"Yellow cake filled with apples and cinnamon." — shirleyo
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2 1/2 cups
apples - peeled, cored and sliced
2 1/2 teaspoons
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.
It was okay. I added 2 extra granny smiths per reviews. I thought it was too heavy and not sweet enough for my taste.
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.
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.
This recipe is really good. I got rave reviews. I would give this five stars but I made some changes like others had suggested (from Erin on 3/22/05): I used 5 apples instead of 3, I used apple sauce instead of vegetable oil, I kept the dry ingredients separate, and then added them to the wet ingredients. Finally I put a glaze on top after the cake cooled. My husband is still raving!
I have made this cake dozens of times, and it has never failed yet.
I did make some personal adjustments. I bake it in a bundt pan and I always use at least 5 or 6 apples, my family loves more apples, and I adjust the cinnamon, family loves cinnamon, and suarg for the extra apples, and I add a least 1/2 cup or more of raisins to the apple mixtureand it doesn't affect the cooking time because the bundt takes a little longer anyway.
I also dust it with confectioner's sugar (caster sugar) through a sieve when it is cooked.
Good recipe, but needs tweaking, as other reviewers have stated. I substituted applesauce for all the oil, used 5 medium Granny Smith apples, used 1 cup whole wheat pastry flour in place of 1 cup all-purpose flour, cut back the sugar to 2 cups, added 1/2 cup each of raisins and chopped walnuts. Soaked the raisins in the egg/juice/vanilla mixture while I peeled and sliced the apples thinly, mixed the nuts with the dry ingredients, added the applesauce, then the other wet mixture to the dry, baked in 10" tube pan for 70 minutes.
This came out exactly as I was hoping! It had a beautiful texture and the taste was phenominal. My husband was pleased too, and he was expecting it to be bland. I did use brown sugar instead of white, I didn't have enough. I also upped the cinnamon and added fresh nutmeg and allspice. I just finished a piece with my coffee and it was heaven. The taste improves the next day. I don't know if I'll be able to tell how it tastes the third day- my husband will probably finish off the last half today!
* Percent Daily Values are based on a 2,000 calorie diet.
Jewish Apple Cake II
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 157
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