Recipe by Kumama Chef 579262
This is a family favorite that is easy to prepare and even tastes better if made the day before serving. Kumama is me- my grandson Sam named me this!
Top Review by jesrn2000
Good & moist, not too sweet - I thought with 2 cups sugar it would be!! It would be good as a breakfast/brunch cake - not "dessert" for me. I used 1/2 cup applesauce and 1/2 cup oil to reduce the fat a little, and it was still good.These kind of cakes always seem to fall apart on me, but this one held together & came out clean - maybe a little luck? I'll keep this in my files - thanks Kumama!
- 4 -5 large apples (Granny Smith's are good)
- 6 teaspoons cinnamon
- 1⁄2 cup sugar
- 3 cups flour
- 2 cups sugar
- 3 teaspoons baking powder
- 1 cup oil
- 4 eggs
- 1 tablespoon orange zest (optional)
- 1⁄2 cup orange juice
- 1 tablespoon vanilla
Directions See How It's Made
- Peel, core and slice apples; mix cinnamon and 1/2 cup sugar together; add sliced apples and let sit. Combine all other ingredients in another bowl and beat to make a smooth batter (about 3 to 4 minutes). Pour half the batter into a greased tube pan; layer half the apple slices on the batter; add remaining batter, then top with the rest of the apples. Pour any remaining sugar and cinnamon mixture on top. Bake in a preheated oven at 350°F for 1 hour and 20 minutes.
- *Note -- Jewish apple cakes are made with oil - no dairy- thus it can be served with a meat meal except during Passover.