This Jewish Apple cake is a simple and delicious recipe that is filled with flavours of cinnamon and apple.
6 cups of peeled, thinly sliced apples (around 3 large apples or 6 small apples)
2 1/2 cups of sugar
4 teaspoons of cinnamon
3 cups of flour, sifted
1 tablespoon baking powder
1/2 teaspoon of salt
4 large eggs
1/2 cup of light brown sugar
1 cup of oil
1/2 cup of apple cider or orange juice
2 1/2 teaspoons of vanilla
Toss the apple slices in cinnamon with 1 cup of sugar and set aside.
In a bowl, whisk together the dry ingredients.
Beat the eggs with the remaining sugar and light brown sugar.
Alternate adding the dry ingredients and the oil to wet ingredients until well combined.
Add the apple cider/orange juice and vanilla, and beat for 1 minute more.
Pour a third of the batter into a greased and floured tube pan.
Layer a third of the apple slices evenly over the batter.
Repeat with a layer of batter, then apples, and a final layer of apples.
9. Drizzle the cake with the remaining cinnamon sugar syrup from the apples.
10. Bake at 350 F degrees for 1 hour and 15 minutes.
11. Allow the cake to cool in pan on wire rack for 20-25 minutes, then turn cake out
onto wire rack to cool completetly.