Jewish Apple Cake
Ingredients
2 teaspoons ground cinnamon
2 cups plus 5 teaspoons white sugar, divided
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup vegetable oil
4 eggs, beaten
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples, peeled, cored, and sliced
Directions
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan.
Combine the cinnamon and 5 teaspoons of white sugar. Set the cinnamon sugar aside.
In a large mixing bowl, combine the flour, salt, baking powder, and the remaining sugar.
Stir in the vegetable oil, the beaten eggs, orange juice, and the vanilla, mixing well.
Pour 1/2 of the batter into the prepared pan.
Add 1/2 of the apple slices and 1/2 of the cinnamon-sugar mixture to the tube pan on top of the batter.
Repeat the layers with the remaining batter, apples, and cinnamon sugar.
Bake until golden-brown and cooked through, when a tester inserted into the center comes out clean, about 70-90 minutes.
