Jewish Apple Cake

This week I wanted to make something with apples,

since they are about ready on our trees.

The heavy rains we have been having really knocked them

off the trees, so there isn't too many this year.

I saw a recipe for an apple cake

that you have to make a carmel sauce

for on the bottom.

You are suppose to put sugar and a little

water in a pan and let it cook for 25 minutes

without stirring.

It also doesn't tell you what temp to cook it at.

Needless to say after three tries I gave up.

The first time it burnt, then the sugar got hard as

a rock, and the last time I decided I was going to stir it

and see if that worked but my spoon melted in it.

So I decided to make something I know I can make:

Jewsih apple cake

Ingredients:

• 3 cups flour
• 1 tablespoon baking powder
• 2 cups plus 5 tablespoons sugar, divided
• 1 cup vegetable oil
• 4 eggs
• 1/3 cup orange juice
• 1/2 teaspoon salt
• 4 medium baking apples, peeled and thinly sliced
• 2 teaspoons ground cinnamon
• 2-1/2 teaspoons vanilla

Directions:

1. In a large mixing bowl, combine the flour, baking powder, 2 cups of sugar, oil, eggs, OJ, salt and vanilla. Beat until thoroughly combined.
2. Mix remaining sugar and cinnamon together.  You can either mix the apples in the cin/sugar mixture or sprinkle it on top off the apple in the pan. (I sprinkle it on top.)
3. Spray a 10 in tube pan. Then spread one-third of the batter in the tube pan.  Layer 1/2 of the apples.  Sprinkle some of the cin/sugar mixture.  Repeat layers. Spoon remaining batter over top.
4. Bake at 350 degrees for 1-1/2 hours.  It might not take quite that long.  If you wish you can dust the cake with 10x sugar after it cools. (I don't.)