Jewish Apple Cake

3 C SR flour

2 C sugar

1 C vegetable oil

4 eggs, beaten

3 T orange juice

2 T vanilla

3 medium peeled and thinly sliced apples

5 T sugar mixed with 5 t cinnamon and ½ C chopped walnuts

Preheat oven to 180 C.  Line and grease a springform pan.

Combine flour and sugar. Pour in oil, eggs, orange juice, and vanilla. Beat with a wooden spoon until well blended, to yield a very thick batter.

Combine the apples and sugar-cinnamon mixture just before preparing layers. (if allowed to stand, the mixture becomes too wet).

Spoon a third of the batter into a well-greased tube pan. Add half the apples, but do not allow them to touch the sides.

Layer another third of the batter on top of the apples, add another layer of apples, and finish with remaining batter.

Bake for 45 minutes, then check to make sure cake isn’t getting too brown. If it is, cover with tin foil. Bake for another 30 minutes. Wait about an hour before removing cake.

Serve hot or cold. Delicious!

Based on a recipe I found here.