Recipe and photo courtesy of MaryAnn Dwyer (thebeachhousekitchen.com)

Jewish Apple Cake

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• Baking spray with flour
• 580 mL (2 1/3 cups) sugar, divided
• 10 mL (2 tsp) ground cinnamon
• 1.13 L (4½ cups) Gala apples, peeled, cored and cut into small chunks
• 680 mL (2¾ cups) all-purpose flour
• 15 mL (1 Tbsp) baking powder
• 5 mL (1 tsp) salt
• 250 mL (1 cup) vegetable oil
• 80 mL (1/3 cup) orange juice
• 10 mL (2 tsp) vanilla extract
• 4 large eggs

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Preheat oven to 180 C (350 F).

Generously apply baking spray to a 25-cm (10-inch) tube pan. Set aside.

In a large bowl, whisk 80 mL (1/3 cup) of the granulated sugar and the cinnamon. Add the apple chunks and toss until well coated. Set aside.

In another large bowl, whisk flour, baking powder and salt. Set aside.

In a medium bowl, whisk remaining sugar, vegetable oil, orange juice and vanilla. Blend wet ingredients into the flour mixture until just combined. Add the eggs, one at a time, mixing well after each addition.

Add ¼ of the batter to the prepared tube pan. Add 1/3 of the apple chunks. Repeat 2 times, ending with the last ¼ of the batter. Bake for 60 to 75 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Cool cake on a wire rack to room temperature, then remove from pan onto a serving plate.

Makes 16 servings.