Jewish Apple Cake
Try this Jewish Apple Cake I recipe.
Try this Jewish Apple Cake I recipe.
- Carbohydrate 41.7090076577477 g
- Cholesterol 53.7604761892927 mg
- Fat 13.3302266816294 g
- Fiber 0.929930960550607 g
- Protein 4.75974190719754 g
- Saturated Fat 1.37330964384489 g
- Serving Size 1 1 Serving (91g)
- Sodium 373.22754802149 mg
- Sugar 40.7790766971971 g
- Trans Fat 0.450776619330262 g
- Calories 305 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.
As a housewife, I'm always looking for delicious and easy recipes to share with my family. This Jewish Apple Cake is one of my favorites because it's moist, flavorful, and perfect for any occasion. The best part is that it's incredibly easy to make, so even if you're not a seasoned baker, you can still impress your loved ones with this delightful treat.
The secret to this cake's moistness lies in the combination of vegetable oil and orange juice. The oil adds richness and tenderness, while the orange juice provides a subtle citrus flavor that perfectly complements the apples. The ground cinnamon and sugar mixture adds a touch of sweetness and spice, making each bite an explosion of flavors. Whether you're serving it for breakfast, dessert, or a special occasion, this Jewish Apple Cake is sure to be a hit with everyone who tries it.
