Easy Jewish Apple Cake

Jewish Apple Cake is a delicious Apple Cake that became very popular in Jewish communities around the world.  If you want a no fail recipe please stick to using cake flour for this recipe, if you are using all purpose flour please make sure you lower your oven temp.  I baked a test cake at a higher temp and when it cooled it was hard as a rock.  Afterwards I made another one at a lower temp (320) and it turned out perfect.  I baked an additional two more and lower the temp to 315 (it took almost 2 hours to baked) and it was perfect.  Baking this cake at a higher temp could bring you awful results.  

Ingredients:

3 cups cake flour (you could use all-purpose flour)

1/2 teaspoon salt

2 1/2 teaspoons baking powder

2 cups white sugar

1 cup vegetable oil

4 eggs, beaten (room temp)1/3 cup orange juice (room temp)
2 teaspoons vanilla extract

3 apples - peeled, cored and sliced2 teaspoons ground cinnamon
2 teaspoons sugar
2 to 3 tablespoons all purpose flour

Preheat oven 350 degrees F (325 degrees F if you are using all purpose flour)

In a bowl combine the apples, cinnamon, 3 tablespoons flour and 2 tablespoons of flour and set it aside.

In a bowl mix together the flour, salt, baking powder, and 2 cups of sugar; using a whisk to make sure there are no lumps of baking powder.  You do not have to sift the flour, but be sure to move the flour around a bit when scooping the flour into your measuring cup to make sure the cup isn’t packed too heavily. 

In a larger bowl, combine the orange juice, beaten eggs, vanilla extract and vegetable oil, beat together until everything is well combined.  You could do this using a stand mixer or a hand mixer.

Now add 1/3 of the four to the wet ingredients, mix just until the flour disappears.  Then add half of the flour, mix just until the flour disappears and the batter begins to become smooth.  Now add the remaining flour, mix until the flour dissolves and scrape the sides of the bowl down and mix until everything is smooth and combined.

Now you will pour half of the flour into a buttered and floured tube or bundt pan.  After pour half of the batter into the pan, spread half of the apples over the batter then, pour the remaining batter on top, followed by the remaining apples.

Bake for 55 min to 1 ½ hours.  (Tip check your cake at 45 minutes to allow you to judge how much longer the cake needs to be baked.  Do not keep the oven open too long as the temp of the oven will drop.

Once the cake is done, allow it to cool in the pan on top of a wire rack for 10 minutes, then turn out onto wire rack with parchment paper under it to prevent the apples from sticking to the rack, to cool completely.