Jewish Apple Cake

Ingredients

• 1 Cup White Sugar (divided)
• 3 1/2 teaspoons Cinnamon (divided)
• 6 Apples (peeled and sliced)
• 3 Cups Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 Cup Brown Sugar
• 1 Cup Canola Oil
• 2 teaspoons Vanilla
• 4 Large Eggs
• 1/4 Cup Orange Juice (plus 1 Tablespoon)
• 1/2 Cup Brown Sugar
• 1/4 Cup Flour
• 4 Tablespoons Butter (unsalted, cut in cubes)
• Powdered Sugar for serving

Instructions

1. 1

   Preheat the oven to 350 degrees and grease an angel food or bundt pan.

2. 2

   Mix together sugar and 3 teaspoons of cinnamon. Remove 1/2 cup of the mixture and toss with apples and set aside.

3. 3

   In a bowl, sift together the flour, baking powder, salt and remaining 1/2 teaspoon cinnamon. Set aside.

4. 4

   In another bowl, stir together all but 2 tablespoons cinnamon sugar, brown sugar, oil, vanilla, eggs and orange juice.

5. 5

   Make a well in the center of the dry ingredients and add the wet ingredients, use a wooden spoon to gently fold together.

6. 6

   Pour 1/3 of the batter into the greased pan and then add 1/3 of the apples evenly over the batter. Sprinkle with 1 tablespoon cinnamon sugar.

7. 7

   Gently pour out another 1/3 of the batter and top with another 1/3 of the apples and then the final cinnamon sugar.

8. 8

   Top the cake off with the last of the batter and apples.

9. 9

   In a bowl, combine the topping; brown sugar and flour. Sprinkle over the cake evenly. Dot with butter.

10. 10

    Bake for 70-85 minutes or until a toothpick comes out clean. Allow to cool and cover with a dusting of powdered sugar then serve.