Moist Jewish Apple Cake
Moist Jewish Apple Cake recipe 29
Granny Smith apples
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.
( you may want to put a layer of alumium foil over the top during the last 15 minutes of baking to avoid too much browning.)