Jewish Apple Cake I

Jewish Apple Cake I

150
JBS BOX 6

"A delicious cake filled and topped with apples and cinnamon."
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Ingredients

servings 394 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
  2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
  3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
  4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Reviews

150
  1. 177 Ratings

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Most helpful positive review

I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart);...

Most helpful critical review

I was very disappointed with this recipe - because I never got a chance to eat it. I printed it out and followed it to the letter. My husband set the timer for 70 minutes, but I thought it wou...

I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart);...

A lot of Jewish apple cakes come out dry but this cake is very moist and delicious. The only difference I made in the recipe was to follow my friends advice and mix the cinnamon/sugar with the ...

I have been making this recipe for MANY years. It is just about foolproof. Everyone loves it. I do a couple of things differently: I cut up the apples and sprinkle them with sugar and cinamm...

This was a great cake. As other reviewers suggested I made 1 1/2 times the batter and the cake baked perfectly to the top of the tube pan. I doubled the apples, mixed them in brown sugar and cin...

High marks for this one! I made it lowfat by substituting apple sauce for the oil, and it still turned out well. I also substituted rum for the orange juice, as recommended by another reviewer...

I was very disappointed with this recipe - because I never got a chance to eat it. I printed it out and followed it to the letter. My husband set the timer for 70 minutes, but I thought it wou...

Love this cake. I cheated and used 4 apples, instead of mixing apples in white sugar, I used brown, and instead of orange juice I used 1/4 cup of Rum! Much better.

I have made this cake 5 times now, and its been a winner every time. Can be made as dessert and served with cream. Turns out perfect each time, so no worries if you have to make it at the la...

I used 6 small apples in the recipe and tossed them with the cinnamin and sugar after I cut them (so they would not brown). I layered the cake 2 times in a tube pan also. Cake came out GREAT. If...