Mom's Jewish Apple Cake

Preheat oven to 325°F.

Grease and flour tube pan.

Peel, core, and cut apples into 12 thick slices each.

Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.

Add all ingredients to a mixing bowl (except apples and cinnamon sugar mixture) and mix together until the batter is smooth.

Spoon about half of the cake batter into the bottom of your greased and floured tube pan.

Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture.

Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.

Bake in the oven for 1-1/2 hours or until a skewer inserted into the cake comes out mostly clean (don’t overbake or it may become dry).

Let cool on the counter for about 15 minutes.

Then gently slide a butter knife around the sides to loosen the cake from the pan.

Prop it up on top of a large can (like a large can of whole tomatoes) and drop the sides off the pan.

Place it back on the countertop and run a knife between the cake bottom and the bottom of the pan.

Carefully but quickly invert the cake onto a plate (to remove it from the tube), then invert it again onto another plate, so it’s right-side up.

Store covered on the counter for several days.

Serve warm with a steaming mug of of coffee and enjoy.