Jewish Apple Cake
A delicious, dense, moist cake filled with cinnamon coated apple slices. This cake tastes and smells heavenly!
Equipment
- tube pan
- 2 mixing bowls
Ingredients
Apple Mixture
- 5-6 average sized apples
- 2 tsp cinnamon
- 3 Tbsp sugar
Cake Batter
- 3 cups flour
- 1 cup canola or vegetable oil
- ½ tsp salt
- 3 tsp vanilla extract
- 2 cups sugar
- 4 eggs large
- 3 tsp baking powder
- 5 Tbsp orange juice*
Instructions
- Preheat the oven to 350° and grease and flour the tube pan and set it aside.
- Peel, core and slice the apples. Mix the apple slices with cinnamon and sugar in a mixing bowl and set aside.
- With a spoon combine flour, oil, salt, vanilla, sugar, eggs, baking powder and orange juice in a second mixing bowl. The batter will be very thick.
- Spoon ⅓ of the batter into the tube pan then ⅓ of the apple mixture. Repeat 2 more times so that you have 3 layers of batter and 3 layers of apples, ending with a layer of apples on top.
- Bake for 1½ to 1¾ hours or until a toothpick inserted into the center comes out clean.
Notes
*Apple juice can be substituted for orange juice.