Jewish Apple Cake I

Jewish Apple Cake I

150
JBS BOX 6

"A delicious cake filled and topped with apples and cinnamon."

Ingredients

{{adjustedServings}} servings 394 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
  2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
  3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
  4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
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Reviews

150
  1. 177 Ratings

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I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart);...

A lot of Jewish apple cakes come out dry but this cake is very moist and delicious. The only difference I made in the recipe was to follow my friends advice and mix the cinnamon/sugar with the ...

I have been making this recipe for MANY years. It is just about foolproof. Everyone loves it. I do a couple of things differently: I cut up the apples and sprinkle them with sugar and cinamm...