Jewish Apple Cake

• 3 cups, divided - sugar
• 1 cup - oil
• 4 - unbeaten eggs
• 7 tbsp - orange juice
• 2.5 tsp - vanilla extract
• 3 cups - flour
• 3 tsp - baking powder
• 1 tsp - salt
• 4 tsp, divided - cinnamon
• 4 to 6- large apples (sliced)

1. Preheat oven to 350F
2. Make batter:
3. Cream 2.5 cups sugar and oil.
4. Add eggs, beating in one at a time.
5. Mix in orange juice and vanilla
6. Add flour, baking powder, salt, and 2 tsp cinnamon, mix together then set aside.
7. Apple mixture:
8. Mix together apples, 2 tsp cinnamon, and 1/4 cup sugar. To keep apples from sinting to bottom add 1 tbsp of flour to apple mixture
9. In a greased and floured tube pan place a layer of batter then a layer of apples. Repeat 2 times ending with apples on top.
10. Bake 1.5 hours. Insert skewer to test if cake is done cooking. Let cool in pan for 10 minutes before removing from pan.

sugar, oil, eggs, orange juice, vanilla, flour, baking powder, salt, cinnamon, apples

Taken from www.epicurious.com/recipes/member/views/jewish-apple-cake-51276991 (may not work)