Apple Cake

Preheat oven to 325°F and adjust oven rack to middle position. Grease 10-inch springform pan and place on a foil-lined baking sheet.

Thinly slice (about 1/4-inch thick) 4 apples and place in medium bowl. Toss with 1 tablespoon lemon juice, brown sugar, and 1/8 teaspoon salt. Arrange apple slices in 2 concentric circles in prepared pan with slices slightly overlapping. Dot with butter.

Cut remaining apples into large chunks and pulse in food processor with remaining 1 tablespoon lemon juice until coarsely chopped; measure out 3 cups and set aside.

In medium bowl, whisk together flour, granulated sugar, cinnamon, allspice, baking soda, and 1 teaspoon salt. In a separate large bowl, with mixer on medium speed, beat eggs. With mixer runnin, slowly add oil and vanilla extract. Reduce speed to low and add flour mixture in three additions, alternating with chopped apples. With rubber spatula, wipe down sides and bottom of bowl; if using, add nuts and raisins and mix just until combined.

Pour batter into pan and bake until toothpick inserted in middle of cake comes out clean, about 1 1/2 hours. Invert cake onto cooling rack and let cool 20 minutes.

Remove sides of springform pan, then, carefully remove pan base with the help of a knife. Cool completely before serving. If desired, dust top of cake with confectioners’ sugar and additional ground cinnamon. Cake may be stored in an airtight container up to 1 week.