Saturday, October 11, 2008

Moist and Delicious Jewish Apple Cake

This scrumptious coffee cake is the perfect way to use up all those apples at this time of year! My whole family loves it, and it packs well in lunches for a special treat. It's also a big hit when I share it with our Sunday School class for refreshments/donut time! So pick up some apples today and give it a try!
  • 3 cups flour
  • 2 cups sugar
  • 1 cup Mazola oil
  • 1/2 cup orange juice
  • 2 1/2 tsp. vanilla
  • 3 tsp. baking powder
  • 4 eggs
Beat all ingredients together for 5 minutes on high speed.

In separate bowl, put 4-6 peeled and sliced apples. Make the apple pieces fairly small. Add 5 tablespoons of sugar and 2 tablespoons of Cinnamon. Turn to coat.

Alternate batter w/apples and bake at 350 for about 75-90 minutes. Adjust the time depending on what type pan you use. I used a 13 x 9 glass cake pan and it didn't seem to need the full 90 minutes. Don't over-cook!

It's not in the recipe, but I like to dot the top with butter, and sprinkle with Cinnamon and sugar before I bake. It gives the top a sweet and kind of crispy coating. Beware, this is a stick to your hips kind of cake!


2nd Cup of Coffee said...

This does sound easy and delicious! Thanks for contributing to "Fall Into Flavor."

Susanne said...

Yummy! The orange juice is a tasty sounding addition.