Jewish apple cake is a term well-known in Eastern Pennsylvania and into Maryland, but almost non-existent elsewhere. It is mostly gentiles who call it that. Jews are more likely to refer to it as, simply, apple cake. Its lack of milk, cream and butter does make it suitable at a kosher meal that is either meat or dairy. It is both a hearty dessert and an ideal coffee companion.
1 cup canola oil
1/2 cup orange juice
3 cups unsifted all-purpose flour
2-1/2 cups sugar
1 teaspoon baking powder
2-1/2 teaspoons vanilla
8 apples, peeled and cored, cut into slices
2 teaspoons cinnamon
Preheat oven to 350 degrees.
Beat eggs. Mix in oil and orange juice. Add flour, 2 cups of sugar, baking powder, and vanilla.
Mix apples with cinnamon and remaining 1/2 cup of sugar.
Pour half the batter into a greased bundt pan. Put apple mixture on top of batter and top that with the remaining batter.
Bake 1-1/2 hours