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Apple Cake, Jewish (P, TNT)
Source: Unknown
Serves: 16

1/3 cup light sugar
2 tsp. ground cinnamon
3 cups all-purpose flour
2 cups light sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup vegetable oil
4 eggs
1/3 cup orange juice
2 tsp. vanilla
2 large Braeburn apples, peeled, cored and thinly sliced

Preheat oven to 350°F.

Combine 1/3 cup light sugar and ground cinnamon until blended; set aside. Combine flour, 2 cups light sugar, baking powder and salt in medium mixing bowl. Stir in oil, eggs, orange juice, and vanilla until well blended.

Spoon half of batter into a 12-cup Bundt cake pan well-sprayed with non-stick cooking spray. Spread half of the apple slices over batter. Sprinkle with half of the light sugar-cinnamon mixture. Repeat layers.

Bake in preheated oven 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Carefully remove from pan. Cool completely on wire rack. Serve warm or at room temperature.

Poster's Notes:
A delicious cake filled and topped with apples and cinnamon.

Posted by Andrea Feldman

Nutritional Info Per Serving: Fat: 15g; Saturated Fat: 5g; Cholesterol: 150 mg; Sodium: 250 mg; Carbohydrates: 80g; Total Sugars: 25g total sugars;  Sodium: 200mg