jewish apple cake

How To Make jewish apple cake

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  This is a lovely cake. Sweet, cinnamon-y apples in a moist coffee cake. Perfect for ~ Rosh Hashanah ~ or any cool Autumn day. Grab a cup of coffee/tea/milk and a big slice of apple cake and your morning is sure to be sweet. 6 apples, I use McIntosh, Pink Ladies, or Granny Smith 1 tablespoon cinnamon 5 tablespoons sugar 2 3/4 cups flour, sifted 1 tablespoon baking powder 1 teaspoon salt 1 cup vegetable oil 2 cups sugar 1/4 cup orange juice 2 1/2 teaspoons vanilla 4 eggs 1 cup walnuts, chopped Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before removing from pan.
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