Jewish Apple Cake
|
3 cups flour (you may use 1/2 white, 1/2 wheat flour) |
|
| 2 | cups sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 | cup oil |
| 1 | teaspoon vanilla |
| 4 | large eggs, unbeaten |
| 1/2 | cup orange juice |
| 4 | large apples, peeled, and sliced |
| 2 | teaspoons cinnamon |
| 4 | teaspoons sugar, separated (**keep from the other sugar**) |
- Mix together 2 teaspoons cinnamon and 4 teaspoons sugar, set aside.
- Beat together until smooth–flour, 2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
- Layer the batter and apples in a greased tube pan.
- Pour some batter, layer it with apples, then switch back and forth until it is all used up.
- Bake in oven at 350 degrees for 1 hour.