Jewish Apple Cake

Step 1

Peel, core, and slice the apples into 1/4"-1/3" thick wedges and place in a large bowl.

Step 2

Sprinkle the first sugar (3 TBS) and cinnamon, and use a rubber spatula to distribute evenly. Set aside while you make the cake.

Step 3

Preheat the oven to 350℉ and grease and flour a tube pan. Set aside

Step 4

Sift the flour and baking powder in a medium bowl, and set aside.

Step 5

Mix the orange juice and vanilla extract and set aside.

Step 6

In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.

Step 7

Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.

Step 8

Add the flour mixture in three additions alternating with the orange juice, starting and finishing with the flour mixture.

Step 9

Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over-mix).

Step 10

Pour 1/3 of the cake batter into the greased pan and evenly spread using a rubber spatula.

Step 11

Spread an even layer of the sliced apple on top of the batter.

Step 12

Repeat the above two steps with the remaining batter and apple slices. Pour any liquids on the last top layer.

Step 13

Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.

Step 14

Remove from the oven and let cool before removing the cake.

Step 15

To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake.