Jewish Apple Cake

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Being on a home baking ban sucks. I realize that my roomies can’t eat everything I make without gaining weight. Well, I’m officially LIFTING the ban and will be bringing everything in to work from now on! (Seriously, I understand and hold no hard feelings 🙂 It takes 4x weekly yoga and really small portions  to be able to keep my own waistline in check.)

Anyhow, this cake is another I made for the office.

All in all, a super simple recipe. Bake time states between 70 and 90 minutes–I needed the entire 90 in my oven. In any case, the finished result was sticky, sweet and and dense.

Jewish Apple Cake

(recipe from Columbus Foodie)

3 cups flour

1/2 tsp salt

2 1/2 tsp baking powder

2 cups white sugar

1 cup vegetable oil

4 eggs

1/4 cup orange juice

2 tsp vanilla extract

3 apples, peeled, cored and sliced

1 handful raisins

2 tsp ground cinnamon

5 tsp white sugar

Directions

  1. Preheat oven to 350 F. Grease and flour one 10 inch tube or bundt pan. Combine the ground cinnamon and 5 tsp. of the sugar together and set aside.
  2. 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.
  3. Pour half of the batter into the prepared pan. Top with half of the sliced apples and sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
  4. Bake at 350 F for 70 to 90 minutes. (I needed the full 90 min.)
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