Recipe and image courtesy of MaryAnn Dwyer (thebeachhousekitchen.com)
Jewish Apple Cake
- Baking spray with flour
- 2⅓ cups sugar, divided
- 2 tsp ground cinnamon
- 4½ cups Gala apples, peeled, cored and cut into small chunks
- 2¾ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup vegetable oil
- ⅓ cup orange juice
- 2 tsp vanilla extract
- 4 large eggs
Preheat oven to 350 F. Generously apply baking spray to a 10-inch tube pan. Set aside. In a large bowl, whisk ⅓ cup of the sugar and the cinnamon. Add the apple chunks and toss until well coated. Set aside. In another large bowl, whisk flour, baking powder and salt. Set aside.
In a medium bowl, whisk remaining sugar, vegetable oil, orange juice and vanilla. Blend wet ingredients into the flour mixture until just combined. Add the eggs, one at a time, mixing well after each addition.
Add ¼ of the batter to the prepared tube pan. Add ⅓ of the apple chunks. Repeat two times, ending with the last ¼ of the batter. Bake for 60 to 75 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool cake on a wire rack to room temperature, then remove from pan onto a serving plate.
Makes 16 servings.