Savta's Jewish Apple Cake
"This dense, moist cake is loaded with apples coated with cinnamon and sugar. The recipe is relatively flexible; it doesn't call for a specific variety of apple, but rather leaves that to the baker's discretion. It is however somewhat of a time-consuming cake to make, as many fruit-based cakes made from scratch tend to be. You won't be disappointed with the results though: a pretty cake that puts a perfect punctuation mark on a holiday dinner or can be served for breakfast or with even just with coffee. Tip: Firm, crisp apples, such as Galas, Granny Smiths, or Fujis, work best in this recipe. I like to use a mix of apple varieties for the most interesting flavor...."
INGREDIENTS
•
For the Apples:
•
4 large or 6 small firm apples, peeled and thinly sliced
•
3 tablespoons sugar
•
1 tablespoon cinnamon
•
.
•
For the Cake Batter:
•
3 cups unsifted flour
•
2 1/2 cups sugar
•
1 tablespoon baking powder
•
1/2 teaspoon salt
•
1 cup oil (such as expeller-pressed canola, grapeseed, or walnut)
•
4 unbeaten large eggs
•
1/3 cup orange juice
•
1 tablespoon pure vanilla extract
ADVERTISEMENT