Jewish Apple Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking soda
|
|
| 2 ½ | cups |
sugar
|
|
| 6 | each |
Granny Smith apples
|
|
| 1 | cup |
applesauce
|
|
| 2 | teaspoons |
cinnamon
|
|
| 4 | large |
eggs
|
|
| 5 | tablespoons |
sugar
|
|
| ⅓ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking soda
|
|
| 591 | ml |
sugar
|
|
| 6 | each |
Granny Smith apples
|
|
| 237 | ml |
applesauce
|
|
| 1E+1 | ml |
cinnamon
|
|
| 4 | large |
eggs
|
|
| 75 | ml |
sugar
|
|
| 79 | ml |
orange juice
|
|
Directions
Beat together the first 7 ingredients until smooth, peel and thinly slice apples.
Add sugar and cinnmaon to the apples.
Put a thin layer of batter on the bottom of a prepared tube pan, then a layer of apples, more batter, more apples and top off with remaining batter.
Bake at 350℉ (180℃) F for 1 hour and 45 minutes.
