Reviewed: May 5, 2012

I always double this recipe, and always use 4 apples per cake. This cake freezes well.

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Reviewed: Feb. 24, 2012

This cake was melt in your mouth moist and delicious. Best apple cake recipe on the site. Try it... you won't be disappointed, I promise! Thanks so much, shirleyo!

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~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Pasadena, California, USA

Reviewed: Nov. 23, 2011

I made this for the first time after picking 25 pounds of apples. I increased the apples to 5, used a combination of Fiji and Braeburn and used apple cider instead of orange juice. It was wonderful. I gave some to my son's in-laws and they have been asking for more ever since. It was flavorful, moist and delicious.

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STORMCLOUD319

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Oct. 1, 2011

wonderful receipe! I used 4 small loaf pans and it took less than 30 min of baking. I used 6 apples. lots of cinimmon and sugar like others recommended, and substituted lemon juice instead of the orange juice. it tasted like an apple pie filling and was great even a few days later.

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YSTRAUSZ

Cooking Level: Expert

Reviewed: May 23, 2011

Just finished having a slice while still warm from the oven. This cake is delicious, nice and moist. The changes I made were to use half brown sugar and half white, for a total of two cups. Also used half cup applesauce and half cup oil. I added allspice, nutmeg and clove since I like it a bit more spicy. I used about two ups diced various apples that I can on hand and did not layer. Just mixed all the wet ingredients into the dry ones and added the diced apples in the end. Baked for 50 minutes in a 9X13 tray. Will definitely make this one again, with less sugar next time and will try it with diced peaches when they come into season.

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Arlene

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Feb. 12, 2011

This is a great recipe! I make it for my mother, she absolutely loves it, and anybody that tries it is sure to compliment me on how good it is. I only do a couple of things differently, mostly because I had to- we don't have a tube pan, so I use a bundt pan instead and I alternate the layers of batter and apples so that the apples are all on the inside. It makes for a very moist and delicious cake!

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chickadeet

Cooking Level: Intermediate

Reviewed: Nov. 8, 2010

perfect the way it is

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sweets

Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

Reviewed: Oct. 24, 2010

Great recipe for a great cake! Would be a 5 star with a few minor modifications. My cake fell apart when taking out of the pan, and I think it is because of the apple layer in the middle, also the cake was very moist, but lacked a little something. 1st) Alter the directions to cream together the oil, sugar, and eggs. Mix the dry ingredients together then add alternately with the orange juice. 2nd) The batter was a bit too much for my 10inch bundt pan, fits better in a 9x13 cake pan 3rd) Mix a bit of additional cinnamon in with the cake batter 4th) Dice the apples instead of slices, and fold into the batter instead of as a layer in the middle of the cake.

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rebecca1810

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Cooking Level: Expert

Home Town: Joliet, Illinois, USA

Living In: Niles, Illinois, USA

Reviewed: Apr. 26, 2010

I made this for my son-in-law's birthday and it was fantastic! We sprinkled confectioner's sugar and a caramel drizzle over the top and served it with French Vanilla ice cream. We were drooling! I've tried other Jewish Apple Cake recipes and for some reason, this one comes out ahead of the rest for taste, texture and ease. I followed the recipe to a T and did not make any changes and it was so easy. Sure to please!

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