Jewish Apple Cake
Prep: 35 min. Cook: 180 min.
4 large tart apples (I use Granny Smith), peeled and cored
4 large eggs
1 cup oil
1/2 cup orange juice
2 1/2 tsp vanilla
3 tsp cinnamon
2 cups sugar, plus 5 Tbs, divided
1 tsp salt
3 cups flour
3 tsp baking powder
Grease and flour a large tube pan.
Mix together 5 Tbs of the sugar and 3 tsp cinnamon in a small bowl and set aside. Peel, core, then slice 4 large tart apples in a large bowl, then thoroughly coat the sliced apples with the cinnamon sugar mixture (I use clean hands to mix). Set aside. Preheat the oven to 350 F.
In a large bowl (or large mixer bowl) mix together the eggs, oil, orange juice and vanilla with a mixer on medium speed. Then slowly add the 2 cups of sugar and salt.
In a medium bowl whisk together flour and baking powder. Then slowly add to mixer bowl on low speed and mix until batter is smooth.
Pour half of the prepared batter into the greased and floured tube pan. Then place half of the apple mixture on top. Pour last half of the batter over apples and then top off with remaining apples (they will slightly bake down into the batter).
Bake in preheated oven for 1 hour and 20 to 50 mins, depending on your oven, checking after 1 hour and 5 mins and/or 1 hour and 20 mins. Test with a long thin knife to ensure there is no raw batter. Cool in pan then remove to a nice cake plate.
My gas oven seems to require longer than my mother's electric oven for some reason. Check at indicated times. Make sure it is fully baked, but not over baked.
About 16 generous servings.