Apple-Cinnamon Cake

Ingredients

• Baking spray with flour
• 2 ½ cups white whole-wheat flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup canola oil
• ½ cup orange juice
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 medium Granny Smith apples, peeled and chopped (about 4 1/2 cups)

Directions

1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with baking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl; set aside.
2. Combine granulated sugar, brown sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until combined, about 1 minute. Add eggs and vanilla, beating just until combined. Add the flour mixture to the sugar mixture; beat until just incorporated. Fold in apples. Transfer the batter to the prepared pan and smooth the top evenly.
3. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely, about 1 hour.

Tips

Equipment: 12-cup Bundt pan, stand mixer

To make ahead: Wrap cooled cake airtight and store at room temperature for up to 1 day.