We are still crunching on Honey Crisps, Galas and a few Ida Reds. Yes, this apple season was a good one. I brought home a peck of Spies (for pies) and I see some are getting a bit ready to be used. Therefore, the oven is on and I am waiting for the Jewish Apple Cake to come out… the aroma has me watching the timer… why does it take so long?
Preheat oven to 350 degrees
1 cup oil
3 cups flour
1 teaspoon salt
1/4 cup orange juice
2 cups sugar
3 teaspoons baking powder
2 1/2 teaspoons pure vanilla extract
5 or 6 sliced pared and cored
5 Tablespoons sugar
2 teaspoons cinnamon
Prepare batter: first 8 ingredients in a large bowl. Pour 1/2 of the batter into a greased 10″ tube pan. Place the apple mix on top of this, then cover with remaining 1/2 batter.
Bake at 350 degrees for 1 1/2 hour. Cool in pan 10 minutes before removing. Dust with confectioner’s sugar.
Enjoy warm or cool, with whip cream or plain. This moist cake is a repeat performance waiting to happen! Enjoy!byDeborahonTuesday, October 21, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:apples,Deborah,Recipe