Jewish Apple Cake

This recipe is from a Costco magazine, of all places. It calls for a bundt pan, so plan to make half a recipe unless you are feeding a minyan or a sports team! (This recipe was likely shared ahead of Rosh Hashana, hence the word "Jewish" used in the recipe title.)

The full recipe makes 16 servings. To make half-amounts easier to calculate, weight measurements are included. Half amounts are in parentheses

1 cup sugar = 200g

1 cup flour = 120g

1 cup liquid = 237 ml

INGREDIENTS

2-1/3 cups sugar divided into 1/3 cup (33g for half) and 2 cups (200g for half)
2 tsp cinnamon (1 tsp)
4-1/2 cups Gala apples, peeled, cored, and diced (2-1/4 cups)
2-3/4 cups flour (330 g; 165 g for half recipe)
1 Tbl baking powder (1-1/2 tsp)
1 tsp salt (1/2 tsp)
1/3 cup orange juice (approx 80 ml; 40 ml for half recipe)
2 tsp vanilla (1 tsp)
4 large eggs (2 eggs)
baking spray with flour
Bundt pan, if using (maybe an 8x8 cake pan for half a recipe?)


PREPARATION

1. Oven to 350.

2. In a large bowl, whisk flour, baking powder, and salt; set aside.

3. In another large bowl, whisk together the cinnamon and the smaller portion of the sugar. Add the apple chunks and toss until well coated; set aside.

4. In a medium bowl, whisk remaining sugar, vegetable oil, orange juice, and vanilla.

5. Stir wet ingredients into the flour mixture until just combined.

6. Add the eggs one at a time, mixing well after each one.

7. Generously apply baking spray to the pan you are using and add 1/4 of the batter to the prepared pan.

8. Place 1/3 of the apple chunks on top of the layer of batter.

9. Repeat batter-apple layers two more times, ending with the last 1/4 of the batter.

10. Bake for 60-75 mins or until a toothpick comes out clean. Cool on a wire rack completely to room temp, then remove from pan.