Jewish Apple Cake

Ingredients

  • 6 apples, any variety, peeled, cored, and chopped
  • ¼ cup sugar
  • 1 tablespoon ground cinnamon
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting 

Instructions


  • Heat kitchen appliance to 350°F. munificently coat a bundt pan with non-stick change of state spray. Set aside.
  • combine one tablespoon ground cinnamon and 1/4 cup sugar along in an exceedingly tiny bowl to mix. Toss apple chunks with sugar and cinnamon mix. Set aside.
  • Whisk flour, salt, and leavening along in an exceedingly giant bowl. Set aside.
  • in an exceedingly separate bowl, whisk oil, one cup sugar, one cup refined sugar, eggs, vanilla, and fruit crush till well alloyed. Pour wet ingredients into dry and stir till totally incorporated into a batter.
  • Pour half batter into bundt pan, high with half apple mixture. Pour second layer of batter over apples, then high with remaining apples.
  • cowl with tin foil and bake for forty five minutes. take away foil and bake for a further forty five minutes. Cake is prepared once a cake tester comes out clean from the lowest and middle layer of cake.
  • mud with granulated sugar before serving.



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