jewish apple cake

★★★★★ 2
Babaspastries avatar
By Anita Schatz
from Kingsville, MD

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.

★★★★★ 2
serves 16-30
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For jewish apple cake

  • PEEL, CORE AND SLICE APPLES AND PUT ASIDE
  • 3-4 lg
    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

How To Make jewish apple cake

  • 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.
ADVERTISEMENT
ADVERTISEMENT