Friday, January 14, 2011

Jewish Apple Cake

Jewish Apple Cake  
5 crisp apples (granny smith work well), peeled, cored and sliced.
4 eggs
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil 
          (notice: 5,4,3,2,1.)

1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup orange juice
2 teaspoons vanilla extract

2 teaspoons ground cinnamon
5 teaspoons white sugar


1. Preheat oven to 350 degrees F. Grease and flour one 10 inch bunt pan. 
(bunt pans work in this recipe because the resulting cake is very moist, and if it's in a high square pan, the middle doesn't get cooked well)
2) Combine the ground cinnamon and 5 teaspoons of the sugar and set aside.

3) In a large mixing bowl, combine the dry ingredients: flour, salt, baking powder and the sugar. 
4) Stir in the wet ingredients: vegetable oil, beaten eggs, orange juice and vanilla. Mix well.

5) Pour 1/2 of the batter into the prepared pan. (bundt pans work best).  Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples, then top with cinnamon and sugar.

6) Bake at 350 degrees F for 70 to 90 minutes.



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