"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jewish Apple Cake Recipe

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This recipe for Jewish Apple Cake, by , is from Favorite Family Recipes, 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!

Contributor:  
Contributor:  
Nana and Aunt Teresa

Category:
Category:
 

In a large bowl mix until smooth by hand:


Ingredients:  
Ingredients:  
3 cups flour
2 cups sugar
1 cup vegetable oil
4 eggs
tsp salt
⅓ cup orange juice
2 tsp. vanilla
3 tsp. baking powder

In a separate bowl mix:
6 small or 3 to 4 large apples (APPLES MUST BE ROOM TEMPERATURE!!)
2 tsp. cinnamon
3 Tbsp. sugar

Directions:
Directions:
Grease and flour tube pan. Alternate starting with a layer of batter, layer of apples, ENDING IN APPLES. Arrange nicely for top of cake. Bake 375 for 15 minutes then reduce to 350 for 1 hour or more--until toothpick comes out clean. Let cool in pan, then remove. If you notice that the apples are getting too brown during baking, cover with foil.

Freezes nicely.
 

Bourbon Sauce


Ingredients:  
Ingredients:  
3 Tbsp. butter
1 Tbsp. flour
1/2 cup sugar
1 cup whipping cream
2 Tbsp. bourbon
1 Tbsp. vanilla
1 tsp. nutmeg

Directions:
Directions:
Melt butter, whisk in flour and cook 5 minutes. Stir in sugar and whipping cream. Cook 3 minutes. Stir in vanilla, bourbon and nutmeg and simmer 5 minutes. Drizzle over invidual pieces of cake. Makes 1 1/2 cups.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This cake recipe did not actually include the bourbon sauce. I came across it and thought that the 2 would be very good together...and they are. Leftover sauce can be reheated and also poured over ice cream. Can substitue the bourbon for rum, if you prefer. The cake is also deleicious without the bourbon sauce.

 

 

 

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