Jewish Apple Cake

Step 1

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.*Place a cake circle with a cut out for the tube pan in the bottom of the pan. This will make it easier to remove from the pan.

Step 2

In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.

Step 3

In a large bowl, whisk together the flour, baking powder and salt.

Step 4

In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.

Step 5

Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs). Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.

Step 6

Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter. The batter will not completely cover all of the apples (it will spread when baking). Really, it will... I promise.

Step 7

Repeat this process two more times with the remaining apples and cake batter, ending with a layer of cake batter.

Step 8

Place the cake in a 350 degree F preheated oven on the center rack in the middle of the oven.

Step 9

Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.

Step 10

Allow the cake to cool to room temperature before serving and enjoy!

Step 11

Let the cake cool on a wire rack for 10 minutes then carefully remove the cake from the pan. Letting it cool too long in the pan will make it difficult to remove.**Run a knife along the edges of the cake and the pan to help it release from the pan.