This delightful apple nut cake is a twist on the classic Jewish Apple Cake, featuring a moist texture and a rich cinnamon flavor.
Preheat your oven to 350°F (175°C) and grease and flour a tube pan.
Greasing and flouring the pan ensures the cake releases easily after baking.
In a bowl, mix the apple slices with cinnamon and granulated sugar. Set aside to let the flavors meld.
Letting the apples sit with the sugar and cinnamon enhances their flavor.
In another bowl, combine the flour, baking powder, and salt.
Sifting the dry ingredients together ensures an even distribution.
In a large bowl, beat the eggs with the light brown sugar until fluffy. Add the vanilla extract, orange juice, and vegetable oil, mixing well.
Beating the eggs and sugar until fluffy helps create a light texture in the cake.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense cake.
Pour one-third of the batter into the prepared pan. Layer one-third of the apple mixture and nuts over the batter. Repeat the layers, ending with apples and nuts on top.
Layering the apples and nuts ensures even distribution throughout the cake.
Bake in the preheated oven for 75 minutes or until a tester comes out clean.
Check the cake for doneness by inserting a toothpick into the center.
Allow the cake to cool in the pan on a wire rack for 20 minutes, then remove from the pan and cool completely.
Cooling the cake in the pan helps it set and prevents it from breaking.
Slice and serve the cake, optionally garnished with a dusting of powdered sugar.
A sprinkle of powdered sugar adds a touch of elegance to the presentation.
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