Jewish Apple Cake

Jewish Apple Cake
Serves 14-16

Hannah makes a fancy version in the book, but this standard version is still a winner.

6-7 apples (such as Granny Smith or Golden Delicious)
2 teaspoons cinnamon
5 tablespoons sugar
3 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil
2 ½ teaspoons vanilla
4 eggs
¼ orange juice

Preheat oven to 350°F. Grease a 10-inch bundt or tube pan and set aside.

Mix together the cinnamon and sugar. Peel and core the apples and then cut them into ¾” chunks. Sprinkle the apples with the cinnamon sugar mixture and set aside.

In a large bowl, combine the flour, 2 cups sugar, baking powder, and salt. In a smaller bowl, combine the oil, vanilla, eggs and orange juice. Pour the liquid ingredients into the dry ingredients and beat until smooth (you can use an electric mixer for this).

Pour half the batter into the greased pan. Sprinkle half of the apples over the batter. Cover with the remaining batter and top with the remaining apples. Bake for about 1 ½ hours, until the cake is golden brown and a tester comes out clean (start checking around 1 hour 10 minutes). Let cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.