Monday, November 14, 2011

Jewish Apple Cake

My dear friend, Judy, made this cake for us one time and I just had to have the recipe.  It is so good fresh and if you have the joy of having any leftovers it gets better every day!  This is a great Fall cake and works wonderfully as a dessert for a big group of people.  The pieces are large and quite filling.  I served ours with a dallop of fresh whipped cream.

Jewish Apple Cake 
Preheat oven to 350. Grease & flour bundt pan or angel food cake pan.
5-6 thinly sliced, peeled apples
2 tsp. cinnamon
5 tbsp. sugar
Sprinkle cinnamon and sugar over apples and mix to coat.  Set aside.
2 cups sugar
1 cup oil
4 unbeaten eggs
1/3 cup orange juice
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup. coarsly chopped nuts
Place half the batter in the pan then layer half the apples on top.  Repeat.  Bake cake for 90 min.  Cool the cake on a rack for 15-20 min. before removing from the pan. 

1 comment:

  1. Gorgeous. Wow, you are one amazing young woman. It's fun to see what all you are doing. Thanks for sharing. I bet your husband thinks he died and went to heaven!!!! Do you spend time teaching your girls, too??? My girls weren't into learning about cooking that much, so I didn't pass a lot on to them.