Granny's Apple Cake
|3||granny smith apples, peeled, cored and sliced|
|1/8 tsp||allspice, ground|
|1 tsp||ground cinnamon|
|1/2 c||golden raisins, (optional)|
|3 c||self rising flour|
|2 c||granulated sugar|
|1 c||canola oil|
|2 tsp||vanilla extract|
|1/4 c||orange juice|
Pinched by cheesecakerlover, and 54 more.
Livingston, TN (pop. 4,058)
Member Since Jan 2011
This is my take on a classic Jewish Apple Cake. This is a dense, moist cake packed full of apples and cinnamon. It's the perfect "take along" for a party, picnic or pot luck supper.
Preheat oven to 350 degrees. Grease and flour a tube pan or bundt pan.
Peel, core and slice the apples. Mix 6 TBSP sugar, 1 tsp. ground cinnamon and a pinch of allspice. Toss apples in sugar/spice mixture. Set aside.
In a large bowl, mix together self rising flour, salt and 2 cups of sugar. Stir in oil, eggs, vanilla and orange juice. Fold in raisins if desired.
Pour 1/2 of cake batter into prepared pan. Spoon 1/2 of apple mixture over batter. Spoon remaining batter over apples. Arrange the apples that are left over the top of batter.
Bake for 70 minutes or until cake tests done with toothpick. Cool cake in pan on a baker's rack for 10 minutes. Loosen and gently remove cake from pan and finish cooling. The top layer of apples should show face up. Store loosely covered at room temperature.