Ingredients:

3 extra large eggs

1 cup sugar

1/3 cup vegetable oil

1/2 cup room temperature milk

2 3/4 cups flour, sifted

1 tsp vanilla extract

1 tsp cinnamon

3 tsp baking powder

1 large apple plus 2 medium ones

1/2 cup raisins

Cinnamon sugar for top

Powdered sugar as needed

Directions:

Preheat oven to 375F.

Grease and flour a bundt pan. Set aside.

Sift flour, baking powder and cinnamon. Set aside.

Place the raisins in hot water to soften. Set aside.

Peel and core the two medium apples.

Dice them and set aside.

Beat eggs with sugar until light and fluffy.

Add oil, milk and vanilla and continue beating until blended.

Add flour mixture, a little at a time, and mix until incorporated.

Using a spatula, incorporate the diced apples and drained raisins into the batter. Set aside.

Peel, core and slice the large apple into even slices, not too thin but not too thick either.

Arrange slices over the batter, like the petals of a sunflower.

Sprinkle entire surface with cinnamon sugar to taste.

Bake in preheated oven for about 40 minutes or until golden and cake tester comes out clean.

Cool and dust with powdered sugar before serving.

TIPS:

You can make this cake plain by omitting the raisins and cinnamon.

If you like nuts, you can add some chopped walnuts to the batter instead of the raisins…..or in addition to them.

I used honey crisp apples since they’re my favorites and their consistency is great for baking. If you have other types on hand, you can use whatever you prefer.