Jewish Apple Cake

Apples are in season throughout the year, but especially in the fall, when farmers harvest all kinds of different varieties. Whether you choose to pick apples, hit the local farmer's market, or are only interested in all the amazing apple varieties in the grocery store, it's hard not to be inspired by all things apples.

One of our favorite apple recipes comes from an old campus friend who lives on the east coast. This is called the Apple Jewish Cake and is a popular recipe in many American church cookbooks. This is also one recipe that might have several different interpretations depending on the household, environment, and region. We've all enjoyed apple pie before, so how people will stand out from others might seem rather difficult. After you taste this cake, you will know why it is a recipe that is so popular.

We like it made with orange juice, not milk; the acidity of the juice and the bright orange flavor add to the taste and texture that is exceptional in the overall experience. Actually there are no hard and fast rules about what kind of apples to use, so unless you follow an old family recipe that requires certain apples, don't hesitate to choose apples, even some different varieties for apples that are more dynamic. taste experience.

Layers can be another reason to like this cake, and for some reason, we always like bundt cakes, so the two favorites are combined into one. The bundt shape gives this humble cake a little elegance, while the layer means we get more opportunities to enjoy delicious apple flavors in every bite. What else makes this cake special? The fact that it's meant to be shared with family and friends is another good reason why this cake tastes so good.

Jewish Apple Cake
2 hours to prepare for service 10-12

INGREDIENTS

• 6 apples, diverse, peeled, removed the core, and cut into pieces
• ¼ glass of sugar
• 1 tablespoon of cinnamon powder
• 2 ¾ multipurpose flour cup
• 1 teaspoon of halal salt
• 1 tablespoon of baking powder
• 1 cup of vegetable oil
• 1 cup of sugar
• 1 cup of pink sugar
• 4 large eggs
• ¼ glass of orange juice
• 1 teaspoon of vanilla extract

PREPARATION

Preheat the oven to 350 ° F. Generously coat the pan with a non-stick spray. Set aside.

Mix 1 tablespoon of cinnamon powder and 1/4 cup of sugar into one in a small bowl. Stir the apple slices with sugar and cinnamon mixture. Set aside.

Beat flour, salt, and baking powder together in a large bowl. Set aside.

In a separate bowl, shake the oil, 1 cup granulated sugar, 1 cup brown sugar, eggs, vanilla, and orange juice until well blended. Pour the wet ingredients into dry and stir until fully put into the mixture.

Pour half the mixture into a round pan, the top half with a mixture of apples. Pour the second layer of mixture over the apple, then cover with the rest of the apple.

Cover with aluminum foil and bake for 45 minutes. Remove tinfoil and bake for an additional 45 minutes. The cake is ready when the cake tester comes out clean from the bottom layer and the middle of the cake.

Dust with powdered sugar before serving.

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