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ISRAELI APPLE CAKE

- from Cupcake recipe
4 eggs
2 c. granulated sugar
1 c. cooking oil
1/4 c. fresh orange juice
3 tsp. vanilla
3 c. all-purpose flour
3 tsp. vanilla
1/4 tsp. salt
1 c. walnuts, chopped
2 c. cooking apples, peeled and
thinly sliced
1 1/2 tsp. powdered cinnamon
3 tsp. granulated sugar
Powdered sugar for dusting
In a medium bowl, beat the eggs, 2 cups of sugar, oil, juice, and vanilla with
an electric mixer on high speed for 10 minutes. Sift together the flour, baking
powder, and salt, then blend it, a little at a time, into the egg mixture and
then stir in the walnuts. Preheat oven to 350 degrees. Grease a bundt pan and
pour in about a third of the batter. Layer the top with half of the apples;
sprinkle the top with 1 teaspoon of the remaining sugar and 1/2 teaspoon of the
cinnamon. Pour another third of the batter on top and cover with the remaining
apples; sprinkle the top with the rest of the sugar and cinnamon. Cover with
the remaining third of the batter. Bake until done (75 to 85 minutes). Remove
from oven and immediately dust with powdered sugar. Makes about 16 servings.
(Invert on serving plate before dusting with powdered sugar.)
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