Jewish Apple Cake

Fall is upon us, and what says fall more than apples? Maybe pumpkins, but this is a Jewish Apple Cake, not a pumpkin cake. This cake is delicious, moist, and airy, a true rarity for gluten free cakes.

Ingredients:

• 5-6 apples (I used Fuji and Pink Lady)

• 5 tablespoons of sugar

• 2 teaspoons of cinnamon

• 2 sticks of butter

• 2 ½  cups of sugar

• 4 eggs

• 3 cups of gluten free flour

• 3 teaspoons of baking powder

• 1 ½ teaspoons of baking soda

• 1 ½ teaspoons of salt

• Dash of cinnamon

• 16 ounces of sour cream

• 2 teaspoons of vanilla

• 3 tablespoons of orange juice

Steps:

• Peel and dice the apples

• Put the apples in water with lemon juice; set aside

• Mix 5 tablespoons and 2 teaspoons of cinnamon in a small bowl; set aside

• Preheat the oven to 350ºF

• Cream butter and sugar together, then add eggs one at a time

• In a separate bowl, mix together the flour, baking powder, baking soda, salt, and dash of cinnamon

• Add the flour mixture to the butter mixture, alternating with the sour cream, with the mixer on low until combined

• Add vanilla and orange juice and mix until combined

• Drain apples and mix cinnamon-sugar mixture until they are evenly coated

• Butter pan and cover it with flour

• Pour a layer of batter on the bottom, then put a layer of apples, another layer of batter, another layer of apples, and a final layer of batter

• Make sure there is some space and that you do not fill it all the way to the top. I learned the hard way that this cake does rise

• Bake for 1 hour-1.5 hours, or until cooked through