I have nothing short of love for this cake. It is probably one of my favorites although I managed to misplace my ring cake tin (thus the slightly over charred top) it’s still delicious. But please, use a cake tin with a ring in the middle otherwise you will find that the bake time increases by an entire hour, and it ends up lightly blackened. Your cake will love you for it, and so will everyone else.
For this cake think big, juicy chunks of apple delicately coated in cinnamon sugar nestled into a vanilla cake. Think, better the next day. Think, so easy you could do it blindfolded – I do not endorse this idea, knives and fingers don’t end well for everyone involved.
Jewish Apple Cake
Inspired by Smitten Kitchen
6 medium apples, something a bit tart and that holds together well after being cooked
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
Preheat oven to 180˚C. Grease a ring cake tin. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Allow cake to cool completely in tin before carefully removing and what ever you do don’t turn it upside down! Serve with a smidge of yoghurt and a dusting of icing sugar