Jewish Apple Cake

Ingredients:

2 lbs. apples, peeled, cored & sliced

1 cup plus 4 tbs. sugar

1 tsp cinnamon

grated zest & juice of one lemon

4 eggs

1 cup oil (canola or safflower)

2 cups all-purpose flour

2 tsp baking powder

1 tsp vanilla extract

Preparation:

1. Pre-heat oven to 350 F. 

2. Grease a 9 x 13 inch pan. 

3. In a large bowl, toss apple slices, 4 tbs. sugar, cinnamon, lemon zest & juice together and set aside. 

4. In another large bowl, use a mixer or egg beater to beat eggs with 1 cup sugar until thick and lemon colored, and mixture forms a ribbon when beaters are lifted from the bowl, 3 to 5 minutes. 

5. Beat in oil until well blended. 

6. Stir in flour, baking powder, and vanilla with a spatula until well mixed and smooth. 

7. Pour half the batter into the prepared pan. 

8. Spoon half the apple slices over batter. 

9. Pour remaining batter over the apple slices, then top with the remaining apple slices. 

10. Bake until apples are tender, cake is golden brown and puffed, and top springs back when gently pressed with a finger, about 1--1 1/4 hours. 

11. If the cake colors too quickly, loosely cover with foil while baking. Cool on a wire rack. 

Source of Recipe:

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