Jewish Apple Cake and Dried Apples

My Youngest's birthday was not too long ago, and she specifically requested apple cake. I had made one once before, but the recipe was lost, as was everything else, when my old laptop died. I tried to find something that seemed vaguely familiar, but to no avail. I consulted my Twitter friends, and Wandering Chopsticks very emphatically encouraged me to make a Jewish Apple Cake. She's never steered me wrong before, so that's what I did.
















I apologize for the terrible picture, but I was fighting off vultures with one hand and holding the camera with the other.

The outside layer got nicely caramelized, while the inside was dense and moist. The layer of apples that was on the top while baking, flipped to the bottom when removed from the tin, was slightly crispy and utterly delicious.

And yes, use the cup of veggie oil. Don't substitute with applesauce. I was tempted, but in the end said what the hell, you only turn 14 once. It was decadently delicious.

Youngest said "OMG you have to make this every day", and Hubby said "This is the best apple cake I've ever had". Ringing endorsements, if you ask me.
















And with the extra apple I had purchased, I made dehydrated apple crunchies. Slice 'em thin (more than 1/8", less than 1/4"), sprinkle with cinnamon and sugar, and bake in a single layer at really low heat (180-200), until they're only barely flexible. Remove them (carefully, they stick) from the baking sheet, and let dry. They'll lose their last bit of softness as they cool, and turn into the "apple chips" you can buy for $2 a bag at the store.