For as long as I can remember, we've made this wonderfully delicious cake for holidays, often for birthdays. It's wonderful, rich, and delicious all on it's own. Make sure you thinly slice the apples and make as many layers of apple vs. batter as possible for the best result!
Jewish Apple Cake (another family recipe – YUM)
Preheat oven to 350F/160C
Grease and flour a tube pan.
Peel and thinly slice 6 apples
Mix apples in a bowl with the following:
2 tsp cinnamon
3 Tbsp. sugar
Mix in a large bowl:
3 cups Kristin's GF flour mix – OR 1 ½ cups brown rice flour + ½ cup cornstarch + ½ cup potato starch + ½ cup tapioca starch (this recipe works well without adding xanthan gum)
2 ½ cups white sugar
1 cup vegetable oil
½ tsp. salt
1/3 cup orange juice
2 ½ tsp. vanilla
3 tsp. baking powder
Pour a layer of batter in the pan. Place a layer of apples on top. Pour another layer of batter, another layer of apples, another batter, another apple, until you end up with apples covering the top.
*You don't need to put on much batter after each apple layer. Just use the next layer of apples to press and spread the batter around. This will give you the best result in the end.
Bake for approx. 2 hours, you may need to check and cover the top w/ foil if it is browning too much. Check every ½ hour.
Let cool in pan on wire rack.
To remove, you'll want to slice carefully around the sides and bottom of pan to remove. We like to leave ours face-up, but you could flip it over as well. Just DO NOT attempt to remove before the cake has fully cooled. If you do, you'll end up with what I like to call a "Jewish Apple Crumble Cake" aka, a cake-covered counter. And yes, I have done this. It literally caused my son to burst into tears because he LOVES this cake and thought we now would not be able to eat it. Thank heavens the counters were clean before this fiasco!
Oh, and do enjoy the cake!