Jewish Apple Cake

13
Rachael Laveck

By
@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 vote

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

How to Make Jewish Apple Cake

Step-by-Step

  1. Preheat oven to 350. Grease a tube pan well.
  2. 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).
  3. Mix the first 8 ingredients together. Blend until smooth.
  4. Pour half of the batter into the prepared pan.
  5. Top with half of the apple mixture.
  6. Pour the rest of batter.
  7. Then top it with the remaining apple mixture.
  8. Bake the cake for 90 minutes. Begin checking to see if it's baked at 1 hour 20 minutes.
  9. 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.
  10. Place cake on a wire rack to continue cooling.
  11. Let the cake cool completely on the inner tube before removing to a serving plate.

Printable Recipe Card

About Jewish Apple Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Jewish
Collection: A is for Apple




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