Yid.Dish: Apple Coffee Cake
6 apples, pared, cored and sliced (3 cups)
5 Tbs plus 2 cups sugar
5 tsp. cinnamon
3 cups flour
3 tsp. baking powder
1 Tbs. salt
1 cup salad oil
4 eggs
¼ cup orange juice
1 Tbs. vanilla
1) Preheat oven to 375 degrees.
2) Combine the apples, 5 Tbs. sugar and cinnamon and set aside.
3) Sift the flour, remaining sugar, baking powder and salt into a bowl. Make a well in the center and pour in the oil, eggs, orange juice and vanilla.
4) Beat with a wooden spoon until well blended.
5) Spoon one-third of the batter into a greased 9-inch or 10-inch angel food pan. Make a ring of half of the apple mixture drained of excess moisture on top, taking care not to have the apple mixture touching the side of the pan.
6) Spoon another third of the batter over, make a ring of remaining apples and top with remaining batter. Bake one and a quarter hours or until done. Cover top with aluminum foil if it begins to overbrown.
7) Allow to cool to lukewarm in pan before turning out onto a serving plate. This cake can also be made with fresh peaches.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
