How to Make Jewish Apple Cake II - A Step-by-Step Guide

When it comes to comfort food, few things can rival the smell of a freshly baked apple cake wafting through the kitchen. And when it comes to apple cake, Jewish Apple Cake is one of the best. This iconic dessert has been a staple in Jewish homes for generations, and for good reason - it's absolutely delicious.

There are many variations of Jewish Apple Cake, but this recipe for Jewish Apple Cake II is a particularly beloved one. It's a moist, tender cake filled with chunks of sweet, ju...

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Ingredients

  • 3 cups all-purpose flour
  • 4 eggs
  • 2 ½ cups white sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 apples - peeled, cored and sliced
  • 1 cup vegetable oil
  • ½ cup orange juice
  • 2 ½ teaspoons vanilla extract
  • 5 tablespoons white sugar
  • 2 teaspoons ground cinnamon

Information

  • Servings: 14
  • Yield: 1 10-inch tube pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  • Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
  • 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.
  • 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.
  • Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.
  • Nutrition

    435 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 53mg
    • Sodium: 209mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 2g
    • Total Sugars: 44g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 101mg