Yellow cake filled with apples and cinnamon.
Jewish Apple Cake II
- 3 cups all-purpose flour
- 4 eggs
- 2 1/2 cups white sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 apples – peeled, cored and sliced
- 1 cup vegetable oil
- 1/2 cup orange juice
- 2 1/2 teaspoons vanilla extract
- 5 tablespoons white sugar
- 2 teaspoons ground cinnamon
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2 Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
3 Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
4 Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
5 Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.