Jewish Apple Cake

Jewish Apple Cake

Time: 1 hrs 45 mins

Ingredients

• 4 medium apples, peeled, cored
• 1 tablespoon lemon juice
• 6 tablespoons vanilla sugar
• 1 tablespoon cinnamon
• 1/8 teaspoon ground cardamom
• 2 3/4 cups sifted flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 4 eggs
• 2 cups vanilla sugar
• 1 cup oil
• 1/3 cup orange juice

Directions

• 1 Preheat oven to 350 degrees F.
• 2 Grease and flour a 10-inch tube pan.
• 3 Slice apples thinly, mix with lemon juice, sugar, cinnamon and cardamom; set aside.
• 4 Sift flour, baking powder, and salt together. Beat eggs until foamy.
• 5 Gradually beat in sugar, until mixture is thick and fluffy. Slowly pour oil into egg mixture, while beating continuously, mix until well blended. Add dry ingredients 1/3 at a time, alternating with orange juice, beating with a wooden spoon until smooth.
• 6 Pour 1/3 of the batter into the pan.
• 7 Drain the liquid from the apples and arrange half of the slices on top of the batter. Add another 1/3 of the batter, then the rest of.
• 8 apples, and finally top with the remaining 1/3 of the batter.
• 9 Bake for approximately 1 hour and 30 minutes, or until cake springs back when touched. Cool thoroughly before removing from the pan.
• 10 Dust with powdered sugar.