Jewish Apple Cake

By srumbel

I have made this Jewish Apple Cake innumerable times as did my mom before me.
Sharing this old-fashioned cake again because it is a delicious way to enjoy those autumn apples.
from withagratefulprayerthankfulheart.com

Ingredients

• 5 or 6 apples, pared, cored & sliced
• 2 teaspoons cinnamon
• 5 tablespoons sugar
• 3 cups flour
• 2 cups sugar
• 1/4 cup orange juice
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup salad oil
• 4 Eggs
• 2 1/2 teaspoons Vanilla
• Sprinkle apples with 2 tsp. cinnamon mixed with 5 Tbs. sugar.

Preparation

Step 1

Combine all other ingredients and beat to make smooth batter. Pour half into greased and sugared angel food cake pan. Arrange half of the apples over batter and cover with remaining batter. Top with the rest of the apples.

Bake 1 1/2 hours at 350 degrees. Allow to cool in pan 10-15 mins. Run a knife along edge of pan to loosen; turn out and cool on rack.

Note: To make mini-loaf cakes, I used 6 5 x 3-inch pans and baked 1 hour 5 minutes to 1 hour 10 minutes.