Apple and Orange Cake

Apples:

5 large red apples

2 tablespoons canola oil

1/3 cup brown sugar

1 tablespoon honey

2 teaspoons cinnamon, divided

Batter:

2 cups all-purpose flour

2 cups sugar

5 large eggs

1 cup canola or vegetable oil

2 teaspoons orange zest (from one large orange)

1 teaspoon pure vanilla extract

1 tablespoon honey

1.  Peel and core the apples and cut into small 1/4-inch cubes.  Heat the oil in a large frying pan over medium heat.  When hot, add the brown sugar, 1 teaspoon of the cinnamon and the apples.  Cook for about ten minutes, stirring often, until fork tender. You do not want them to be too soft.  Add the remaining teaspoon of cinnamon and the honey and stir.  Scoop into a bowl and let cool until the batter is ready.  May be made two days in advance and stored covered in the fridge.

2.  Preheat the oven to 350°F. Grease a 9 x 13-inch pan with spray oil.

3.  To make the batter, in a large bowl, beat the flour, sugar, eggs, oil, orange zest, vanilla and honey with an electric mixer on medium-high speed or by hand until well mixed.  Scoop the apples into the pan and spread evenly.  Pour the batter over the apples and spread to cover.

4.  Bake for 1 hour, or until the top is browned and a skewer inserted comes out clean. Let cool for 30 minutes.  Run a knife around the edges and then turn over onto a large serving platter or tray.  Store covered at room temperature for up to four days.