Reviewed: Nov. 22, 2009

This is so easy and delicious! I halved the recipe and baked it in an 8x8 pan for 45 minutes. I also eliminated fat by subbing homemade applesauce for the oil and egg whites for the eggs. This is my new go-to recipe for apple season!

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6 users found this review helpful

Reviewer:

MMURKA

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 18, 2009

This was the best. Small changes: 1/2 c. applesauce and 1/2 c. oil verses 1c. oil. Only 2 c. of sugar, and 6 t. of baking powder, more cinnamon and brown sugar instead of white on the apples. I used 5 large apples. Made 3 layers of apples, bottom, middle and top. It looked like a pro made it and tasted even better.

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4 users found this review helpful

Reviewer:

lashley

Cooking Level: Intermediate

Home Town: Delray Beach, Florida, USA

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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Reviewer:

JULIEWRAY

Cooking Level: Intermediate

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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6 users found this review helpful

Reviewer:

jessitlv

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Sunland Park, New Mexico, USA

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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Reviewer:

Melbalou

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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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Reviewer:

KIMJESS2588

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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Reviewer:

CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

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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Reviewer:

KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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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1 user found this review helpful