Jewish Apple Cake
photo by Pam S.
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 4 medium apples, peeled, cored
- 14.79 ml lemon juice
- 88.74 ml vanilla sugar
- 14.79 ml cinnamon
- 0.61 ml ground cardamom
- 650.62 ml sifted flour
- 14.78 ml baking powder
- 1.23 ml salt
- 4 eggs
- 473.18 ml vanilla sugar
- 236.59 ml oil
- 78.78 ml orange juice
directions
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch tube pan.
- Slice apples thinly, mix with lemon juice, sugar, cinnamon and cardamom; set aside.
- Sift flour, baking powder, and salt together. Beat eggs until foamy.
- Gradually beat in sugar, until mixture is thick and fluffy. Slowly pour oil into egg mixture, while beating continuously, mix until well blended. Add dry ingredients 1/3 at a time, alternating with orange juice, beating with a wooden spoon until smooth.
- Pour 1/3 of the batter into the pan.
- Drain the liquid from the apples and arrange half of the slices on top of the batter. Add another 1/3 of the batter, then the rest of.
- apples, and finally top with the remaining 1/3 of the batter.
- Bake for approximately 1 hour and 30 minutes, or until cake springs back when touched. Cool thoroughly before removing from the pan.
- Dust with powdered sugar.
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Reviews
-
Rita this is a delicious cake. I followed your directions though I don't have a tube pan so I used a nut-loaf pan and an ordinary 8" pan. I took a third of the batter and mixed in some of the apples and poured into the nut-loaf pan. For the plain pan I spread half of the remaining batter in , layered most of the apples on top, spread with the rest of the batter and then topped with the remaining apples. The nut-loaf tin was ready in 35 minutes and the other in 1 hour.....both turned out beautifully. Love the cardamom in the cake - it really complements the cinnamon and apple. This is a versatile cake - it could be morning/afternoon tea or it could be dessert. Delicious.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey