Jewish Apple Cake
This recipe was submitted and adapted by CSA member, Elizabeth Patten.
1 ½ cups flour
2 tsp baking powder
¾ cup sugar
½ tsp salt
½ cups safflower, canola, or other veggie oil
1/3 cup orange juice or apple cider
2 tsp vanilla
4-5 small apples
chopped candied ginger pieces (optional)
½ cup nuts (optional)
For the cake batter, combine dry ingredients. Mix together wet ingredients. Add wet to dry and mix just until smooth.
For filling/topping: Blend to preferred consistency/sweetness.
Divide batter, and pour half into greased pan. Cover with a layer of filling. Cover with remaining batter and finish with layer of topping. Bake at 350 degrees for 1 ½ hours.
Other options: you can add plumped raisins, apricots,
or cranberries to topping, and use reserved water
(if you plump fruit) for batter.