When my friend Leslie shared this recipe for Nancy Carlos’ Jewish Apple Cake on Facebook I knew I’d have to try it. It’s definitely a keeper!
It’s dense and moist and full of flavor. It reminds me a bit of the old Amish Friendship Cake recipe from years ago, the one where friends passed along a bowl of starter and a copy of the recipe. This is much easier than keeping that starter going and it tastes better too.
I planned to add walnuts along with the apples. I even bought them but still forgot to get them out.
The recipe calls for just a couple of tablespoons of sugar mixed with the cinnamon. Next time I think I’ll increase that a little bit and remember the walnuts.
- All Purpose Flour, 3 cups
- Canola Oil, 1 cup
- Sugar, 2 1/2 cups
- Salt, 1/2 teaspoon
- Baking Powder, 3 teaspoons
- Orange Juice, 1/3 cup
- Vanilla, 2 1/2 teaspoons
- Eggs, 4
- Apples, 4 (I used Fuji)
- Brown Sugar, 2 or more tablespoons
- Cinnamon, 5 teaspoons
Preheat the oven to 325. Grease and flour a tube pan. Combine the flour, sugar, salt and baking powder in a large mixing bowl. Add the oil, orange juice and vanilla and beat well.
Add the eggs, one at a time, beating well after each addition.
Peel and core the apples and cut them into thin slices.
Combine the brown sugar and cinnamon in a small bowl.
Spread a third of the batter in the tube pan. Arrange a layer of apples over it and sprinkle generously with the cinnamon sugar mixture.
Continue with two more layers, ending with apples and cinnamon sugar. Bake at 325 for about 90 minutes.
Cool on a rack for a little while.
Carefully turn it out onto a plate and serve.