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Jewish Apple Cake II


"Yellow cake filled with apples and cinnamon."
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servings 435 cals
Original recipe yields 14 servings (1 10-inch tube pan)


  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
  3. Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
  4. Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
  5. Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

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Read all reviews 93
  1. 108 Ratings

Most helpful positive review

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...

Most helpful critical review

It was okay. I added 2 extra granny smiths per reviews. I thought it was too heavy and not sweet enough for my taste.

Most helpful
Most positive
Least positive

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...

I have been making this cake and variations of it for 25 years. As has been pointed out, it can take a lot of add ins. I always use four cups of apples and more cinnamon. Also, I bake it at 300 ...

I loved this recipe! My mother-in-law loved it so much she asked for the recipe. I made some changes though: substituted applesauce for the oil, mixed dry ingredients separately and added the...

This recipe is really good. I got rave reviews. I would give this five stars but I made some changes like others had suggested (from Erin on 3/22/05): I used 5 apples instead of 3, I used apple ...

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 mo...

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 cu...

i have made this cake with apples five times. then i started to try other fruit the apple is the best. it is very quick and easy to make and it is a showy cake! love it!

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 ...

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 h...