Wednesday, November 27, 2013

How's this for a Thanksgiving side, or any time: Simple Apple Cake?

Yesterday I made, with major assistance from my helper, a favorite of mine--Apple Cake, or as my late Italian immigrant mother-in-law called it: Jewish Apple Cake. Mary was a wonderful and tireless cook, her energy and good nature seemed boundless. She showed me how to make this cake and now I'm sharing it with you to serve on or after Thanksgiving.

It's not gooey sweet, it's made with oil and not butter, there are only six ingredients plus the apples, and its both easy and healthy. It's a good cake to serve with breakfast, coffee, or tea. The recipe is below as a thank you to Mary for all she gave us.

Mary's Jewish Apple Cake
as told to me by her

Makes 2 cakes in tube pans
(Ed.'s not: grease and flour pans. I used canola oil.)
3 large apples, cut into pieces. Mix in 3 tablespoons sugar and 2 tablespoons cinnamon.
3 cups flour
4 teaspoons baking powder
4 eggs
2 cups sugar
1/4 cup orange juice and a little water (to make about 1/3 cup liquid)
1 cup oil
Combine and mix for 6 minutes. (Don't mix too long as that toughens the gluten.)
Pour into 2 tube pans, putting a layer of apples between the batter. (Place extra apples on top of cake before baking.)
Do not preheat the oven. Bake at 350 degrees for one hour. Test with a sharp knife inserted into the middle. The cake is done when the blade comes out clean. Turn off the oven, open the door, and let the cake sit on the oven door for 1/2 hour before inverting it on a plate.


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