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Jewish Apple Cake from Bubba's Recipe Box

Jewish Apple Cake from Bubba's Recipe Box

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    3 h
Janyce

Janyce

There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 83.1g
  • 27%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
124

Jillian

11/30/2010

Wow - this is one awesome Jewish Apple Cake! And it's definitely a crowd pleaser as the submitter states. It sweet, moist, rises beautifully and is absolutely delicious. I didn't have Rome Beauty apples, so I used a combination of apples that I had on hand. Other than that, I would change a thing with this recipe. Apparently since this recipe has been handed down and made for over 37 years - if it ain't broke, don't fix it! All I had to do with this after it cooled, was to dust it with a little confectioners' sugar as if this beautiful cake needed anything else. Thanks Janyce for a wonderful recipe that I hope many more people try, they'll be glad they did!

Janyce
34

Janyce

11/16/2009

If you want the cake a little more moist, decrease flour by 1/4 cup.

LMYORK
31

LMYORK

5/3/2010

Heavenly! To make it healthy version: replace 1 c oil with 1 c unsweetened applesauce; use 1 c egg beaters instead of 4 whole eggs; reduce white sugar by 1/2 c. For flavor, try replacing the 3/4 c white sugar with brown sugar to mix with the cinnamon and up the cinnamon to 4 tsp - also sprinkle some raisins or dates or dried cranberries for variety. Whole house smelled wonderful. I think with the healthy changes, this would make a nice breakfast addition.

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