Jewish Apple Cake

I got this recipe from the Relish insert in the Wednesday edition of the Arkansas Democrat Gazette several weeks ago.  I try to make it a point to browse both that insert and the Food section of the paper on Wednesdays.  Sometimes there are some great recipes and even when the recipes don't sound so good, I often get inspiration at the very least.  This cake recipe ranks pretty high.

Not that it concerns this Southern Baptist girl, but "the cake uses vegetable oil instead of butter, and orange juice in place of milk, to meet kosher laws saying that diary cannot be eaten at the same meal as meat."  Just wanted to share that interesting tidbit found in the article accompanying the recipe.  The article also stated "apple and cinnamon flavors infuse the cake, making it even better the second day."  I will most definitely have to agree.  It was a really good cake a couple hours after I took it from the oven, but the next morning it was AMAZING!

Ingredients:

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)

1 1/2 cups, plus 5 tablespoons, granulated sugar, divided

4 teaspoons cinnamon

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4 eggs

1/2 cup light brown sugar

1 cup vegetable oil

1/2 cup orange juice

2 1/2 teaspoons vanilla extract

1. Preheat oven to 350F.  Grease, sugar and flour a 10-inch Bundt o tube pan.

2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

3. Combine flour, baking powder and salt in a bowl and set aside.

4. Beat eggs with remaining granulated sugar and brown sugar.  Add vegetable oil, orange juice and vanilla; beat well.  Gradually blend in flour mixture and mix until well blended (about one minute).

5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid.  Pour in half the remaining batter and top with remaining apple slices.  Top with remaining batter, making sure the apples are covered.

6. Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean.  let cool 10 minutes in pan.  Turn out onto a wire rack and let cool completely.  Serves 16.