Treif Apple cake

Submitted by:
This is a recipe that i found in a copy of Home and Garden magazine from the
early 80's. It's called Jewish apple cake but I modified the recipe a
little so that it isn't kosher anymore and I changed the name to Treif
Apple Cake.

Difficulty: Easy - for beginners
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · cake ·

Ingredients

3 c. flour
4 1/2 t. baking powder
4 eggs
1 c. butter, melted and cooled
2 1/2 t. vanilla
1 c. orange juice
2 c. plus 1/2 cup sugar, divided
3 t. cinnamon
1/2 lb apples, any variety. I like granny smiths and galas, but any kind
will do.
1 c. walnuts or pecans, chopped

Method

Pre-heat your oven to 350 degrees.
Peel, core and slice the apples. Toss in a bowl with 1/2 c. sugar and the
cinnamon.
In a large glass, ceramic or metal bowl beat the eggs until frothy. Next
add the butter, 2 c. sugar and the vanilla and mix well. Make sure the bowl
and utensil you are using for this step aren't plastic or the eggs wont beat
right.
In a separate bowl sift the flower and baking powder together. Add the nuts
and then fold the dry into the wet in 3 or 4 batches, alternating with the
OJ.
Pour 1/3 of the batter into a well greased and floured tube pan. Add a
layer of 1/3 of the apples, fanning them out so that they cover the entire
layer of batter. Repeat until you are out of ingredients.
Bake at 350 for 1 hour. Cool for at least 20 minutes then loosen the sides
of the cake with a knife and remove from the pan. If the cake is too warm
when you remove it from the pan it will fall.

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