RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Apple Cinnamon Cake, Layered - pareve
This is one of Marcy Goldman's recipes. I made it and my husband said he wouldn't eat it because he hates apple cake. For some reason he took a piece anyway and said it was the best thing he had ever eaten. There is one sentence of the recipe that I found a tad unclear; I'll put in a note at that point as to how I interpreted it, and any other note I think appropriate. Beth. Layered Apple Cinnamon Cake INGREDIENTS: Apple filling: 5-6 cups sliced, peeled apples [I used Granny Smith.] 2 tablespoons fresh lemon juice 1/4 cup sugar 1 tablespoon ground cinnamon Cake: 2 cups sugar 1 cup vegetable oil 1 tablespoon vanilla extract 1/2 cup fresh orange juice [I used juice from a container; I didn't squeeze any oranges; this is supposed to be a QUICK recipe.] 4 eggs 3 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt small pinch of nutmeg Topping: ground cinnamon and granulated sugar, for sprinkling. PROCEDURE: 1. Preheat oven to 350 degrees. Generously grease either a ten inch tube pan, or a twelve cup bundt pan, or two 8x4 inch foil loaf pans. 2. Make the filling: Toss the apples with lemon juice, sugar, and cinnamon. 3. Make the batter: Put sugar, oil, vanilla, orange juice, and eggs in a large bowl and whisk til smooth. Fold in the flour, baking powder, salt and nutmeg. Blend to make a smooth batter. 4. Spoon a little more than 1/3 of the batter into the prepared pan or pans. Cover with half the apple mixture. Repeat with the remaining batter and filling. [That's the sentence I couldn't understand; I didn't know how many layers of each I should have, and whether I should end up with filling or batter on the top. I ended up using three layers of batter and two layers of filling; thus I had batter on the bottom, in the middle, and on top.] 5. Sprinkle the top with the sugar and cinnamon. 6. Put the pan or pans on doubled-up baking sheets. Bake 60-70 minutes, or until the top is a little crusted and richly golden, and a cake tester inserted in the center comes out clean. Let cake rest in the pan for 20 minutes before you remove it.
