JEWISH APPLE CAKE
Recipe from Half Crown Hill Orchard
6 medium apples, peeled, cored and cut into chunks
1 Tablespoon cinnamon
5 Tablespoons sugar
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup walnuts (optional)
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
2 cups sugar
Preheat oven to 350 degrees. Grease a tube or angel food cake pan. Peel , core and chop apples into chunks. If you prefer apples may be sliced thin.
Toss with cinnamon and 5 Tablespoons of sugar and set aside.
Sift together flour, baking powder and salt in a large mixing bowl. In separate bowl, whisk together oil, eggs, orange juice, vanilla and sugar. Mix wet
ingredients into dry ones until all ingredients are incorporated.
Pour 1/2 the batter into pan. Spread 1/2 the apples over it. Pour remaining batter over apples and arrange remaining apples on top.
Bake 1 hour 15 min. to 1 1/2 hours until tester comes out clean.
Note: Use apples of your choice, We used Gala and Ginger Gold. Apples with more juice will take longer to bake.