The Jewish Kitchen Diaries
If apple pie is the symbol of America, then apple cake is the symbol of Jewish America. From the “Spice Girls’” Israeli-American cookbook, here’s a delicious parve recipe to complete your Shabbat meal. B’te-avon (bon appétit)!
(For a 10-inch bundt pan)
3 apples, pared, cored and sliced into eight sections
5 tsp. cinnamon
2 cups + 3 tbsp. sugar
1 cup vegetable oil
½ cup orange juice
1 tsp. vanilla
3 cups flour
3 tsp. baking powder
½ tsp. salt
- Preheat oven to 350°F.
- Place sliced apples in large bowl. Sprinkle with cinnamon and 3 tbsp. of the sugar. Set aside.
- Beat the eggs with remaining sugar, adding oil, orange juice and vanilla while continuing to beat.
- Combine flour, salt and baking powder in a bowl. Add to egg mixture and mix well.
- Pour ⅓ of the batter into a greased bundt pan dusted with flour. Layer with half of the apple mixture; then another ⅓ of the batter. Pour the rest of the batter over the top and layer the remaining sliced apples.
- Place bundt pan in the preheated oven for 1½ hours until golden brown on top. If you like, sprinkle with confectioners sugar when cool.