Reviewed: Nov. 7, 2009

OMG, yummy! Even my daughter and husband who haven't got a single sweet tooth between them, both loved this. I made a second one two days after the first for a party, and everyone was asking for the recipe. I used spelt flour as a subsitute for regular flour (due to dietary restrictions) and it came out flawless.

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JULIEWRAY

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

This cake tasted good but I didn't like how it seperated from all the apples being right in the middle. I think it would have turned out better if the apples were mixed into the batter.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Oct. 9, 2009

Yum, I loved this and so did my whole office when I brought in the leftovers on Monday morning. I made two small changes - one an accident and the other to accomodate eating preferences. First, I chopped the apples instead of slicing but the texture turned out fine so no problem there. I also added about 1/2 a teaspoon each of ground cloves and allspice, and 1/4 teaspoon of nutmeg. Because one of my coworkers is vegan, I used 1/2 c. of baby applesauce and 1/2-3/4 c. of soymilk instead of eggs. It turned out moist and delicious - a real hit. Thanks for the recipe!

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Melbalou

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 5, 2009

I have never eaten Jewish Apple Cake let alone make one. My husband was craving it. I found this recipe and decided to give it a try. A-W-E-S-O-M-E! I did take the advice of other viewers and used apple sauce instead of oil. I also used more apples but only because we love apples not because it was suggested. But I left everything else exactly the same. This is definitely a keeper. Thanks for sharing, Shirleyo!

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KIMJESS2588

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Reviewed: Sep. 24, 2009

I got a lot of compliments but there are some things that I did different and that I'd do differently next time. First, I'd use apple sauce in place of all the oil. I used half apple sauce and half oil when I made it but think it would have been fine with all apple sauce. I cut out some of the sugar and next time, I would have used some brown sugar instead of white. I used Granny Smith apples and the tart taste of the apples complimented the cake well. Next time I'd add more apples though. I also would have kept the wet ingredients separate from the dry ingredients until the very last minutes to see if it would have helped in lightening up the cake a little. Apparently, not keeping wet and dry separate until the last minute will cause long gluten strands to form which will make the dough tougher or heavier.

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CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

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Reviewed: Jun. 20, 2009

Wonderful, I followed the suggestions re cutting down on oil and sugar and added more apple. I made for my contractors who had just finished the kitchen, it disappeared in a flash. They ate it warm with a dollop of ice cream.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 2, 2009

Great apple cake. I followed other reviewer's suggestions and used apple sauce instead of oil; reduced the sugar to 2 cups; used 5 apples; and used a brown sugar/cinnamon/nutmeg/allspice mix on the apples. This cake does get better after a couple of days. I will make this again.

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Chris

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 23, 2009

Study reciepe carefully write down steps and indegreients I wound up coating cut up apples with cinnamon & extract

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ken

Cooking Level: Expert

Home Town: Essex, Maryland, USA

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Reviewed: Mar. 1, 2009

one of the best resipes for cke i've tried. it was the first one that i've baked that turned out perfectly! the only thing that i would recommend is to make sure you have a gallon of vanilla ice cream handy as everyone has told me that is the only thing missing.

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sarah

Cooking Level: Intermediate

Home Town: Brentwood, California, USA

Living In: Foster City, California, USA

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Reviewed: Jan. 7, 2009

This recipe is out of this world. I have made it several times now. The first time, I followed the recipe exactly. After reading reviews, I decided to use more apples the next times and it turned out even better and moister. I will make this over and over again!

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adk255

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Reviewed: Jan. 4, 2009

Very, very good. I made a few changes. I used 5 apples, 8 tablespoons sugar and 1 full tablespoon cinnamon in the apples. I mixed all my dry ingredients seperately and added a teaspoon of cinnamon and a teaspoon of nutmeg for a little spicey kick. As for the wet ingredients...the only change I made was that I used 3/4 cup applesauce and 1/4 veg oil instead of 1 cup oil. With the applesauce I used a mix of regular applesauce and some orange/mango flavored applesauce that I had on hand. Nice flavor and it made the cake lighter than all oil. I made three batter/apple layers in a bundt pan and cooked it on the bottom rack of the oven. Cooking any higher causes the top to brown too quickly. This is a thick cake and needs lots of time!

