Jewish Apple Cake
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 eggs, separated 1 cup sugar juice of 1 lemon
1 cup flour 6 to 8 apples, peeled, cored, sliced, and put into a bowl of water with a spritz of lemon juice 2 to 3 tablespoons butter or margarine, melted
dash of nutmeg 1-1/2 to 2 teaspoons cinnamon mixed with 3 tablespoons sugar



1 Preheat oven to 350 F. Grease a 9-inch springform pan and dust with flour.
2 Beat egg yolks with 1 cup sugar until light in color and creamy. Add lemon juice and flour, beating well. Set aside.
3 Pour half the batter into the springform pan.
4 Drain apple slices and spread half of the slices evenly on top of batter in pan. Brush apple slices with half of the melted butter. Sprinkle nutmeg and half of cinnamon and sugar mixture over top.
5 Pour remaining batter on top of apple layer in pan and arrange remaining apple slices on top. Brush remaining butter on apple slices and sprinkle with remaining cinnamon and sugar mixture.
6 Bake for about 1 hour.

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