Italian Apple Cake WANT

This post is entirely lifted from a newsletter email of this vegan chef I am fond of, Chloe Coscarelli, who is promoting her new vegan cookbook, Chloe's Vegan Italian Kitchen. I don't cook but if you make the recipe, let me know how it is, or even better invite me over for a slice!  You know how every family or household has “the cake”? Well, this is the cake in my New York City apartment. In advance of any birthday or snowy day, my roommates will ask, “Are you making the cake?” We’re all obsessed with it. Everyone has her own copy of the recipe and makes it frequently. I have no doubt that if you try this cake once, it will become the cake in your house, too. If you’re feeling adventurous, try replacing one of the apples with a pear!

Preheat the oven to 350°F. Lightly grease a 9-inch round pan and line with parchment paper. Grease again. In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk oil, water, vanilla, and vinegar. Pour wet ingredients into the dry ingredients and mix with a large spoon until just combined. Do not overmix. Batter will be very thick, but the apples will release moisture as they bake. Arrange some of the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Then gently fold in the remaining apples into the batter. Spoon the batter into the pan, being careful not to disrupt the apple pattern on the bottom. Use a spatula or your fingertips to pat it evenly into the pan. Bake for 40 to 45 minutes, or until the center is set and the cake is lightly browned on top. Rotate the cake halfway through baking time. Once cooled, run a knife around the edges to loosen the cake, and gently unmold so that the apple design is on top. Peel off the parchment paper. Dust with powdered sugar and serve.

1½ cups all-purpose flour* ¾ cup sugar ¾ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt ½ cup canola oil ¼ cup water 2 teaspoons pure vanilla extract 1 tablespoon white or apple cider vinegar 3 apples, peeled and thinly sliced Powdered sugar for serving *For a gluten-free alternative, substitute gluten-free all-purpose flour plus ¾ teaspoon xanthan gum (page 257 from Chloe's Vegan Italian Kitchen).