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Jewish Apple Cake
Using melted and cooled butter-flavored Crisco instead of plain oil gives the cake a slight buttery undertone, making it a great addition to an already delicious cake.
Ingredients
4 eggs2 cups sugar
1 cup butter-flavored Crisco, melted and cooled
1 tsp vanilla
2 cups flour
4 tsp baking powder
½ tsp salt
4 cups grated apples
4 tsp cinnamon
4 Tbsp brown sugar
Powdered sugar
Instructions
Preheat oven to 350 degrees.Grease and flour a bundt pan. Set aside.
Beat eggs until yellow.
Add sugar, butter-flavored Crisco and vanilla. Mix until well creamed.
Next, add flour, baking powder, and salt. Mix until well combined.
Then, stir in grated apples until blended throughout.
In a small bowl, combine cinnamon and brown sugar. Set aside.
Next, pour half of the batter into the bundt pan.
Then, sprinkle half of the cinnamon mixture over batter.
Run a knife or spoon through the cinnamon mixture and batter to create swirls.
Repeat with remaining batter and cinnamon mixture, making sure to only fill bundt pan ⅔ full.
Bake at 350 degrees for 50-60 minutes. 55 minutes in my oven is just right.
Cake is done when a toothpick comes out clean when inserted in the center of the cake.
Remove from oven and cool cake completely.
Run knife along sides of pan and turn out onto a large round plate or cake stand.
Dust with powdered sugar.
Enjoy!