Reviewed: Mar. 3, 2006

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.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

AUNT MAMIE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2006

Absolutely fantastic. I followed advice and used 5 apples and honestly, mine must have been small because I totally could have thrown in a few more. More cinnamon and less sugar too. Substitued applesauce for the oil and it came out PERFECT. We couldnt wait for it to cool completely before having some!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LINDAANA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2006

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!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Sarah Zeigler

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Sierra Vista, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2005

I went to a little coffee house one day and asked, "What kind of cake is that?" The employee answered, "Oh, it's a Jewish Apple Cake." So I bought it and I was hooked on the darn thing. I thought to myself, "wouldn't it be cheaper if I made it myself?" Probably not! But I made the cake anyway and it was just like the cake in the little coffee house. So glad I found this recipe. I will make for our annual office holiday party this year.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARIDIAZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2005

Great, easy cake. Everyone loves it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

simcha

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bala Cynwyd, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2005

OUTSTANDING! The 1st time I've made such a cake; it was for a lady at work (for her birthday). Everyone RAVED! It is delicious! The lady who requested the cake said it was the best she ever had! Thanks so much for the GREAT recipe and the GREAT advice from the reviews!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

linkoprest

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2005

this is a great cake bit heavy but that only adds to the belly filler feeling , for even better cake substitute two or more apples for pears and carry the recipe as normal , magnifico!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

PAUL1977

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2005

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.

Was this review helpful? [ YES ]
118 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Home Town: Rockledge, Pennsylvania, USA

Living In: North Wales, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2005

I had lost an old recipe for this cake and used this one instead. It's wonderful with an excellent texture. I made one for a friend and she said she was going to put cream cheese frosting on it. I had never frosted this cake in all the years I made it. I tried it on the next one and all I can say is that it tastes like a little bit of heaven! This cake is awesome!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Fran J.

Cooking Level: Expert

Home Town: Pikesville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2005

Yummy! An excellent apple cake. I baked mine for about 70 minutes and it was perfect.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SEJENT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2004

i liked the idea, and the smell of it baking, but was not pleased with the texture.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AESYLIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2004

Perfect cake. Slice apples thinly. Yumm.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MR WRIGHT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2004

This was very good!! I did add more apples as my apples were on the small side, I think I will add even more next time. I threw in some walnuts as others suggested as well. Everyone loved it...It was so delicious it didn't even last the weekend!!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Woodcliff Lake, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2004

Always a crowd pleaser. I use 2 cups of sugar and more apples - 5 or 6, so it takes about 90 min. to bake. This is a pretty cake as is, but I sometimes drizzle with a simple glaze.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

RUBY2

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2004

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.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

CANVASWRITER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2004

Everyone really enjoyed this one - lots of apple flavor. Thanks! I'll be making this one again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2004

I have finally found a great recipe for jewish apple cake. I didn't change a thing and it came out great. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SAM1960

Cooking Level: Intermediate

Home Town: Holland, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2004

Have been making a Jewish Apple Cake for over 20 years and decided to try this one. It was even better than the one I have been asked to bring to parties for many years! The only thing that was missing, which I added was 1/2 cup walnuts and 1/2 cup golden raisons. Nuts and raisons are a must for Jewish Apple cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MYRA5

Cooking Level: Expert

Home Town: Audubon, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2004

This was a great recipe. It looked bakery perfect, and turned out moist and flavorful. I used an extra apple for added richness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COCO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2004

Excellent - moist with a tender outer crust. I added an extra apple and used Golden Delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LISAM1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Jewish Apple Cake II

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!