Jewish Apple Cake

3 cups all-purpose flour
2-1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/3 cup orange juice
2-1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners’ sugar

Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining 1/4 cup sugar.
Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples.
Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners’ sugar.

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