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Jewish Apple Cake Recipe

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This recipe for Jewish Apple Cake is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 apples
2 tsp. cinnamon
5 Tbsp. sugar
3 cups flour
2 1/4 cups sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup oil
4 eggs
1/2 cup orange juice
2 1/2 tsp. vanilla extract
Directions:
Directions:
Peel, core and slice the apples, toss with cinnamon and sugar in a bowl, set aside. Lightly grease and flour a tube pan and set aside.

Put the flour in first and start the beater on low. Add the ingredients to the flour one at a time, and then up the beater to the second or third speed. Don't over mix. It's easiest to use a large soup ladle to spoon the batter into the tube pan. The tube pan I use has a removable bottom. If you don't have a pan with a removable bottom, line your tube pan bottom with parchment paper. When you are layering the apples, only add a little batter between layers. I typically use two types of apples; usually Red Delicious and Gala. The point is to use sweet crisp apples that will stand up to 1.5 hours of baking

Starting with a layer of batter on the bottom, alternate layers of apples and batter, ending with two layers of apples.

Bake at 350º for 1.5 hours. Cool for 15-20 minutes before removing from pan.
Preparation Time:
Preparation Time:
2 hours

 

 

 

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