September 28, 2016
Desserts, Cakes, Tube/Bundt,
Fruit, Apple, New England, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Potluck, Rosh Hashanah, Thanksgiving, Winter, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Flour more
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"This is one of my favorite apple cake recipes that is not out of the norm to receive recipe requests. I've been making it for many years and it is especially appropriate to make it during autumn and winter months and it has graced many a Thanksgiving table. This particular recipe initially stood out among others for the fact that it contains no dairy for those of us in my family who are lactose intolerant."
Grease and flour a 10-inch tube pan.
Slice apples and place in a bowl; set aside.
Beat eggs, gradually beat in sugar, then oil.
Re-sift flour with baking powder and salt, add beaten mixture in small amounts, alternately with orange juice. Beat in extracts.
Pour about one quarter of the batter into prepared pan.
Arrange apple slices on top and sprinkle a little cinnamon-sugar mixture over the apples.
Repeat these layers using about a quarter of the batter each time.
Make sure that the last layer is finished off with batter only.
Bake at 350-degrees-Fahrenheit for 1 to 1 1/2 hours or until it tests done with a toothpick(refer to Note below).
Remove pan from the oven and let cool and remove from pan.
Sprinkle confectioners sugar over top (or additional cinnamon-sugar mixture).
Slice and serve.
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Very good cake that was interesting to make and serve. I used less apples than indicated but I had huge Granny Smith apples -- next time I will plan on only 2 apples (if they are big). I also only used the vanilla extract and skipped the other two. Thanks for sharing!