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Jewish Apple Cake II

Jewish Apple Cake II

shirleyo

Yellow cake filled with apples and cinnamon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
  3. Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
  4. Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
  5. Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.
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Reviews

Erin
211
3/22/2005

This recipe is wonderful, however I did make a some changes based on reading others' reviews: 2 cups of sugar instead of 2 1/2, I used 5 apples instead of 3 (Granny Smith), I added 2 tablespoons of brown sugar, I used apple sauce instead of vegetable oil (I found Granny Smith apple sauce, so I used that), I kept the dry ingredients separate, and then added them to the wet ingredients, and finally I dusted with confectioners' sugar after the cake cooled. Also, I cut the apples first, and put them in a bowl of water with a few drops of lemon juice to keep them from turning brown while I'm making the batter.

lily
102
8/11/2006

I have been making this cake and variations of it for 25 years. As has been pointed out, it can take a lot of add ins. I always use four cups of apples and more cinnamon. Also, I bake it at 300 for 1 hour and 45 minutes and it is always perfect. If you want a real slice of heaven, substitute fresh peaches for your summer picnics - delicious. This is always the favorite when taken to any event. It is a heavy cake and gets better with each day - if you can keep it around.

JoniMcGovern
66
10/11/2003

I loved this recipe! My mother-in-law loved it so much she asked for the recipe. I made some changes though: substituted applesauce for the oil, mixed dry ingredients separately and added them to the wet, reduced amount of sugar to 1 1/2 cups to reduce sweetness added from applesauce, greased, sugared and floured pan, and finally, I dusted the cake with powdered sugar once cool. I promise, this cake is so moist and tasty.