The all-time, never-fail, traditional Jewish apple cake. Nothing can compare to it.
- Cook Time
- Prep Time
- 5 medium Macintosh apples
- 4 teaspoons cinnamon
- 2 cups white sugar, plus 6 tablespoons for tossing
- 3 cups flour, all purpose
- 3 teaspoons baking powder
- Pinch salt
- 1 cup neutral oil
- ¼ cup orange juice
- 2½ teaspoons real vanilla
- 4 large eggs
- ½ cup walnuts chopped (optional)
1. Preheat oven to 350°F. Grease an angel food or bundt pan.
2. Peel, core and chop apples into chunks. Toss with cinnamon and 6 tablespoons sugar and set aside.
3. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla.
4. Mix wet ingredients into the dry ones, then add eggs, one at a time, scraping down the bowl to ensure all ingredients are incorporated.
5. Pour half of batter into prepared pan. Spread half of apples and nuts (if using) over batter. Pour remaining batter over the apples and arrange remaining apples and nuts on top. Bake for about 1 hour and 15 minutes, or until a tester comes out clean.
6. Cool on rack and then plate up. Serve with whipped cream and confectioners sugar dusted on top. Better the second day after being wrapped well.