oven to 350°. Grease and flour a 9-inch
spring form pan.
Mix the flour, wheat germ, salt, and baking
powder in a bowl and set aside.
Peel, core, and slice the apples into
eighths and place in another bowl.
Sprinkle with lemon juice.
In a third bowl, beat the eggs until foamy.
Add the vegetable oil and 1
3/4 cups of the sugar; beat well. Stir in
To the egg mixture; alternately add the dry
ingredients and the orange
juice. Pour half the batter into the
prepared pan. Cover with half the
In a small bowl, mix the remaining 1/4 cup
sugar with the cinnamon and
sprinkle half over the apples. Cover with
the remaining batter. (use
more cinnamon according to some)
Starting at the outside of the pan, neatly
place the remaining apple
slices in overlapping concentric circles.
Sprinkle with the remaining
cinnamon sugar mixture.
Put some aluminum foil on the bottom of the
oven in case the batter
leaks. Bake the cake on the middle rack for
1 1/4 hours, or until a
toothpick inserted in the center comes out
clean. Cool on a rack before
you carefully remove the cake from the pan.
The Jewish Holiday Baker, by