Happy Hanukkah!

To round up Hanukkah, I wanted to show you this recipe for a "Jewish" apple cake that my mom made for Rosh Hashanah this year and then I brought into work for a breakfast birthday celebration later! Of course, I used some of the apples that we handpicked!

This is hands-down the moistest cake I've ever eaten - and its delicious! The original recipe calls for slicing the apples, but the cake falls apart when you try to cut into it! Here, I've diced the apples to allow for smoother cutting (and less mess!).

Happy Hanukkah & enjoy!

Apple Cake (from relishmag.com)

6 cups peeled and sliced (or diced) Granny Smith apples (about 3 large)

1 1/2 cups plus 5 tbs granulated sugar

4 tsps cinnamon

3 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

4 eggs

1/2 cup light brown sugar

1 cup vegetable oil

1/2 cup orange juice

2 1/2 tsps vanilla extract

Preheat 350F. Grease and flour a 10-inch Bundt pan.

Combine apple slices with 5 tbs sugar and 4 tsps cinnamon, set aside.

Beat eggs with remaining sugar and brown sugar. Add vegetable oil, orange juice and vanilla, beat well. Gradually blend in all dry ingredients.

Pour 1/3 batter into the pan, top with half the apples. Pour in about half of the remaining batter, top with the rest of the apples. Pour the remaining batter on top of the apples, making sure to cover all the apples.

Bake 55 -60 minutes until golden brown. Cool 10 minutes in pan, turn out of pan and let cool on a wire rack.

Nutritional Information - 1 serving (1/16 of cake): 320 calories, 15g fat, 47 g carbs, 2 g fiber, 190mg sodium.