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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jewish Apple Cake Recipe

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This recipe for Jewish Apple Cake is from Ebner Family Favorite Recipes 2017, 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:  
10-12 McIntosh, Jonathan or this type of apple, peeled and sliced
3 T Cinnamon
5 T Sugar
2 T Brown Sugar
3 C Flour
2-1/4 Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 C Crisco Oil
4 Eggs
2-1/2 tsp Vanilla
1/3 - 1/2 C Orange Juice
Directions:
Directions:
Heat oven to 350º.

Prepare a tube pan by lightly greasing and flouring it.
Mix sliced apples in a bowl with the 3 Tbsp of cinnamon, 5 Tbsp of sugar, 2 Tbsp of Brown Sugar. Cream Sugar & Crisco together - add eggs one at a time, beating after each. Measure dry ingredients into a sifter and begin alternating the orange juice and dry ingredients and mixing after each addition until all ingredients have been added. When batter has been mixed well, place some batter into the pan, then some of the apples, more batter, more apples, ending with the apples on top. Recipe says to bake for about 1-1/2 hours, however, you will need to check it after about 50-55 minutes by inserting a toothpick. Cool on a rack until almost completely cool before loosening around the edges and turning upside down onto a plate to serve. This cake becomes more moist the longer it is allowed to sit.
Personal Notes:
Personal Notes:
This is tasty served for a breakfast coffeecake. The recipe was handed down from my cousin, Glenda Slough.

 

 

 

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