Jewish Apple Cake
Description
This moist Jewish apple cake is loaded with freshly sliced apples and cinnamon. It's a must for Rosh Hashanah but just as delicious any time!
Ingredients
•
5 teaspoons white sugar
•
2 teaspoons ground cinnamon
•
3 cups all-purpose flour
•
2 cups white sugar
•
2 1/2 teaspoons baking powder
•
1/2 teaspoon salt
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1 cup vegetable oil
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4 large eggs, beaten
•
1/4 cup orange juice
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2 teaspoons vanilla extract
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3 medium apples - peeled, cored and sliced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2
To make the cinnamon-sugar: Combine sugar and cinnamon in a small bowl; set aside.
3
To make the cake: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Stir in oil, eggs, orange juice, and vanilla until well combined.
4
Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon-sugar. Repeat once more with remaining batter, apples, and cinnamon-sugar.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 to 90 minutes. Cool briefly in the pan; run a table knife around the edges to loosen. Invert carefully onto a serving plate or rack and let cool completely.