Apple Cake

Food memories are lasting and when I was in college my mother sent the most delicious coffee cake, ravenously devoured in one night...it was that good.

I never found her recipe, but this cake, from The Kosher Gourmet Cookbook, 1974, is a homage to my mother's, can't-have-just-one-slice dessert. There is no heavy lifting involved, a mixer is not required, only some simple stirring.

APPLE CAKE

Serves twelve to fourteen

In 1 quart measuring cup combine:
3 cups apples, peeled, cored and diced (I like Honeycrisp, which are in season now)

5 T. sugar
5 t. cinnamon                                                      

                                                         

In a large mixing bowl, place:
3 cups flour
2 cups sugar
3 t. baking powder
1 t. salt

Make a well and add:
1 cup oil
4 eggs

1/4 cup orange juice
1 t. vanilla
                                                      

Mix well with large spoon. Grease and flour a 10-inch tube pan. Spoon half the batter

into pan. Spread apple mixture over batter. Use a slotted spoon so that the juices from the apples

remain in the measuring cup, otherwise your batter will have too much liquid to bake completely. Spread remaining batter over apples.

Place tube pan on cookie sheet on middle rack of oven and bake at 325 degrees for 1 hour and 15 minutes until done. (I use a long skewer to test for doneness). Cool completely before serving. Freezes well.