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–+ servings

Rabbi Goldie's Jewish Apple Cake

It is best to bake this cake in a plain, shiny aluminum pan. A dark pan will overcook the outside before the center is done. Don't add the sugar to the apples before you are ready to pour the batter into the pan or it will pull a lot of liquid out of the apples.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings: 12 people
Ingredients Method Notes

Ingredients
  

  • 3 3/4 cups all purpose flour
  • 3 3/4 teaspoons baking powder
  • 2 cups sugar
  • 3 tablespoons sugar
  • 1 1/4 cups vegetable oil preferably corn oil
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup orange juice
  • 1 tablespoon orange juice
  • 2 large apples
  • 2 teaspoons ground cinnamon
  • 5 tablespoons sugar
  • 3/4 cup chopped walnuts optional

Method
 

  1. Grease and flour a 10" tube pan with a removable bottom.
  2. Sift together the flour and baking powder.
  3. Peel the apples, cut them in quarters and remove the core.
  4. Slice the apples crosswise into 1/8 inch thick slices.
  5. Mix the apples and cinnamon and set aside.
  6. In the bowl of an electric mixer cream oil and 2 cups plus 3 tablespoons sugar.
  7. Add eggs one at a time beating after each addition.
  8. Add 1/3 cup plus 1 tablespoon orange juice and vanilla. Mix well.
  9. Add flour and baking powder mixture and mix well.
  10. Add 5 tablespoons of sugar to the apples and mix well.
  11. Pour half the batter into the prepared pan.
  12. Top the batter with half the apples.
  13. Top the apples with half the walnuts, if using.
  14. Add the remaining batter and top with the remaining apples and walnuts, if using.
  15. Bake at 350°F for approximately 1 hour 40 minutes, until a tester inserted in the center comes out clean.
  16. Cool for 10 minutes on a rack. Remove from pan and cool completely.

Notes

Copyright © 2018 by Villa Sentieri, LLC. All rights reserved.

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