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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jewish Apple Cake Recipe

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This recipe for Jewish Apple Cake, by , is from HANDMADE BY SENTARA MEDICAL GROUP, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Kennedy, Practice Manager at Sentara Family Medicine 1080


4 medium apples, sliced
c. orange juice
4 eggs
tsp salt
2 c. sugar
1 tsp. vanilla
1 c. oil
4 tsp. sugar
3 c. sifted flour
4 tsp cinnamon (or more to taste)
3 tsp. baking powder

Mix sugar and cinnamon. Grease and flour a 9-inch tube or bundt pan. Beat eggs, slowly beat in the sugar and oil. Resift flour with baking powder and salt. Add flour mixture to egg mixture in small amounts, alternating with orange juice and vanilla. Pour 1/4 batter into pan and arrange 1/3 apples on top. Top with 1/3 cinnamon mixture. Repeat three layers ending with batter. Bake for 10 to 15 minutes for tube pan or 30 to 40 minutes for bundt pan (or until toothpick inserted comes out clean). Cool and top with powdered sugar or glaze.




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