JEWISH APPLE CAKE
This cake is moist, but let it sit, covered for a couple of days before serving and it will get moister as the flavors meld even better. It keeps very well for a week in the fridge and for weeks in the freezer, making sure to wrap tightly in heavy duty foil. To defrost, unwrap and leave to room temperature. Sprinkle powdered...
Provided by Anita Schatz
Categories Cakes
Time 1h40m
Number Of Ingredients 15
Steps:
- 1. Prehead oven to 350 degrees farenheit.
- 2. Grease and flour 10" or 12" tube pan. 10" gives you a taller cake and less slices.
- 3. Follow instructions under Ingredients , putting moist ingredients in mixing bowl first adding the dry next. and put 1/2 the batter in pan, then put enough apples on top to fill top of batter, then sprinkle 1/2 the cinnamon, sugar mixture on top. Repeat this for rest of batter, finishing with rest of apples and cinnamon, sugar mixture on top.
- 4. Bake for 1 hour 15 minutes or 1 hour 30 mins., testing with knife until it comes clean.
- 5. Best if made a day ahead, covered, right after it cools completely. It will make the cake so moist and flavorful as the apple flavors and cinnamon mix with the cake.
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