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Jewish Apple Cake Recipe
Buttery cake with ribbons of apple, this Jewish Apple Cake is easy and perfect every time.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
apple cake, jewish apple cake
Servings:
12
Calories:
497
kcal
Author:
Kellie
Cost:
$10
Equipment
tube pan
Ingredients
6
cups
peeled thinly sliced apples
approximately 3 large apples or 6 small apples
2 1/2
cups
sugar
divided
4
teaspoons
cinnamon
3
cups
flour
sifted
1
tablespoon
baking powder
1/2
teaspoon
salt
4
large eggs
1/2
cup
light brown sugar
1
cup
oil
1/2
Apple Cider
or orange juice
2 1/2
teaspoons
vanilla
Instructions
Toss the apple slices with cinnamon and 1 cup sugar. Set aside.
In a medium bowl, whisk together the dry ingredients. Set aside.
Beat the eggs with the remaining sugar and light brown sugar.
Alternate adding the dry ingredients and the oil to the wet ingredients until well combined.
Add the apple cider (or orange juice) and vanilla beating for 1 minute more.
Pour a third of the batter into a greased and floured tube pan.
Layer a third of the apple slices evenly over the batter.
Repeat with a layer of batter, then apples, then batter, and a final layer of apples.
Drizzle the cake with the remaining cinnamon-sugar syrup from the apples.
Bake at 350˚F for 1 hour and 15 minutes or until tester comes out clean.
Allow the cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.
Nutrition
Calories:
497
kcal
|
Carbohydrates:
75
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Cholesterol:
55
mg
|
Sodium:
24
mg
|
Potassium:
222
mg
|
Fiber:
3
g
|
Sugar:
48
g
|
Vitamin A:
113
IU
|
Vitamin C:
3
mg
|
Calcium:
67
mg
|
Iron:
2
mg