This delicious Jewish apple cake is filled and topped with apples and cinnamon.
Ingredients
5 teaspoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup vegetable oil
4 large eggs, beaten
¼ cup orange juice
2 teaspoons vanilla extract
3 medium apples - peeled, cored and sliced
Step by step
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
To make the cinnamon-sugar: Combine sugar and cinnamon in a small bowl; set aside.
To make the cake: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Stir in oil, eggs, orange juice, and vanilla until well combined.
Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon-sugar. Repeat once more with remaining batter, apples, and cinnamon-sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 to 90 minutes. Cool briefly in the pan; run a table knife around the edges to loosen. Invert carefully onto a serving plate or rack and let cool completely.
