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JEWISH APPLE CAKE ****

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Servings

US METRIC
INGREDIENTS (Nutrition) * 3 cups all-purpose flour
* 1/2 teaspoon salt
* 2 1/2 teaspoons baking powder
* 2 cups white sugar
* 1 cup vegetable oil
* 4 eggs
* 1/4 cup orange juice
* 2 teaspoons vanilla extract
* 3 apples – peeled, cored and sliced
* 2 teaspoons ground cinnamon
* 5 teaspoons white sugar

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
2. 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.
3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

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https://recipes.connorbowen.com/recipe/jewish-apple-cake-2/