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Jewish Apple Cake *YUM* « Thread Started on Sept 28, 2009, 1:40pm »
jewish apple cake you’ll see below that this cake is not quite kosher. if you want, you can substitute the butter for 3/4 cup oil. if you do, you also might consider adding a bit more sugar or beating the eggs until fluffy to keep the cake from getting dense.
3 cups flour 4 1/2 tsp baking powder 4 eggs 1 cup (2 sticks) butter, melted and cooled 2 1/2 tsp vanilla 1 cup orange juice 2 cups plus 1/2 cup sugar, divided 3 tsp cinnamon 4 granny smith apples, cored, peeled and sliced
1. in a large bowl, beat the eggs. add the butter, 2 cups sugar, vanilla and mix. in a separate bowl, mix the flour and baking powder. add to the egg/butter mixture, alternating with the orange juice.
2. pour about 1/3 of the batter into a greased and floured tube pan. lay down about a 1/3 of the sliced apples, fanning them out to cover the entire layer of batter. top with a bit of the mix of 1/2 cup sugar and the cinnamon.
3. reapeat this until you have run out of batter and apples. the top of the cake should have a layer of apples, cinnamon and sugar. bake at 350F for 1 hour. cool for a short time before loosening the sides with a knife. allow to cool completely before removing the cake completely from the pan.
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