Small Jewish Apple Cake -Loaf Pan Size

One of the things I hope to focus on this year is loaf cakes, I like the idea of scaling back and making snacks that won't tempt me all week. This Small Jewish Apple Cake was a great place to start! Orange juice, apples and cinnamon make a very flavorful cake that's perfect with a cup of coffee or tea.

Instead of using all of the cinnamon/sugar mixture I cut back on the sugar a bit and gave the top of the apples an extra sprinkling of cinnamon.
One day I'd like to try subbing apple sauce for the oil and see how that turns out.

As for the storm, it was a doozie! Very windy and it didn't stop snowing all day, this pic was around 10AM Saturday.

I woke up this morning to a little fort Mother Nature made...

This is a 3' wall of snow that the wind created around the front of my house!

Now for the clean-up... Glad I have some cake to give me strength:@)

Small Jewish Apple Loaf Cake
3 Tblsp sugar-can easily cut back on the sugar
1 tsp cinnamon
1 C A/P flour
1/2 C sugar
1 tsp baking powder
1/4 tsp salt
1/4 C orange juice
1/4 C vegetable oil
1 egg
1 large apple, peeled, cored and diced

1. Mix 3 Tblsp sugar and cinnamon in small bowl and set aside.
2. Add dry ingredients to bowl, add OJ, oil and egg. Mix well (I used a whisk).
3. Pour 1/3 batter into a well greased 8x4.5 bread pan (I used Bakers Joy). Add half of the apples, sprinkle with half of the cinnamon/sugar mixture. Add 1/3 batter, top with the rest of the apples and cinnamon/sugar. Top with the remaining batter, it's ok if it doesn't completely cover all the apples.
4. Bake at 375 for 30-40 minutes or until golden brown and a toothpick comes out clean.
5. Cool for 5-10 minutes in pan and then turn out onto a rack to cool completely.

Eat well and have a happy day:@)