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Jewish Apple Cake

0 min
0 min
Cinnamony slices of apple into a coffee cake that is moist and delicious.


3-4 large MacIntosh or Granny Smith apples, pared, cored and sliced
1 tbsp. cinnamon
1/2 cup sugar
3 cups sifted flour
2 cups sugar
1 cup oil
4 eggs
1/3 cup orange juice
3 tsp. baking powder
2 1/2 tsp. vanilla
1 tsp. salt
1/2 -1 cup chopped walnuts (optional)


Toss sliced apples and walnuts with cinnamon and 1/2 cup sugar and set aside.
Stir dry ingredients together in a large mixing bowl.
In a separate bowl, whisk together oil, orange juice, 2 cups sugar and vanilla.
Mix wet ingredients into dry ingredients, then add eggs, one at a time. Beat just until smooth.
Pour half of batter into a greased and floured tube pan. Spread half of apples over it.
Pour the remaining batter over the apples and arrange the remaining apples on top.
Bake at 350 degrees for 1 1/4-1 1/2 hours. Cool before removing from pan.