4 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon hot water (110 degrees F/45 degrees C)
1 cup white sugar
2 teaspoons apple pie spice
2 cups apple cider
1/4 cup vegetable oil
1/3 cup apple cider vinegar
2 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoon apple pie spice
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch pan with nonstick spray.
In a large bowl, beat eggs, milk, vanilla extract, hot water and sugar until smooth. Beat egg mixture gradually into the nonstick mixture. Stir in apple pie spice, apple cider and oil; beat until well blended. Fold into egg mixture. Pour batter into pan.
Bake in preheated oven for 60 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for 10 minutes, or until a toothpick inserted into center of the cake comes out clean. Remove from oven and let cool completely.
In a small mixing bowl, thoroughly beat eggs and lemon zest. Mix lemon juice into the egg mixture, and pour egg over mixture in pan. Cover and refrigerate overnight, turning cake once every 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
When cool, cut into 30 squares. Allow to cool completely, slicing from center to edge. Roll each square in apple slices to seal.
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