Apple Cake

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This great apple cake is sometimes called Mom’s Apple Cake or Jewish Apple Cake, because it can be made non-dairy (parve), so it can be served after a meat meal in a Kosher home. With or without the dairy based caramel sauce, it is delicious. Hint: if you have any left over, toast it next morning, and feel free to use butter, or a dab of caramel sauce (save few tsp from the glaze).

8 apples, peeled, cores, diced in large chunks. I used Honey Crisp apples
2 tablespoons cinnamon, divided

3 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar plus 1/4 cup, plus 2 tbsp
1/4 cup orange juice plus 2 tbsp
1/4 cup applesauce
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Optional caramel glaze:
1/2 stick butter
2 tbsp cream
1/4 cup brown sugar
1/4 cup sugar

Preheat oven to 350 degrees. Grease a tube pan with oil or Pam. Peel, core and chop apples into chunks. Toss with 1 tbsp cinnamon, 2 tbsp OJ, and 1/4 cup sugar and set aside.

Sift together flour, baking powder 1 tbsp cinnamon, and salt in a large mixing bowl. In a separate bowl, whisk together oil, 1/4 cup orange juice, 2 cups sugar and vanilla. Add lightly whisked eggs and applesauce. Mix wet ingredients into the dry ones. Add chopped walnuts. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Using slotted spoon to lift apples from marinating juices, spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Sprinkle 2 tbsp sugar on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
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Optional caramel glaze:
Put all ingredients in small sauce pan, bring to boil, lower heat, boil for 3 minutes, stirring frequently. Allow to cool slightly, and drizzle over cooled cake, allowing glaze to run down sides. Save a bit to spread on leftover slice next day at breakfast.

Cook’s note: my photo shows a 10″ springform pan, because I couldn’t find my tube insert, and I had a badly bent bundt insert. Do try to use a tube pan, because the center will be too loose in a full pan.

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