Jewish Apple Cake

INGREDIENTS

6 apples, any selection, peeled, cored, and cut
¼ cup sugar
one tablespoon ground cinnamon
a pair of ¾ cups general-purpose flour
one teaspoon kosher salt
one tablespoon leavening
one cup oil
one cup sugar
one cup brownness sugar
four massive eggs
¼ cup fruit crush
one teaspoon seasoner
granulated sugar for dusting

PREPARATION

Heat kitchen appliance to 350°F. munificently coat a bundt pan with non-stick cookery spray. Set aside.
combine one tablespoon ground cinnamon and 1/4 cup sugar along in an exceedingly little bowl to mix. Toss apple chunks with sugar and cinnamon mix. Set aside.
Whisk flour, salt, and leavening along in an exceedingly massive bowl. Set aside.
in an exceedingly separate bowl, whisk oil, one cup sugar, one cup sugar, eggs, vanilla, and fruit crush till well blended . Pour wet ingredients into dry and stir till totally incorporated into a batter.
Pour half batter into bundt pan, high with half apple mixture. Pour second layer of batter over apples, then high with remaining apples.
cowl with aluminium foil and bake for forty five minutes. take away foil and bake for a further forty five minutes. Cake is prepared once a cake tester comes out clean from rock bottom and middle layer of cake.
dirt with granulated sugar before serving.