Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | McIntosh apples; peeled and sliced, up to 6 |
| 2 teaspoons | Cinnamon |
| 5 tablespoons | Sugar |
| 1 \N | Lemon ; juice of |
| 3 cups | Flour |
| 2 cups | Sugar |
| 1 cup | Vegetable oil |
| 4 \N | Eggs beaten |
| ¼ cup | Orange juice |
| 3 teaspoons | Baking powder |
| 2½ teaspoon | Vanilla |
| 1 teaspoon | Salt |
| 1 cup | Chopped walnuts; (optional but I normally don't leave it out unless I have a guest with an allergy) |
A
B
Adapted from the Applewood Orchards Cookbook Combine above "A" ingredients and set aside.
In a large bowl combine "B".
Grease a bundt or cake pan ( ½ steam table foil works because it's deep).
Put ½ the batter in the pan; cover with apples and then remaining batter.
Bake 350 for 1 hour or until tester comes out clean. Note: when apples aren't in season or just for a change I've used prune plums, pears and even cherry pie filling.
Posted to JEWISH-FOOD digest by Lenorevp <Lenorevp@...> on Apr 30, 1998