Fall Apple Cake

6 large Cortland, Rome Beauty, or other cooking apples, peeled and thinly sliced
1/2 cup light brown sugar
1 tablespoon ground cinnamon

APPLES: In a bowl, combine the apples, brown sugar, and cinnamon. Toss well and set them aside.

BATTER:

Butter, for the pan
1/2 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 eggs
1 cup canola oil 1/3 cup water
1 1/2 teaspoons vanilla extract
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Set the oven at 325 degrees. Have on hand a 9-by-13-inch baking pan. Butter the pan and set it aside.

In the bowl of an electric mixer, cream the butter and sugar for 1 minute, scraping down the sides of the bowl. Beat in the eggs, oil, water, and vanilla.

With the mixer set on low speed, beat in the flour, baking powder, and salt. Spoon two-thirds of the batter into the prepared pan. Smooth it with a spatula. Spoon the apples over the batter. Cover the apples with the remaining batter and smooth it with the spatula. It’s OK if some apples show through; the batter will rise as it bakes and cover most of the apples.

Transfer the cake to the hot oven and bake it for 1-1/2 hours or until the top is golden brown and the edges pull away from the sides of the pan.

Remove the cake from the oven and set it on a wire rack to cool. Cut the cake into squares for serving.

SERVES 10