Jewish Apple Cake
By
Rachael Laveck
@RachaelLaveck
12
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!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
8-12
Prep:
15 Min
Cook:
1 Hr 45 Min
Method:
Bake
Ingredients
-
3 call-purpose flour
-
2 1/2 csugar
-
1 coil
-
4 largeunbeaten eggs
-
1/2 tspsalt
-
1/3 corange juice
-
2 1/2 tspvanilla
-
3 tspbaking powder
-
6 mediumapples such as Fuji/red delicious
-
2 tspcinnamon
-
5 Tbspsugar
How to Make Jewish Apple Cake
- 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.
