Different Jewish Apple Cake

Karen=^..^='s Note:

This recipe is a bit different because the apples are grated instead of chopped or sliced and there is pineapple juice instead of the traditional orange juice. For a richer cake, I use butter instead of oil, but it tastes wonderful both ways. Enjoy!

• Total Time: 1 hrs 35 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 12

Filling

• 4 -5 large apples , peeled and grated
• ½ cup sugar
• 4 teaspoons cinnamon

Batter

• 3 cups flour
• 2 cups sugar
• 1 cup vegetable oil
• 3 teaspoons baking powder
• 4 eggs
• ¼ cup pineapple juice
• 2 ½ teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup chopped walnuts or 1 cup pecans , optional

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix filling ingredients together and set aside.
3. Place all batter ingredients (except nuts, if using) into a large bowl and beat until smooth.
4. Fold in nuts if using.
5. Pour half of batter into greased tube or bundt pan.
6. Place half of filling mixture over batter; add the rest of batter over that.
7. Spread remaining filling over top.
8. Bake for 1 hour and 20 minutes or until cake tests done.
9. Cool in pan until warm and then turn out onto wire rack.

Reviews

[Maxwell]

We had a few soft apples lying around so I used that as an excuse to try this recipe - boy was it a success!! I'm sure it will be even better with fresh, crispy apples.

[Leta]

Wonderful, moist and flavorful!

[Get Smart]

Very moist and oh so tasty. I didn't have pineapple juice, so I used OJ instead - the end result was great.