Whole Grain Jewish Apple Cake (Pareve) Recipe
A low-fat, reduced-sugar Jewish apple cake, made with white whole-wheat flour, offers a healthy take on the classic dessert.
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Instructions
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Preheat the oven to 3500F (or 3250F for dark or nonstick pans) and grease a tube pan with a removable bottom.
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Toss apple slices with cinnamon and sugar in a large bowl; set aside.
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In a separate large bowl, whisk together flour, sugar, baking powder, and salt.
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Add oil, eggs, orange juice, and vanilla to the dry ingredients, stirring until a smooth, thick batter forms.
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Pour one-third of the batter into the prepared pan, spreading it to cover the bottom.
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Layer one-third of the seasoned apple slices over the batter, avoiding the pan sides. Repeat these batter and apple layers two more times, ending with apples on top. Drizzle any remaining cinnamon sugar syrup over the cake.
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Place a cookie sheet or foil on the bottom oven rack. Bake the cake on the center rack for 80 to 90 minutes, or until a tester comes out clean and the top is golden.
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Cool the cake completely in the pan on a wire rack.
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Run a knife around the pan edge and remove the outer pan. Loosen the cake from the pan bottom with a knife.
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Invert the cake onto a plate, then place another plate face down on the cake's bottom and flip it right-side up for serving.