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Jewish Apple Cake

 1 tsp ground cinnamon
 ¾ cup white sugar
 5 large apples, peeled, cored, and chopped
 3 cups all-purpose flour
 1 tsp salt
 1 tbsp baking powder
 4 eggs
 2 cups white sugar
 1 cup vegetable oil
 ¼ cup orange juice
 1 tbsp vanilla extract
1

Preheat oven to 350° F (175 degrees C). Grease and flour a 10 inch tube pan.

2

Mix cinnamon, 3/4 cup of sugar, & apples in a bowl; set aside. Combine flour, salt, & baking powder in a bowl. Beat eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in orange juice & vanilla until smooth & thoroughly mixed. Pour half of the batter into prepared pan. Layer half the apples on top. Pour remaining batter over, then finish by topping with the rest of the apples.

3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 min. to 1 hour and 45 min. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.