Jewish Apple Cake
Serving Size : 1
Ingredients for prepare Jewish Apple Cake
:
| Amount | Measure | Ingredient - Preparation Method |
Filling
jewish apple cake |
| 3 | Medium | Apples - peeled and cored |
| 6 | Tablespoons | Sugar |
| 1 | Tablespoon | Cinnamon |
Cake
jewish apple cake |
| 2 3/4 | Cups | Sifted Flour |
| 3 | Teaspoons | Baking Powder |
| 1/4 | Teaspoon | Salt |
| 4 | | Eggs |
| 2 | Cups | Sugar |
| 1 | Cup | Oil |
| 1/3 | Cup | Orange Juice |
recipe Jewish Apple Cake
Slice apples thinly, mix with sugar and cinnamon; set aside while preparing
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cake. Sift flour, baking powder, and salt together. Beat eggs until foamy. Gradually beat in sugar,
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until mixture is thick and fluffy. Slowly pour oil into egg mixture,
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while beating continuously, and mix until well blended. Add dry ingredients 1/3 at a time, alternating with orange juice, beating
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with a wooden spoon until smooth. Grease and flour a 10-inch tube pan. Pour 1/3 of the batter into the
Jewish Apple Cake
pan. Drain the liquid from the apples and arrange half of the slices on top of
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the batter. Add another 1/3 of the batter, then the rest of apples, and finally
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top with the remaining 1/3 of the batter. Bake at 350 degrees F. for approx. 1 hour and 30 minutes,
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or until cake springs back when touched. Cool thoroughly before removing from the pan.
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