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Jewish Apple Cake Recipe


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     Jewish Apple Cake

Category   Desserts - Breads
Sub Category   None
Servings   16

6 cups peeled and thinly sliced Granny Smith Apples (about 3 large)
1 1/2 cups, plus 5 Tbsp, granulated sugar, divided
4 tsp cinnamon
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 tsp vanilla extract

Preheat Oven to 350 F. Grease, sugar, and flour a 10-inch Bundt or tube pan
combine apple slices with 5 Tbsp granulated sugar and cinnamon set aside
combine salt, baking powder, and flour; set aside
beat eggs with remaining granulated sugar and brown sugar. add vegetable oil, orange juice and vanilla; beat well. gradually blend in flour mixture and mix until well blended Pour one third of the batter into the pan. top off with half the apple slices, draining off any liquid. pour in half the remaining batter and top with remaining apple slices. top with remaining batter, making sure apples are covered Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely.

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