Apple Cake for Rosh Hashanah

This recipe comes courtesy of my good friend Nina Elmore and it is delicious whether you celebrate Rosh Hashanah or not. This is a large, moist and hearty coffee cake laced with cinnamon and layered with sliced apples. Often served at gathering during Rosh Hashanah. The cake is better the second day -- and freezes well.

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

1-1/2 cups plus 5 T granulated sugar (divided)

4 tsp cinnamon

3 cups all purpose flour

1 T baking powder

1/2 tsp salt

4 eggs

1/2 cup light brown sugar

½ cup vegetable oil

½ cup milk or orange juice

1-1/2 tsp vanilla

Preheat over to 350. Grease, sugar and flour 10-inch bundt or tube pan

Combine apples with 5 T granulated sugar and cinnamon and set aside

Combine flour, baking powder and salt in a bowl and set aside

Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla. Beat well. Gradually blend in flour mixture and mix until well blended. (about 1 minute)

Pour one third of batter into plan. top with half the apple slides draining off any liquid. Pour in half of the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.

Bake 55 - 60 minutes until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely. Serves 16. (really?)