One Review
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Elizabeth Bearry on 10.22.2014
I made this as a birthday treat for a co-worker, and it was exactly how she remembered it. Everyone liked it.
Jewish Apple Cake
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Description
Try to make this cake a day in advance; it tastes better the day after it’s made, as it gets really moist from the apples. Add more apples to the layers than you think you’ll need. The batter rises and separates the apple layers if you don’t. You will think you have too many apples compared to the batter, but trust me, you won’t! This cake is very dense, and is great for breakfast as well.
Ingredients
- 10 whole (up To 12) Apples Of Various Types, Peeled, Cored, And Sliced Thinly
- ¼ cups Sugar
- 3 Tablespoons Cinnamon
- _____
- FOR THE BATTER:
- 3 cups Flour
- 2-½ cups Sugar
- 3 teaspoons Baking Powder
- ½ teaspoons Salt
- 4 whole Eggs
- 1 cup Vegetable Oil
- ½ cups Orange Juice
- 2-½ teaspoons Pure Vanilla Extract
Preparation
1. Preheat oven to 350 degrees F.
2. After peeling, coring, and slicing the apples, combine them in a bowl with sugar and cinnamon. Set aside.
3. Combine batter ingredients and with a handheld mixer, blend well until smooth.
4. In a greased tube pan (angel food cake pan), spread a thin layer of batter on the bottom. Use as little as possible, but make sure the bottom of the pan is completely covered with about 1/4 inch of batter.
5. Cover batter with 1/3 of the apples.
6. Repeat until you have 3 layers of batter and 3 layers of apples, ending with apples on the top. The layering is time consuming, but is well worth it. When layering batter on top of apples, add small dabs around the pan and carefully spread out. Use more apples than you think you’ll need. You SHOULD NOT have any apples left over when you finish.
7. Bake for 90 minutes or until a skewer inserted into the center comes out clean. (Please see review below. I have found that some days this happens to me, too, and it takes much longer to bake. Other times it’s done in the 90 minutes. This is all in the same oven, so I’ll leave in the original instruction of 90 minutes, just be aware that it could take much longer.)
8. Allow to cool on a rack until pan is cool to the touch. Use a knife or metal spatula to loosen cake from the sides, and invert onto a plate. Turn cake over again, so apples are on top to serve.
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3 Comments
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keeperrox on 4.14.2011
My husband’s grandmother gave me this recipe. When she had a stroke a few years back, it became my job to make this for the family gatherings. It’s what my husband requests as his birthday cake!
sarahatwork on 4.14.2011
This is EXACTLY my mother’s Jewish Apple Cake recipe to the t. She grew up in Elizabeth, NJ. I wonder if its a family secret up there! But I know for a fact this cake is moist and always delicious. Thanks for sharing
lmkelley on 10.4.2009
the apple cake sounded wonderful – I made it a couple days ago. When I took the cake out of the oven after 90 minutes, it still was way undercooked. After more than twice that time, it was finally cooked – barely. It does taste very, very good, but I think it was too moist, almost like a bread pudding. I will make it again, but I will probably only use maybe 8 apples, instead of the 12 I used. It most likely depends a lot on the size of the apples, as well. I used fairly large Jonagolds.