Jewish Apple Cake
Jewish Apple Cake is a popular dessert with a wonderful balance of sweet and tart flavors. This moist and flavorful cake is perfect for any occasion.
Jewish Apple Cake is a popular dessert with a wonderful balance of sweet and tart flavors. This moist and flavorful cake is perfect for any occasion.
- Carbohydrate 582.570907208468 g
- Cholesterol 8.1666666500978 mg
- Fat 169.128773542811 g
- Fiber 13.0190334477085 g
- Protein 44.4955867007655 g
- Saturated Fat 13.7720950138284 g
- Serving Size 1 1 recipe (1101g)
- Sodium 4978.78567230086 mg
- Sugar 569.551873760759 g
- Trans Fat 3.37695267062367 g
- Calories 4014 calories
Step-by-step
- 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.
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
My grandma's Jewish Apple Cake is a family favorite. It's a moist and flavorful cake with a wonderful balance of sweet and tart flavors. The cake is perfect for any occasion, but I especially love it in the fall when apples are in season.
The cake is easy to make, and it always turns out perfectly. I usually double the recipe so that I have plenty to share with friends and family. The cake is also great for freezing, so I often make a double batch and freeze half for later.
