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Coffeecake, Heavenly Apple (P, TNT)
Source: "The Jewish Holiday Baker," by Joan Nathan
Serves: 8

3 cups unbleached all-purpose flour
2 tbsp. wheat germ (optional)
1/2 tsp. salt
1 tbsp. baking powder
6 small Rome, Granny Smith, Yellow Delicious, or other low-moisture apples
Juice of 1/2 lemon
4 large eggs
1 cup vegetable oil
2 cups sugar
1 tbsp. vanilla extract
1/2 cup orange juice
1 tsp. cinnamon (some suggest to use more on apples...)

Preheat the oven to 350°F. Grease and flour a 9" springform pan.

Mix the flour, wheat germ, salt, and baking powder in a bowl and set aside.

Peel, core, and slice the apples into eighths and place in another bowl.

Sprinkle with lemon juice.

In a third bowl, beat the eggs until foamy. Add the vegetable oil and 1-3/4 cups of the sugar; beat well. Stir in the vanilla.

To the egg mixture; alternately add the dry ingredients and the orange juice. Pour half the batter into the prepared pan. Cover with half the sliced apples.

In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon and sprinkle half over the apples. Cover with the remaining batter. (use more cinnamon according to some).

Starting at the outside of the pan, neatly place the remaining apple slices in overlapping concentric circles. Sprinkle with the remaining cinnamon sugar mixture.

Put some aluminum foil on the bottom of the oven in case the batter leaks. Bake the cake on the middle rack for 1-1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack before you carefully remove the cake from the pan.

Poster's Notes:
Be sure to arrange the apples away from the edges of the pan so that when the pan is removed the integrity of the cake is not compromised. I added extra cinnamon, added a good splash of vanilla with great results.

It seems to need more time to bake than the recipe calls for.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A