Jewish Apple Cake

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photo by Demandy photo by Demandy
photo by Demandy
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
  • Layer the batter and apples in a greased tube pan.
  • **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
  • Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.

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Reviews

  1. I have been making this cake for years with some slight differences... only 2 cups of sugar in the cake, pineapple juice instead of orange juice and granny smith apples. It's always a hit!
     
  2. Amazing recipe that is a hit wherever it does. I'm allergic to dairy so I have to thank you for this dairy free cake recipe that I can bring to dinners and everyone is happy. The taste and texture is incredible. The only problem I have with this cake is I cannot stop eating it. :-)
     
  3. This cake is AMAZING. I made it for Rosh Hashanah, and I'm making it again for Yom Kippur. This is definitely going to be my "go to" cake. I used Honey crisp apples, just because that's what I had on hand, and it was wonderful. Definitely a keeper!
     
  4. I used a third less sugar, half the oil, added some overripe pears I had lying around, and used Apple cider instead of orange juice cause that's what I had. Also baked for about an hour. It came out Moist, delicious and still plenty sweet!
     
  5. Yummy!! It was really really delicious. Apple is very moistened and cake is very soft. I will definitely be making them again. Thank you so much!!!
     
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