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Author Notes: This cake was a favorite of my childhood, and it's one my children's favorites as well. I didn't know until I grew up that my Polish grandmother used a similar recipe to many Jewish grandmothers! —Leith Devine
Makes 2 loaves or 1 bundt
- 5 apples, chopped
- 5 tablespoons sugar
- 2 teaspoons cinnamon
- zest of 1 lemon
- 1 cup canola or vegetable oil
- 3 cups flour
- 2 cups sugar
- 3 teaspoons baking soda
- 1/2 salt
- 4 eggs
- 1/2 cup orange juice
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Prepare 2 loaf or 1 bundt pan by greasing the sides with butter or oil spray.
- Chop apples and toss with 5 TB sugar, cinnamon, and lemon zest. Set aside.
- Sift dry ingredients (flour, sugar, baking soda, salt) together. Set aside.
- In a deep bowl, using an electric mixer, beat eggs until light yellow. Add 1/2 dry ingredients slowly. Mix until combined thoroughly.
- Add orange juice, oil and vanilla. Mix until combined thoroughly.
- Add the remaining dry ingredients and mix until combined thoroughly. Batter will be thick.
- If using loaf pans, stir apples into batter and pour into pans.
- If using a bundt pan, put 1/2 batter in the pan, then add 1/2 the apples. Put the rest of the batter in, and top with the remaining apples.
- Bake at 350 for 1 to 1 1/2 hours depending on the pan used. Cake is done when a skewer or knife comes out clean.
- Serve with powdered sugar or whipped cream.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe