This month’s Sugar High Friday, hosted by Alannna of A Veggie Venture, surprised me when she announced the theme: “The theme for September’s Sugar High Friday is … ta da … Surprise Inside. Let the creative juices flow! What’s your inside surprise, a secret ingredient? a chocolate-covered raspberry? an almond in rice pudding? a gush of lava chocolate?”
I pretty much waited until the last minute on this one, because I changed my mind about a hundred times before settling on a dish that I thought would work for this challenge. So what did I decide on?? Jewish Apple Cake!
This cake recipe is from my mom, who used to make this regularly for office functions to the raves of her co-workers. I have fond memories of eating the leftovers, and as soon as I was old enough to bake on my own, I asked her for the recipe.
There are actually two surprises with this one – the most obvious one is apples, as you can’t tell that this is anything other than a bundt cake from the outside. The second surprise? Orange juice. It gives the cake a slight citrusy kick that complements the apples and cinnamon quite well.
Jewish Apple Cake (Mom’s)
3 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
2 c. white sugar
1 c. vegetable oil
1/4 c. orange juice
2 tsp. vanilla extract
3 apples, peeled, cored and sliced
2 tsp. ground cinnamon
5 tsp. white sugar
Preheat oven to 350F. Grease and flour one 10-inch tube or bundt pan. Combine the ground cinnamon and 5 tsp. of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour half of the batter into the prepared pan. Top with half of the sliced apples and sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350F for 70 to 90 minutes.