Follow the recipe exactly and adjust your oven if necessary. I don't know what happened with those who say their cakes came out dry and hard. I make this exact same recipe for my cafe and people rave over it - and keep coming back and ordering several at a time. In my oven at work - 77 minutes. At home, 60 minutes. Know your ovens, folks!

This was my first bundt cake and I must say I am quite pleased with it. The texture is awesome - crispy on the outside and moist and tender inside. I would not recommend making 1 1/2 times the batter as some have suggested. The volume of the cake is just right as is - it bakes into a perfect ring shape. I guess if you wanted more of a volcano shape, you could use more batter, although I'd be afraid it would overflow as it baked. My personal tweaks were as follows: I diced my apples (12 oz. - about 3 medium) and tossed them with 1 tablespoon cinnamon and 1/4 cup brown sugar instead of using the 2 tsp. cinnamon and 5 tsp. white sugar, then folded them into the batter. Having no orange juice, after wracking my brain I decided to use Triple Sec instead (1/2 cup), which seemed to do nicely. I also increased the vanilla to 1 tablespoon and added 1 tsp. nutmeg for extra flavor. Finally, I topped the cake with a simple caramel glaze (1/4 brown sugar + 1/4 cup butter + 1 tsp. milk), which was awesome. The only thing I'd do differently next time is increase the amount of apples (probably a full 16 oz.) and this cake would be truly perfect. BTW, mine baked in only 65 minutes, so keep a close eye on it.

Baked the Jewish Apple Cake last night, a slice of vanilla ice cream..yum! The whole house smelled like apples and cinnamon! For Apple Cake: Used 6 medium apples, 1/2 c for the 5 t sugar, OJ 1/2 cup, no salt. Baked it in a 9x13 glass pan, 50-60 minutes. I have had this recipe for ages, just a bit different than what is posted...still I am sure all variations are good! I also added chopped walnuts to the top! Put the batter in first, then apples, then sugar cinnamon mix, then the walnuts.

By the time the middle was cooked, the apples on top had burned. In addition, since the apples went in as 2 layers, it was really 'cakey' with some apples thrown in. I have made recipes where the apples were folded into the batter, not in a layer in the middle and a layer on top, so I think I will stick with that. That being said, the cake part was tasty.

Wow, this is a great recipe. On others advice we coated the apples in the cinnamon mixture and the cake turned out great. We served it warm with vanilla icecream and there was no leftovers which is a rarity at our house.

I did not care for this recipe. it was dry, the flavor of the cake was bland - not at ALL the jewish apple cake i was hoping for.

Followed the directions and baked for 70 minutes and used 3 large Granny Smiths.. This cake was DRY and had no apple taste. I cannot give it as a gift. I am starting over.

I substitute apple sauce for half the oil, mix the cinnamon/sugar with the apples and add a splash of brandy to the apples. I also mix the apples into the batter before pouring into the pan for more even consistency. Have also used apple juice when there was no OJ in the frige. Caramel Frosting 4 recipe from this site is really wonderful on top of this cake. Sprinkle with flaked sea salt.

I made this for a Holiday Luncheon. It was a HUGE success. However, I did tweak it a bit. Instead of using 3 cups all purpose flour, I used 1.5 cups of all purpose flour and 1.5 cup of whole wheat flour. I also used 1 cup sugar and 1 cup of Splenda. I combined the cinnamon with 5 tbsp (yes Tablespoons) of Splenda Brown sugar blend and mixed it thru the sliced apples (I used 5 apples), setting them aside while I mixed the rest of the ingredients.

This is my absolute favorite cake. I always have to add more time. Usually 15-20 minutes.