Tuesday, April 04, 2006

Jewish Apple Cake

My pastor's wife made this for a dinner we had with missionaries from Hananeel House, and it was WONDERFUL! Now, I love all things apple, so I'm not surprised *I* liked it, but EVERYONE loved it!!!

I'm making it for Easter dinner this year.

Cake Layer

3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil (1/2 oil, 1/2 applesauce for lower fat)
4 eggs
1/2 cup orange juice (going to use lemonade - dd is allergic to oranges)
2 1/2 teaspoons vanilla extract

Apple Layer

4 large or 5 medium apples - peeled, cored and sliced (Or pears, for Feingold stage one)
2 teaspoons ground cinnamon
6 teaspoons brown sugar

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch tube pan.
Combine the apples, ground cinnamon and the 6 teaspoons of brown sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.

Pour 1/2 of the batter into the prepared pan.
Top with apple/cinnamon sugar mixture.
Pour the remaining batter over the top.
Bake for 70 to 90 minutes, checking after 50 minutes or so.

Let cool completely in pan.

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