Recipe by Sarah Chana
My mom is just amazing. After 70+ years of cooking for others, she keeps on coming up with new ideas for yet another delicious dish. Today she gave me this recipe for another soft apple cake (to distinguish them from her passover apple cake and her "hard" apple cake, my personal favorite). It whips up fast, makes a nice presentation, and freezes well if you dont gobble it down first. I think she got it from "America Cooks for Israel", a cookbook that happens to feature some of her recipes too, courtesy of her only daughter. ;-) Try it, and join in singing my mom's praise.
Top Review by Sasha L
I found this exact recipe elsewhere and made it. It is by FAR the best apple cake I have made so far. I submitted photos so others will see what it looks like. I used 6 large macoun apples, I thought I used too many but it came out perfect. Make sure you cook it the full 1 hr 45 minutes.
The batter seemed a little loose but came out GREAT!! I used 1/2 cup apple sauce and 1/2 cup oil instead of the full cup, that is the only change I made. It is the best recipe on this site!!!!
- 4 -6 tart apples, peeled and sliced thin
- 5 teaspoons sugar
- 2 teaspoons cinnamon
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 3 cups flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1⁄4 cup orange juice
- 1 1⁄2 teaspoons vanilla
Directions See How It's Made
- Mix together first 3 ingredients. Set aside.
- Beat together the sugar, oil and eggs until smooth.
- Mix together the dry ingredients in another bowl, and add to egg mixture, alternating with the orange juice and vanilla. Beat until smooth.
- In a greased tube or bundt pan, pour a little less than half the batter. Top with the apples, and cover with the rest of the batter.
- Bake at 350F for 75 minutes.