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JEWISH APPLE CAKE Recipe

Ingredients
  • 6 cups peeled, thinly sliced Granny Smith apples (approximately 6 large apples)
  • 1 1/2 cups + 5 T. granulated sugar, divided
  • 3 teaspoons Cinnamon
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 4 eggs
  • 1/2 cup light brown sugar
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 2 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350°. Grease, sugar, and flour a 10 inch Bundt pan. Combine apple slices with 5 T sugar, 3 tsp cinnamon and set aside. Combine flour, baking powder and salt - set aside. Beat eggs, remaining sugar and brown sugar. Add oil, orange juice and vanilla extract. Beat well. Gradually add flour mixture, mixing well for about a minute. Pour 1/3 batter into the Bundt pan. Top with 1/2 of the apple slices, draining off any liquid from the apples. Pour half of the remaining batter and top with remaining apple slices again. Top with remaining batter, making sure that the apple layer is completely covered with batter. Bake 55 to 60 minutes until the top turns golden brown. A tester inserted in the middle should come out clean. Let cool in the pan for 10 minutes, transfer and turn out onto a serving plate. Cool completely before serving.
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