Apple Cake

This apple cake recipe is an old family recipe that is delicious and easy to make. In addition, it is also dairy-free. Old Jewish recipes tended to be so because it made them pareve (lacking in meat or dairy), and able to be eaten with any meal. My family has been making this as long as I can remember, and it is a surefire crowd-pleaser. For some variation, it can also be made with peaches or apricots.

Wet ingredients:
4 eggs
1/2 cup orange juice
1 teaspoon vanilla
3/4 cup coconut oil (originally canola oil)

Dry Ingredients:
3 cups of flour
1-1/2 cups sugar
3 teaspoons baking powder
1 pinch of salt

Topping:
6 large apples
1 to 1 sugar and cinnamon mixture

Mix together all of the wet ingredients.

Mix together the dry ingredients and then combine them with the wet ingredients to create the cake batter.

Peel and slice the apples.

Pour 3/4 of the batter into a large greased pan.

Arrange the apples atop the batter, and sprinkle cinnamon and sugar upon them.

Finally, spread the remaining cake batter over the top of the apples.

Bake the cake at 350 degrees for about 45 minutes. When you can stick a toothpick into it and it comes out dry, the cake is ready.

Take it out of the oven and let it cool down before serving.