Jewish Apple Cake

Name: Jewish Apple Cake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8-12
Cuisine: Jewish
Ingredients: 3 c all-purpose flour; 2 1/2 c sugar; 1 c oil; 4 large unbeaten eggs; 1/2 tsp salt; 1/3 c orange juice; 2 1/2 tsp vanilla; 3 tsp baking powder; 6 medium apples such as Fuji/red delicious; 2 tsp cinnamon; 5 Tbsp sugar

By Rachael Laveck
@RachaelLaveck

As it sits in the fridge, I find that it becomes better in time.

Blue Ribbon Recipe

Rachael's Jewish apple cake is easy to prepare but your guests will think you're a master baker. Layered with cinnamon apples, it's beautiful when sliced into and baked to perfection. Comforting and delicious, the inside is moist and the outside has a delightfully sugary crust. So good! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

8-12

Prep:

15 Min

Cook:

1 Hr 45 Min

Method:

Bake

Ingredients

3 c

all-purpose flour
2 1/2 c

sugar
1 c

oil
4 large

unbeaten eggs
1/2 tsp

salt
1/3 c

orange juice
2 1/2 tsp

vanilla
3 tsp

baking powder
6 medium

apples such as Fuji/red delicious
2 tsp

cinnamon
5 Tbsp

sugar
Add Ingredients to Grocery List

How to Make Jewish Apple Cake

Step-by-Step

Preheat oven to 350. Grease a tube pan well.
Mix the apples, cinnamon, and sugar in a small bowl and set aside (do this prior as it gives the apples time to absorb the flavoring).
Mix the first 8 ingredients together. Blend until smooth.
Pour half of the batter into the prepared pan.
Top with half of the apple mixture.
Pour the rest of batter.
Then top it with the remaining apple mixture.
Bake the cake for 90 minutes. Begin checking to see if it's baked at 1 hour 20 minutes.
Allow cake to cool 10 minutes before removing the outer tube. To remove cake from the pan, run a sharp knife around the outside edge of the tube pan.
Place cake on a wire rack to continue cooling.
Let the cake cool completely on the inner tube before removing to a serving plate.