Makes 12 servings
4 apples, peeled and cored (golden delicious or granny smith work best)
1 teaspoon lemon juice
2 Tablespoons brown sugar
1 teaspoon cinnamon
2 ½ teaspoons vanilla extract
1 cup vegetable oil
½ cup orange juice
3 cups whole wheat flour
2 cups sugar
1 Tablespoon baking powder
2 Tablespoons powdered sugar
This apple cake, also referred to as a Jewish Apple Cake, is a popular recipe in Pennsylvania. Since this cake doesn’t contain any milk it is considered parve, which means it does not contain meat or dairy. This also means it can be eaten after a meal containing meat under the Jewish dietary rule that meat and milk cannot be eaten in the same meal together.
1. Preheat the oven to 350ºF.
2. Thinly slice apples from top to bottom and place in a bowl. Add lemon juice and toss to cover.
3. Mix brown sugar and cinnamon in a small bowl and set aside.
4. In a large bowl, beat together vanilla, eggs, vegetable oil, orange juice, flour, sugar, and baking powder.
5. Oil a tube or bundt pan, depending on what you have available. Pour half the batter into the pan and add half the apples on top. Sprinkle with half of the cinnamon sugar mixture. Add the rest of the batter and top with remaining apples and cinnamon sugar.
6. Bake for 90 minutes. Let cool for 15 minutes before removing from the pan. Let cool completely and sprinkle with powdered sugar before serving.