Jewish Apple Cake
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs, beaten
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored, and sliced
3 teaspoons ground cinnamon
5 teaspoons white sugar
Preheat oven to 350.
Grease and flour on 10 inch tube or bundt pan.
Combine cinnamon and 5 teaspoons of sugar and set aside.
In large mixing bowl, combine the flour, salt, baking powder and 2 cups sugar.
Stir in vegetable oil, eggs, orange juice, and vanilla extract. Mix well.
Pour 1/2 of the batter into the prepared pan.
Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon/sugar.
Pour the remaining batter and top with the remaining sliced apples and cinnamon/sugar.
Bake at 350 for 70-90 minutes.
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs, beaten
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored, and sliced
3 teaspoons ground cinnamon
5 teaspoons white sugar
Preheat oven to 350.
Grease and flour on 10 inch tube or bundt pan.
Combine cinnamon and 5 teaspoons of sugar and set aside.
In large mixing bowl, combine the flour, salt, baking powder and 2 cups sugar.
Stir in vegetable oil, eggs, orange juice, and vanilla extract. Mix well.
Pour 1/2 of the batter into the prepared pan.
Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon/sugar.
Pour the remaining batter and top with the remaining sliced apples and cinnamon/sugar.
Bake at 350 for 70-90 minutes.