Jewish Apple Cake (Pareve) Recipe
Servings: 1
Ingredients
- 7 x apples (Cortland and/or possibly Granny Smith are best), peeled and sliced thin
- 2 c. sugar (plus 3 tbsp.)
- 3 Tbsp. dark brown sugar
- 5 tsp cinnamon
- 3 c. unbleached flour
- 3 tsp baking pwdr
- 3/4 tsp salt
- 1 c. good quality vegetable oil (canola works well)
- 4 x Large eggs
- 1/4 c. orange juice
- 1 Tbsp. vanilla
Directions
- In a medium bowl, combine with cinnamon and 3 Tbsp white sugar and 3 Tbsp. dark brown sugar. Set aside.
- Combine the flour, sugar, baking soda and salt in a large bowl.
- Make a well in the center and pour in the oil.
- Add in the Large eggs, juice and vanilla and blend well with a fork.
- Grease and flour a bundt or possibly tube pan and spoon 1/3 of the batter into the pan.
- Add in 1/2 of the apple slices.
- Add in another 1/3 of the batter and then rest of the apples.
- Finish with the batter. The batter layers will be thin.
- Bake at 350 degrees for 1-1/2 hrs.
- Cake should be brown on top, but not too dark.
- Cold for 30 min before removing from the pan.
- This is a dense apple cake which is delicious alone or possibly with whipped cream for a special treat. Serve hot or possibly chilled.
- Candy G.
- Preparation Time: 30 min
- Baking Time: 90 min
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