Jewish Apple Cake

This is a high, moist cake, It is the best one I have ever tasted, quite frankly. I have no idea what ingredient makes it a "Jewish Coffee Cake".

Ingredients:

• 6 cups peeled and thinly sliced Granny Smith apples or any tart firm apple, sliced thin. (I used McIntosh)
• 1 1/2 cups sugar plus 5 Tbsp. sugar to toss with apples
• 4 tsp. cinnamon
• 3 cups all purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 4 eggs
• 1/2 cup light brown sugar
• 1 cup vegetable oil (I used 1/2 cup oil and 1/2 cup applesauce to cut down on fat)
• 1/2 cup orange juice
• 1 Tbsp. vanilla extract

Directions:

Grease and flour a 10 inch bundt pan. Combine apple slices with with the 5 tablespoons of sugar and the cinnamon. Set aside.

Combine flour, baking powder, and salt in a bowl and set aside.

Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil and applesauce (if using), orange juice, and vanilla. Beat well. Gradually blend in flour mixture and mix until well blended (about one minute). Mix in apples.

Bake at 350 degrees F till golden brown and a knife inserted in center comes out clean. Cool at least 10 minutes and invert on wire rack. Let cool completely.

Note: You could put a streusel mix in the bottom of the pan before putting in the batter, or, if you don't do that, you can sift powdered sugar over the top after inverting it. Also, this makes too much batter, because it does go all the way to the top; you could make a mini cake with the rest of the batter.

By Elaine from IA