoons baking powder
½ cup honey
Preheat oven to 350˚F.
Generously grease a bundt cake pan.
Combine the apple slices, 5 tablespoons sugar and cinnamon. Mix well and set aside.
In another bowl mix together the oil, eggs, lemon juice, vanilla and lemon zest.
In another large bowl mix the flour, sugar and baking powder together. Then add to the wet ingredients. Mix until just incorporated, batter will be thick and sticky.
Place a layer of apples on the bottom of the bundt pan. Spread a heaping cup of batter over the apples and continue to alternate layers, finishing with a layer of apples.
Bake on middle rack. Test the cake after 1 ½ hours and continue to cook if necessary until the skewer comes out clean.
Cool the cake on a rack for 15 minutes, then invert on another rack and let cool until just warm to the touch.
Drizzle the honey over the cake. Cool completely before cutting, or refrigerate. Will hold nicely for one week.