Jewish Apple Cake Recipe
This is my mother’s Jewish apple cake recipe, translated out of a cookbook in Hebrew (and altered to suit our taste, as all recipes are in my family). It's not overwhelmingly sweet, and the walnuts and the sugary crust that forms on the top (which becomes the bottom when it's flipped over at the end) give it a nice crunch. Plus, it has apples, so you can pretend it's healthy!
4 Granny Smith apples
1 1/2 cups sugar
2 cups flour
1 teaspoon baking powder
walnuts (to taste)
Preheat oven to 350 degrees.
Grease bundt cake pan with butter.
Peel and thinly slice apples into bite-sized pieces.
Beat together eggs and sugar. Slowly mix in flour.
Put a small amount of batter into the pan, then add the apples. Cover with a few spoons of sugar, some cinnamon and crumbled walnuts. Pour the remaining batter on top.
Bake 45-50 minutes or until cake is browned on top and a knife inserted into it comes out clean. Remove from pan (flip upside down onto a plate) to cool.