Jewish Apple Cake
Jewish Apple Cake
This recipe makes a delicate cake baked in a tube pan, with alternating layers of sliced apples and cake. Cinnamon adds a a bit of sweetness and spice while orange juice gives it a bright flavor.This recipe is by Janet Machulz from Westminster, Maryland and was originally published in The Baltimore Sun.
Prep Time
20
minutes
Cook Time
1.48
hours
Servings
12
servings
Total time: 1.82 hours
Ingredients
- 3 to 4 apples, cored, peeled (optional) and thinly sliced (about 30 slices)
- 5 teaspoon cinnamon
- 6 1/2 tablespoons sugar
- 3 cup flour
- 3 teaspoon baking powder
- 4 eggs, lightly beaten
- 2 1/4 cups sugar
- 1/3 cup orange juice
- 1 cup oil
- 2 1/2 teaspoons vanilla
- powdered sugar, for garnish (optional)
Directions
- Preheat oven to 350 F. Grease and flour a tube pan.
- Toss 30 apple slices (from 3-4 apples) with 5 teaspoons cinnamon and 6 1/2 tablespoons sugar. Set aside.
- Sift together 3 cups flour and 3 teaspoons baking powder. Add 4 lightly beaten eggs, 2 1/4 cups sugar, 1/3 cup orange juice, 1 cup oil and 2 1/2 teaspoons vanilla extract. Mix until there are no lumps. Beat for 3-4 minutes until well blended. The batter will be thick.
- Pour 1/3 of the batter into the tube pan. Put a third of the sliced apples on top of the batter. Repeat layers, ending with batter on top. Bake for 1 and 1/2 to 1 and 3/4 hours or until tester comes out clean.
- Once it cools completely, invert it on a serving plate and dust with powdered sugar if desired.