As published in The Jewish Holiday Baker, by Joan Nathan.
I love apple cake and this is a good one. Sweet yet not too sweet. It is a breakfast favorite in our house. Makes the break between Christmas and New Years easy with a house full of young adults. Everyone eats when they wake up!!!
YIELD Makes 1 Cake
- 3 cups unbleached all-purpose flour
- 2 tablespoons wheat germ (optional)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 small Rome, Granny Smith, Yellow Delicious, or other low-moisture apples
- Juice of 1/2 lemon
- 4 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1/2 cup orange juice
- 1 teaspoon cinnamon
- Preheat the oven to 350°. Grease and flour a 9-inch springform pan.
- Mix the flour, wheat germ, salt, and baking powder in a bowl and set aside.
- Peel, core, and slice the apples into eighths and place in another bowl. Sprinkle with lemon juice.
- In a third bowl, beat the eggs until foamy. Add the vegetable oil and 1 3/4 cups of the sugar; beat well. Stir in the vanilla.
- To the egg mixture; alternately add the dry ingredients and the orange juice. Pour half the batter into the prepared pan. Cover with half the sliced apples.
- In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon and sprinkle half over the apples. Cover with the remaining batter.
- Starting at the outside of the pan, neatly place the remaining apple slices in overlapping concentric circles. Sprinkle with the remaining cinnamon sugar mixture.
- Put some aluminum foil on the bottom of the oven in case the batter leaks. Bake the cake on the middle rack for 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack before you carefully remove the cake from the pan.