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Jewish Apple Cake
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Description
I have no idea what makes this Jewish, but it is moist, delicious, and just the right amount of sweet.
Ingredients
- 5 whole Apples (medium-sized), Any Variety (I Tend To Use Granny Smith And Cortland Or Fuji)
- ½ cups Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 3 cups Flour (unsifted)
- 2 cups Sugar
- 4 whole Eggs
- 1 cup Vegetable Oil
- 2 teaspoons Baking Powder
- ⅓ cups Orange Juice
- 2 teaspoons Vanilla
Preparation
Peel and core the apples. Cut them up fine. Mix the apples with the next 3 ingredients (sugar, cinnamon and nutmeg), and set aside.
Preheat oven to 350F
Beat remaining ingredients well. Grease and flour a tube pan well. Layer batter mixture (it will be thickish, play with it) with apple mixture in pan (3 layers of batter, 2 layers of apples)
Note: Try to make sure there is a thin layer of batter between the apple layer and the pan wall (so apples aren’t touching the pan), it will help the cake slide out of the pan.
Bake at 350F for 1 hour and 10 minutes. Remove from the oven and let cake cool most of the way in the pan before removing to a plate.
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Clabbergirl on 1.28.2011
It is called Jewish because it is dairy-free (no milk, no butter) and can be eaten for dessert on holidays like Rosh Hashana that are typically meat-laden. Meat and dairy products may not be combined when you are trying to keep kosher, as many families do during holidays.