Jewish/Catholic Apple Cake
Yield
8 servingsPrep
40 minCook
90 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Macintosh |
apples
peeled, cored and sliced or cubed |
*
|
| 2 | teaspoons |
cinnamon
|
|
| 5 | tablespoons |
sugar
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 2 | cups |
sugar
separated |
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
orange juice
|
|
| 3 | teaspoons |
baking powder
|
|
| 2 ½ | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
walnuts
chopped, (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Macintosh |
apples
peeled, cored and sliced or cubed |
*
|
| 1E+1 | ml |
cinnamon
|
|
| 75 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 473 | ml |
sugar
separated |
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
orange juice
|
|
| 15 | ml |
baking powder
|
|
| 13 | ml |
vanilla extract
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
walnuts
chopped, (optional) |
|
Directions
Preheat oven to 350℉ (180℃).
Combine cinnamon and 5 tablespoons sugar and sprinkle over apples; set aside.
Combine and beat remaining ingredients (except walnuts) in large bowl until smooth.
Stir in walnuts.
Pour half the batter into a well greased 10-inch tube pan.
Arrange half of the apple mixture over it.
Pour in the rest of the batter and arrange the rest of the apples on top of the batter.
Bake at 350℉ (180℃) F for 1½ hours. Allow cake to cool in an upright position.
May be frozen for future use.
NOTE: if apples look small then use 5 instead of 4!
