Different Jewish Apple Cake

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!

• Ready In: 1 hr 35 mins
• Serves: 12-16

Ingredients

• Filling

• 4 -5  large apples, peeled and grated
• 1⁄2 cup sugar
• 4  teaspoons cinnamon

• Batter

• 3  cups flour
• 2  cups sugar
• 1  cup  vegetable oil
• 3  teaspoons baking powder
• 4  eggs
• 1⁄4 cup  pineapple juice
• 2 1⁄2 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.