Jewish Apple Cake

Jewish Apple Cake created by Demandy
Ready In:
1hr 20mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
  • Layer the batter and apples in a greased tube pan.
  • **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
  • Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.

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  1. Karin H.
    Love this recipe I use rum and orange juice. My mom made these cakes every year for Christmas to make money for the holliays. I spent many hours pealing the apples for over a hundred cake every year. Child hood memories I miss her so very much.
     
  2. Laurel K.
    I have been making this cake for years with some slight differences... only 2 cups of sugar in the cake, pineapple juice instead of orange juice and granny smith apples. It's always a hit!
     
  3. Amy B.
    This cake is AMAZING. I made it for Rosh Hashanah, and I'm making it again for Yom Kippur. This is definitely going to be my "go to" cake. I used Honey crisp apples, just because that's what I had on hand, and it was wonderful. Definitely a keeper!
     
  4. Ellen V.
    I used a third less sugar, half the oil, added some overripe pears I had lying around, and used Apple cider instead of orange juice cause that's what I had. Also baked for about an hour. It came out Moist, delicious and still plenty sweet!
     
  5. foodwhisperer1
    Amazing recipe that is a hit wherever it does. I'm allergic to dairy so I have to thank you for this dairy free cake recipe that I can bring to dinners and everyone is happy. The taste and texture is incredible. The only problem I have with this cake is I cannot stop eating it. :-)
     

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