Jewish Apple Cake

Make the cake in the morning and cut in the evening. Chop the apples after the batter is mixed. After the cake is done, turn the tube upside down on an empty soda bottle until the cake is cool.

5 cooking apples ( Roma and Jonathan )
2 teaspoons cinnamon
2⅓ cups sugar, divided
1 cup margarine
4 eggs
3 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
⅓ cup orange juice
1½ teaspoons vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degree F
In mixer, combine margarine and 2⅓ cups of sugar. Cream at medium speed until fluffy. Add eggs, one at a time, mixing well after each addition.
In a separate bowl, stir together flour, baking powder and salt. Add to batter. Add juice and extracts. Combine until batter is smooth.
In another bowl peel and quarter apples, core and slices. Combine apples, cinnamon and ⅓ cup of sugar. Mix well.
Place a small amount of batter in bottom of greased and floured 10-inch tube pan. Arrange a layer of apple slices over batter. Continue layering, ending with batter.
Bake in a 350 degree F oven 1½ hours or until cake tesis done. Cool in a wire rack.

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