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Jewish Apple Cake is a dairy free cake that uses oil and orange juice, giving it great flavor and texture. This is often called simply “Apple Cake”. There are mixed reviews as to where this cake actually came from and if it is actually Jewish. You can find “German Apple Cake” and “Pennsylvania Apple Cake” and they are virtually the same recipe.
Preheat oven to 350 degrees Fahrenheit. Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker’s Joy spray). Combine the cinnamon and sugars together in a medium bowl. Add the apples and toss to coat. In a large bowl, combine the sugar, oil, eggs and vanilla.
Let the cake cool in the pan on a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it. Most cakes are best unmolded from their pan while they are still warm, otherwise, they may stick to the pan. What type of pan should I use to make a Jewish Apple Cake?
In a small bowl, combine the flour, salt, and baking powder. Whisk to combine. Add the flour to the egg mixture alternately with the orange juice, mixing well between each addition and scraping the sides of the bowl as needed. Pour 1/2 of the batter into the prepared pan.
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