Jewish Apple Cake II recipe

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Ingredients

3 cups all-purpose flour
4 eggs
2 ½ cups white sugar
3 teaspoons baking powder
½ teaspoon salt
3 apples - peeled, cored and sliced
1 cup vegetable oil
½ cup orange juice
2 ½ teaspoons vanilla extract
5 tablespoons white sugar
2 teaspoons ground cinnamon

Nutrition Info

435.3 calories
carbohydrate: 66.4 g
cholesterol: 53.1 mg
fat: 17.5 g
fiber: 1.6 g
protein: 4.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 208.6 mg
sugar: 44.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 10-inch tube pan

Recipe Note

Yellow cake filled with apples and cinnamon.

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