"Jewish" Apple Cake

“Jewish” Apple Cake
From The New Jewish Holiday Cookbook

Prep time: 20 minutes
Bake time: 60-80 minutes

Serves 10 -12

Ingredients:
4 medium apples (the book calls for Golden Delicious, but I used Paula Red or MacIntosh, not sure which, but I like my apples tart), peeled, cored and cut into ½” chunks (next time, I’d chop the apples finer)
4 large eggs
1 cup sugar
1 cup brown sugar, packed
1 cup canola oil
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
2 cups all purpose flour
1 cup whole wheat flour
2 tsp baking soda
1 cup coarsely chopped walnuts or pecans (optional)

Directions:
1. Preheat the oven to 350°F/180°C

2. Grease a 12 cup bundt pan ((I used a spring –form tube pan)

3. Put the eggs, sugars and oil in a large mixing bowl and beat with an electric mixer until light in color (about 5 minutes or so). Blend in the vanilla, cinnamon and nutmeg and then mix in the flours and baking soda just until combined. The batter will be very thick.

4. Stir in the apples and nuts by hand. It will seem as if there isn’t enough batter, but you’ll be amazed at how high it will get during the baking – that’s the baking soda at work.

5. Pour the batter into the prepared pan and bake for 60-80 minutes (until a toothpick poked into the center comes out dry.

6. Cool the cake in the pan on a wire rack for at least 15 minutes before removing from the pan (I made the cake the day before but left it in the pan until just before my guests arrived.)

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