Jewish Apple Cake

Source: Gail Dubovsky, modified from 1974 Landsdale, PA Newcomer's Cookbook

Yield: one Bundt cake

Rating: Untested

Ingredients

• 4 large or 6 medium apples
• 2 tsp. cinnamon
• 3 c. flour
• 2 c. + 2 Tbsp. sugar
• 1 c. oil
• 4 eggs
• 1/3 c. orange juice (or juice from one orange)
• 3 tsp. baking powder
• 2 ½ tsp. vanilla extract

Directions

• Peel and thinly slice the apples.
• Mix cinnamon and 2 Tbsp. of sugar and add this to the apples. Mix to coat.
• Mix flour, remaining sugar, oil, eggs, orange juice, baking powder, and vanilla to form a very thick batter.
• Grease and flour a tube/Bundt cake pan.
• Place 1/3 of the cake batter in the bottom of the pan.
• Add ½ of the apple mixture over the batter.
• Repeat the batter and apple steps until is used (the last layer will be batter).
• Cook in a 350 degree F oven for 1 ½ hours, or until done.

Notes

• Rome apples work well in this recipe.
• For more evenly-distributed apples (three layers), adjust amount of batter to fourths and amount of apples to thirds.
• For more cinnamon flavor, sprinkle additional cinnamon over each layer of apples.