Jewish Apple Cake

Anita Schatz

By
@Babaspastries

This cake is moist, but let it sit, covered for a couple of days before serving and it will get moister as the flavors meld even better. It keeps very well for a week in the fridge and for weeks in the freezer, making sure to wrap tightly in heavy duty foil. To defrost, unwrap and leave to room temperature. Sprinkle powdered sugar on top if you like.

I slice it and freeze individual slices for lunches or a quick snack.


Featured Pinch Tips Video

Comments:

Serves:

16-30

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

PEEL, CORE AND SLICE APPLES AND PUT ASIDE

3-4 large
apples, sliced little less than 1/4 inch thick

MIX TOGETHER AND PUT ASIDE

6 Tbsp
sugar
2 tsp
cinnamon

COMBINE DRY INGREDIENTS IN MIXING BOWL & SET ASIDE

3 c
flour
2 c
sugar
3 tsp
baking powder
1 tsp
salt

FIRST COMBINE THESE INGREDIENTS AND MIX ONLY UNTIL SMOOTH. DO NOT OVER MIX.

4 lg eggs
room temperature
1 c
vegetable oil
1/2 c
orange or pineapple juice
2 1/2 tsp
vanilla extract

Directions Step-By-Step

1
Prehead oven to 350 degrees farenheit.
2
Grease and flour 10" or 12" tube pan. 10" gives you a taller cake and less slices.
3
Follow instructions under Ingredients , putting moist ingredients in mixing bowl first adding the dry next. and put 1/2 the batter in pan, then put enough apples on top to fill top of batter, then sprinkle 1/2 the cinnamon, sugar mixture on top. Repeat this for rest of batter, finishing with rest of apples and cinnamon, sugar mixture on top.
4
Bake for 1 hour 15 minutes or 1 hour 30 mins., testing with knife until it comes clean.
5
Best if made a day ahead, covered, right after it cools completely. It will make the cake so moist and flavorful as the apple flavors and cinnamon mix with the cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Eastern European
Other Tag: Heirloom