Love, love, love this recipe. Great flavor, perfect texture and baked up nice and high. I have made many Jewish Apple cakes and this one, by far, has been the best. I used a variety of apples, the juice of an orange and home made vanilla extract. I omitted the salt and used sodium free baking powder. I also used Egg Beaters in place of the whole eggs. The base of this recipe is so good that I plan on trying it with lemon and blueberries then maybe almond and fresh cherries.... this recipe is definitely a keeper! **UPDATE**
5 large Rome Beauty apples, peeled, cored, and chopped
3 cups all-purpose flour (used 1 cup whole wheat, 1 cup oatmeal and 1 cup almond flours)
1 teaspoon salt (Skipped)
1 tablespoon baking powder (used sodium free and added sodium free baking soda)
4 eggs (used egg whites)
2 cups white sugar (still working on a good sub for this)
1 cup vegetable oil (used Fat free mayo 3/4 cup and 1/4 cup oil but will use all mayo next cake)
1/4 cup orange juice (fresh squeezed orange)
1 tablespoon vanilla extract
I added and inulin fiber powder and chia bran fiber I am loving this cake and how versatile it is.
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Love, love, love this recipe. Great flavor, perfect texture and baked up nice and high. I...