Jewish Apple Cake

Last week on my Spring Break the only thing that I wanted to accomplish besides studying endocrine and renal nursing stuff was to get together with Jen, Matt, and Elias to bake and hang out at Jen's house like old times. Those guys love anything with apples in it so we decided to do a Jew Apple Cake. This was one of my favorite things at The Night Kitchen when I was a kid. I found this simple recipe from Grateful Prayer Thankful Heart's blog.

We ran out of canola oil so we used a couple of Tbsp of butter to supplement. Also, we made an amazing crumble for the top rather than just layering apples. On top of the apples I made a brown sugar oat crumb that basically just fell off when we knocked the cake out of the pan, but we ate it off the counter anyway. We also used 8 apples and made an apple layer in the middle of the cake and on top. We like apples. And our cake took forever to cook. At least 1 1/2 hours. So put it in for an hour and check it, then give it another 8 or so mins until a knife comes out mostly clean of batter.

Ingredients:

5 or 6 Apples, pared, cored & sliced
2 teaspoons Cinnamon
5 tablespoons Sugar
3 cups Flour
2 cups Sugar
1 cup salad Oil
4 Eggs
¼ cup Orange Juice
3 teaspoons Baking Powder
2½ teaspoons Vanilla
1 teaspoon salt

Method:

Sprinkle apples w/ 2 tsp. cinnamon mixed w/ sugar. Combine all other ingredients and beat to make smooth batter. Pour half into greased and sugared angel cake pan. Arrange half of the apples over batter and cover with remaining batter. Top with the rest of the apples. Bake 1 1/2 hours at 350 degrees. Turn out and stand to cool on rack.
Note: To make mini-loaf cakes, I used 6 5 x 3-inch pans and baked 1 hour 5 minutes to 1 hour 10 minutes.

Photo Credit: Grateful Prayer Thankful Heart