Jewish Apple Cake

Jewish Apple Cake

1/3 c. granulated sugar

2 tsp. ground cinnamon
5 to 6 apples, peeled and thinly sliced (6 c.)
3 c. all-purpose flour
2 ½ c. granulated sugar
3 tsp. baking powder
½ tsp. salt
1 c. cooking oil (I used vegetable oil)
1/3 c. orange juice
2 tsp. vanilla
4 eggs
Powdered Sugar Icing:
1 c. sifted powdered sugar
1/4 tsp. vanilla
1 tsp. milk or orange juice
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1) Preheat the oven to 350°. Grease and flour a 10-inch tube pan; set aside.

2) In a large bowl, stir together the 1/3 cup granulated sugar and the cinnamon. Add the apple slices; toss to coat with the sugar and cinnamon; set aside.

3) In another large bowl, stir together the flour, the 2 ½ cups granulated sugar, the baking powder and salt until well blended. Add the cooking oil, orange juice, the 2 teaspoons vanilla and the eggs; stir until smooth.

4) Pour some of the batter into the prepared pan; layer some of the coated apple slices over the batter in the pan. Repeat, alternating the batter with the coated apple slices, ending with a layer of the coated apple slices.

5) Bake in the 350° oven about 1 ½ hours or until a wooden toothpick inserted near the center of the cake comes out clean. (The cake may take as long as 2 hours to bake, depending upon the oven and the pan used.) Remove the cake from the oven; set on a wire rack and cool for 15 minutes. Carefully loosen the edges of the cake from the pan; invert the cake onto a serving plate and remove the pan. Let the cake stand for 2 hours.

6) Just before serving, make the Powdered Sugar Icing: In a small bowl, stir together the powdered sugar and ¼ teaspoon vanilla. Stir in the 1 teaspoon milk or orange juice as necessary to make a drizzling consistency. Drizzle the icing over the cake.

Makes 12 Servings