JEWISH APPLE CAKE
For the Apples
- 5 apples, peeled, cored, sliced, and tossed with 5 tablespoons of sugar
- 2 teaspoons of cinnamon
For the Cake Batter
- 3 cups all-purpose flour (unsifted)
- 2 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup oil
- 2 1/2 teaspoons REAL vanilla
- 4 large eggs (unbeaten)
- 1/2 cup orange juice or pineapple juice
- 1 1/2 cups powdered sugar
- 5 teaspoons milk
- 1/2 teaspoon vanilla
- Preheat the oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan.
- In a spacious bowl, combine the flour, sugar, baking powder, and salt by whisking them together.
- Add the oil, REAL vanilla, eggs, and orange juice (or pineapple juice) to the dry ingredients. Beat together just until smooth.
- In a separate bowl, prepare the apples by tossing them with sugar and cinnamon.
- Layering the Apples and Batter:
- Begin with a layer of batter.
- Alternate with a layer of the apple mixture.
- Continue this pattern until you've used up all the batter and apples. End with a layer of apples on top.
- Bake in the preheated oven for 1 hour to 1 1/2 hours. You can check for doneness by inserting a toothpick into the cake; it should come out clean when the cake is done.
- Your baking time may vary, but aim for around 1 hour and 9 minutes, like your previous successful attempt.
- Topping Options:
- Drizzle the cake with a glaze made by mixing powdered sugar, milk, and vanilla together (1 1/2 cups powdered sugar, 5 teaspoons milk, 1/2 teaspoon vanilla).
- Alternatively, you can simply dust the cake with powdered sugar.
Enjoy your delicious Jewish Apple Cake!