Chuck's Jewish Apple Cake
Yield
1 cakePrep
30 minCook
90 minReady
120 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
baking powder
|
*
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 2 ½ | teaspoons |
vanilla extract
|
|
| ⅓ | cup |
orange juice
|
|
| 6 | each |
apples
pared, thinly , dropped into lemon water , and drained well |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
baking powder
|
*
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 13 | ml |
vanilla extract
|
|
| 79 | ml |
orange juice
|
|
| 6 | each |
apples
pared, thinly , dropped into lemon water , and drained well |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
cinnamon
|
|
Directions
Mix together well the sugar and cinnamon.
Sift other dry ingredients together and put in a large bowl; add eggs, oil, vanilla and orange juice, mixing well; pour ¼ of batter into a greased and floured tube pan; top with ¼ of apples; sprinkle with ¼ of sugar/cinnamon; continue layering, ending with sugar/cinnamon; bake in a preheated 350℉ (180℃) F oven for 1¼ to 1½ hours.
Cool on wire rack.
Note: May be eaten plain or frosted with a simple lemon, cinnamon or nutmeg flavored frosting.
