Apple season is a funny thing, it comes before you're ready for it some times and then (at least here) it's gone before you're ready too! We went apple picking and I felt like we just made it before they were out of apples. Maybe that's the reason that we stock piled. We came home with SO MANY apples.
I have been up to my eyes in applesauce and canning with all of the apples. I feel like I became an applesauce factory for the last couple weeks and honestly, I don't think I could make another batch this second if I was forced to... but I still had more apples. Time to improvise.
My parents came to visit this week. My mom had just had a birthday and Macie had decided that we had to make Grandma a birthday cake. Growing up my mom used to make a Jewish Apple Cake so with the extra apples and the "need" for a cake, BAM. Cake. No there isn't a pin for this one, it's a blog original. I know, I'm deviating from our blog theme...sorry.
This is a very dense cake, but very very moist. It is so good. There's some cinnamon and apples and cake and goodness. You don't need a thing with it, but if you happen to have some whipped cream to slather on top... DO IT.
And ps - we've had some questions and emails about applesauce and apple butter. Head on back here
and check out our thoughts on both!
Jewish Apple Cake
3 C flour
2 C sugar
1/4 C orange juice
1 C vegetable oil (I used coconut oil)
3 tsp baking powder
1/4 tsp salt
2 1/2 tsp vanilla
6 large apples, sliced and cored
cinnamon mixture - mix together and set aside
5 tbsp sugar
5 tsp cinnamon
Preheat the oven to 350 degrees. Grease and flour a bundt or angel food cake pan, set aside. In your electric mixer, combine the oil, sugar, eggs and vanilla. In a separate bowl, sift together flour, salt, baking powder. Add the flour mixture to the wet ingredients alternating the flour mixture and orange juice. Layer the cake batter, sliced apples and then cinnamon mixture. Repeat the layers, ending with the apples and cinnamon. Bake for an hour and 15 minutes, or until finished.