Jewish Apple Cake

This cake is great for breakfast/brunch. So yummy with the cinnamon and apple combination. I baked this in my angel food cake pan. So moist and good! It's a very thick batter so a bit tricky to spread but if you put little blobs all around and spread carefully it works. Enjoy! This recipe comes from Lime in the Coconut.

Ingredients

For the apples:

5-6 sm-med apples, cored, peeled and sliced thinly

3/4 cup sugar

2 tbsp cinnamon

For the batter:

3 cups flour

1 tsp salt

3 tsp baking powder

1/4 cup orange or pineapple juice

4 eggs

1 cup oil

2 cups sugar

2 tsp vanilla extract

Preheat oven to 350. Grease and flour a tube pan for baking. 

In a large bowl, toss your sliced apples with sugar and cinnamon and set aside. In a separate small bowl, mix together your dry ingredients-the flour, salt and baking powder. Then in a large mixing bowl combine your juice, eggs and oil until combined. Pour in the sugar and extract and mix until well incorporated then add the flour mixture and blend well. Now in your prepared tube pan you'll be layering the batter 3 times and apples 2 times, layer batter then apples then batter then apples and finishing up with a layer of batter. If you have any juices that have collected from your apples in the bowl simply pour them onto the cake once your done building up the layers. These sweet, cinnamony juices will contribute to the moistness of the cake.  

Bake for 1 1/2 hours until a toothpick comes out clean. Let cool in the pan and then remove and serve.