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joy

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 14, 2008

This recipe is awesome!!! I sent some with my husband to take to our business and one of our employees went crazy over it and demanded that my husband hand over his own piece of it. I made a few modifications to the recipe: I pretty much split the white sugar recommendation in half and used brown sugar for the other half. I also doubled the cinnamon and threw in a teaspoon or so of nutmeg, I used 4 large apples and mixed in some raisins and a little walnuts. I would also suggest mixing the apple, nut, raisin mixture into the batter a bit more than just layering it in the center, it just seems to cook a little better. This goes great with a cup of coffee for breakfast or makes a wonderful desert, I drizzled it with a sauce I made with molasses, butter and brown sugar and it was incredible!!! Enjoy!!!

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stephstaggs

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 14, 2008

This was an awesome cake! I very much appreciated all the suggestions from previous cooks. I did alter the recipe based on the reviews. I added the zest of 1/2 an orange, 3 teaspoons of vanilla. I used 4 fist size rome apples and 1 large granny smith apple. Also I have to admit, this cake took close to 1 1/2 hrs to cook. I always use an external oven thermometer so I'm sure the 350 degrees was accurate.

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Angelina

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Ephrata, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

I don't usually change recipes the first time I make them, but I read the reviews so I used five apples like a lot of other people who revieww this recipe. However, what many people didn't seem to mention was doubling the cinnamon and sugar that you mix with the apples. I did double that because I like a nice cinnamon taste. I only had canola oil (I made this at school) and I also used pineapple juice instead of orange which is always what my mom used when I was a kid for her jewish apple cake. Quite frankly this was the best Jewish Apple Cake I've ever made in 30 years! I'm not allowed to have white flour and sugar, but when I saw how delicious and moist this looked I cheated. This is a keeper!

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Karies

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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Reviewed: Oct. 20, 2008

This cake was easy and VERY tasty. I used five smallish apples and if I make it again I'll increase it even more because I like to have apple in every bite. I split the 1 cup of oil into 1/2 oil 1/2 applesauce and the cake was plenty moist. Thanks for a great recipe!

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Jess13dc

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Reviewed: Oct. 15, 2008

This came out perfect.

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kittiesarepretties

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 4, 2008

This is the recipe my dear Mom used for 50 years. She got it from her sister as a young woman. I've been looking for it, and have finally found it! Not only is it delicious, but it evokes very sentimental feelings. Thanks.

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saraleewannabe

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Reviewed: Sep. 10, 2008

Made some of the changes posted here-topped slices of cake with heated caramel sauce...yummy!

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AMYSMITH

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Reviewed: Mar. 6, 2008

This was served at a small family dinner and they loved it so much they came back to finish it off the next day. It has made our holiday menu hall of fame list. These are the changes I made to the orignial recipe: 1)sugared greased pan gave a crunchy cookie crust. 2)tossed 3/4 C. chopped almonds with apples. 3)doubled baking powder lightened texture but require a little larger tube. 4)didn't have oranges so I used lemon juice. 5)added 1/2 C. brandy which added flavor and allowed lighter texture. 6)increased cinnamon as others suggested. 7)Baking time may be shortened due to changes in texture. 8)Topped with warm Mascarpone sauce (mascrpone cheese, milk, powdered sugar, and lemon zest).

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thisandthat

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Reviewed: Jan. 12, 2008

Wonderful! I didn't have enough oil so I did 1/2 C oil and 1/2 C melted butter. I also added another apple and about 1 Tbs sugar and 1/2 tsp cinnamon to the apples. I baked it for one hour, but it needed the full 80 min so I put it back in. Next time I will mix the apples in the batter since my cake seperated in the middle because all the apples were in the middle, but that was probably because I added more apples! This is a keeper and I am glad I tried it!

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