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Jewish Apple Cake Recipe


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     Jewish Apple Cake

Category   Desserts - Breads
Sub Category   None
Servings   8 to 10

6 medium granny smith apples, paired, cored and chopped
5 tablespoons granulated sugar
1 tablespoon ground cinammon
2 and 3/4 cups all-purpose flour sifted
1 tablespoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
1/4 cup orange juice
2 and 1/2 teaspoons vanilla extract
4 eggs

1. Preheat oven to 350 degrees Grease and flour 10 inch tube plan. 2. Prepare the apples - In a large bowl toss the chopped peeled apples with sugar and cinnamon. 3. Prepare the cake batter In a large bowl whisk together the flour, baking powder and salt 4. In medium bowl whisk together sugar, vegetable oil, orange juice and vanilla extract Add ingredients to flour mixture and stir to combine with spatula or wooden spoon.
5 Add eggs to mixture one at a time mixing well after each addition( the batter will start to get loser and easier to mix as you continue to add the eggs). Scape down sides and bottom to ensure that all ingredients are fully incorporated. 6. Add a thin layer of the cake batter to the bottom of the pan. Then add one quarter of the apples Ribbon one quarter of the remaining batter over the top of the apples. The batter should cover all of the apples (It will spread when baking.) Repeat 3 more times with remaining batter and apples ending with batter, but again it will not totally cover the apples that's OK
7. Bae for one hour and thirty minutes until a skewer inserted into the center comes out clean Cool to room temperature before serving Leftovers can be stored at room temperature for up to 5 days.

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