Sheilah Kaufman: Hi, I am Sheilah Kaufman. We are here today to do recipes for Rosh Hashanah, the Jewish New Years and Yom Kippur, the Day of Atonement. All of the recipes we are going to do can be made ahead or frozen and now we are going to make my famous Jewish Apple Cake.

You need 4-6 firm apples peeled and sliced. Two teaspoons of cinnamon. Two and a quarter cups of sugar divided, three cups of flour, a tablespoon of baking powder, a cup of canola oil, four large eggs, a third cup of orange juice, a half a teaspoon of salt and two and a half teaspoons of vanilla.

Now I have preheated the oven to 350 and I have peeled, cored and sliced, a corer is a great thing to have, about six apples. I have lightly spread canola oil on a ten inch tube pan, although you could use a Bundt pan and it's set to grease and flour, so we have to put a little bit of flour and then holding the bottom you kind of want to shake and turn the pan to get the flour on the bottom and on the sides.

We are going to take our peeled, cored and sliced apples and we are going to put them in a big bowl with cinnamon and sugar. Now they have been mixed together and we are going to toss it to make sure that all of the apples get a little bit of the cinnamon-sugar mixture.

You can use any kind of apples, but I prefer Granny Smith, Macintosh, sometimes I will mix the red delicious. Okay we are getting ready to make the batter for the cake. So into the mixture goes the rest of the sugar that we didn't mix with the cinnamon and eggs. Again, large eggs, we are going to start mixing these together and then we are going to add the rest of the ingredients.

We are going to add the oil, canola oil, add it slowly, just don't dump everything in it at once. Let it beat up for few seconds and now we are going to add the flour. Once we put the flour in, I tend to like to turn the beater to the lowest possible speed. So I am going to put all the flour, the baking powder and the salt. You always want to remember to stop and go around the sides with your spatula to get everything down under the beater. So let's stop because it's beginning to get incorporated.

Wipe down the sides and let this run, then we are going to add the last ingredient. This is going to be a thick batter. Now we are going to put in orange juice, fresh squeezed. We are going to wait till the orange juice, the liquid gets incorporated into the batter and add the vanilla and then we are done.

Now we are going to put together the batter and the apples in alternating layers and bake it.