This recipe was originally titled Jewish Apple Cake in the Liberty Lake Community Cookbook and published in the Best of the Best from Washington Cookbook. Since the Red Delicious apple is the state fruit of Washington, you can bet a few good apple recipes came out of the book!
The cake consists of layers of sliced apples in between batter. It goes quickly if you have a helper. One person prepares the batter in a mixer while the other peels and slices the apples. Use your favourite baking apple. We used Courtland apples fresh picked from the tree in our front yard.
- 2⅓ cups sugar
- 1 cup oil
- 4 eggs
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ⅓ cup orange juice
- 2½ tsp vanilla extract
- 6 medium apples, peeled and thinly sliced
- 3 Tbsp sugar
- 1 Tbsp ground cinnamon
- shortening and flour for the pan
- 10-inch tube pan (like ones used for angel food cake)
Preheat oven to 350°F/175°C.
For the batter, cream together sugar, oil, and eggs in stand mixer or a large bowl with a hand mixer. Add flour, baking powder, salt, orange juice, and vanilla. Beat until all the ingredients are smooth. The batter will be very thick.
In another bowl, toss the apples with the sugar and cinnamon until evenly coated.
Grease and flour the pan. Layer the batter and apples starting with batter on the bottom of the pan and ending with sliced apples on the top. Three layers of each is ideal. Make sure to spread out the apple slices to cover as much of the layer as possible.
Bake for 1 hour 45 mins. Allow to cool for 10 mins. before removing from the pan.
Serve on its own or with a scoop of Kawartha Dairy vanilla ice cream and a drizzle of warmed Rootham's Irish Caramel Sauce!
This cake is well suited to a loaf pan as well. Either cut the recipe in half for one loaf pan or divide evenly between two pans. You may need to adjust the cooking time depending on whether you're using a glass or metal pan. Check with a toothpick for doneness.