Jewish Apple Cake
A soft moist cake with a layer of apples and cinnamon inside
8 cups peeled and sliced cooking apples (Granny Smith, Cortland, Mc Intosh, Golden Delicious, etc.)
2 cups sugar
2-3 teaspoons cinnamon
3/4 cup oil
1 cup fresh orange juice
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1. In a large bowl, toss the apples with the cinnamon and 1/2 cup of the sugar.
2. In mixing bowl, blend oil and remaining sugar. Stir in eggs, orange juice, and vanilla. Fold in flour, salt, and baking powder to make a soft smooth batter.
3. Generously grease a 9 x 13 baking pan*. Spoon half the batter into the pan. Arrange the apples in a layer on top, and then spread the remaining batter over the apples.
4. Bake at 350 degrees until browned and cake tests done with fork or toothpick, about 45-60 minutes.** Cool on wire rack (in pan), covered with a clean towel. To serve (warm or cold), sprinkle with powdered sugar.
*The original recipe, passed to me from a friend, suggests the option of using a 10-inch springform pan. We've tried both, and decidedly prefer the 9 x 13 pan. It's much fluffier.
**If cake is already browned but doesn't test done yet, cover loosely with foil during remaining baking time.
I love this easy apple cake recipe! It tastes like a coffee cake, but more moist, with a slightly-sweet, crusty layer and lots of moist, cinnamon-y apples inside! So yummy, and also super easy to make! My rating: 10/10