Jewish Apple Cake

Ingredients

FOR THE APPLES:

• 6 apples, peeled and chopped (about 5 cups/650 grams chopped apples)
• 1 tablespoon cinnamon
• 5 tablespoons (62 grams) granulated sugar

FOR THE CAKE:

• 1 cup (198 grams) vegetable oil
• 1 1/2 cups (297 grams) granulated sugar
• 1/4 cup (80 grams) apple cider or orange juice
• 1 tablespoon vanilla bean paste or vanilla extract
• 2 3/4 cup (330 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 large eggs

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Instructions

1. Preheat oven to 350 °F.  Grease a tube or bundt pan with nonstick spray.
2. Combine apples with cinnamon and sugar in a small bowl and set aside.
3. Whisk together the oil, apple cider, sugar, and vanilla paste or extract in a large bowl.  Stir in the flour, baking powder, an salt.  Mix together until combined (batter will be thick), then add the eggs, one at a time, stirring after each addition.
4. Spoon a few tablespoons of the batter into the bottom of the prepared pan.  Cover the batter with a layer of apples.  Spoon a few more tablespoons of batter into the pan, drizzling batter over the apples but not covering them completely.  Add more apples to the pan.  Repeat, ending with a layer of batter.
5. Bake for 1 hour and 30 minutes, or until a tester inserted into the cake comes out clean.  Cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack.

Notes

1. Use apples that hold up well in baking, like Granny Smith, Jonagold, Golden Delicious, Honeycrisp, Winesap, or Braeburn. 
2.  Cake can be made ahead of time and frozen.  Once fully cooled, wrap cake in plastic wrap, followed by a layer of aluminum foil and freeze for up to 3 months.  Thaw overnight at room temperature.