This delicious Jewish apple cake is filled and topped with apples and cinnamon.
Ingredients
- white sugar: 5 tsp
- ground cinnamon: 2 tsp
- all-purpose flour: 3 cups
- white sugar: 2 cups
- ½ teaspoons baking powder: 2 piece
- salt: 0.5 tsp
- vegetable oil: 1 cup
- eggs: 4 piece (beaten)
- orange juice: 0.25 cup
- vanilla extract: 2 tsp
- medium apples - peeled, cored and: 3 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
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Make the cinnamon-sugar: Combine sugar and cinnamon in a small bowl.
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Make the cake: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Stir in oil, eggs, orange juice, and vanilla until well combined.
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Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon-sugar. Repeat once more with remaining batter, apples, and cinnamon-sugar.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 to 90 minutes. Cool briefly in the pan; run a table knife around the edges to loosen. Invert carefully onto a serving plate or rack and let cool completely.
