Jewish Apple Cake
Soft and moist cake layered with cinnamon flavored apples
Ingredients
- 4 apples
- 2 ½ tsp cinnamon powder
- ¼ cup sugar white or brown
For the cake
- 3 cups all-purpose flour / maida
- ½ tsp salt
- 2 ½ tsp baking powder
- 1 cup white sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup applesauce
- 4 eggs
- ¼ cup orange juice
- 2 tsp vanilla extract
Instructions
- Preheat oven to 170° C | 350° F. Grease and flour a 10 inch bundt or tube pan.
- Cut the apple into small cubes and transfer to a bowl. Add cinnamon powder and sugar. Toss well and set aside. Sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat egg and sugars until light and fluffy. Add orange juice, vegetable oil, applesauce, vanilla extract and beat again.
- Add the flour in 2 parts and beat on low speed until just incorporated. Fold the mixture gently using a spatula.
- Pour ⅓rd of the batter into the prepared pan and top with chopped apples. Pour ⅓rd batter over the apples and top again with apples. Pour the remaining batter and layer the remaining apples.
- Bake for 70-90 minutes or until a skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
Notes
- I added 3 different variety of apples in this recipe. I used granny smith, pink lady and red delicious.
- If you don't have applesauce, you can add 1 cup oil instead of oil and applesauce as in the original recipe.
- Since I was short of white sugar, I used a mix of white and brown sugar in the recipe. You can use either white or brown sugar in the recipe.
- Oven timings may vary, so keep checking the cake after 60 minutes.