Jewish Apple Cake Recipe

Name: Jewish Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. corn oil; 2 1/4 c. sugar; 4 unbeaten eggs; 3 c. all-purpose flour; 1 Tbsp. baking powder; 1/4 c. orange juice; 2 1/2 tsp. vanilla flavoring; 4 large apples, peeled and sliced thin; 2 tsp. cinnamon; 1/2 c. sugar

Servings: persons

1 c. corn oil
2 1/4 c. sugar
4 unbeaten eggs
3 c. all-purpose flour
1 Tbsp. baking powder
1/4 c. orange juice
2 1/2 tsp. vanilla flavoring
4 large apples, peeled and sliced thin
2 tsp. cinnamon
1/2 c. sugar

1
Cream oil and sugar; blend in eggs.
2
Sift together the flour and baking powder.
3
Mix into creamed mixture.
4
Toss together apples, cinnamon and 1/2 cup sugar.
5
Grease and flour a tube pan. Pour 1/2 of batter into pan.
6
Layer 1/2 of apples on the batter. Pour remaining batter over apple layer.
7
Top with remaining apples. Bake for 1 hour and 45 minutes in preheated 350u00b0 oven.

1566

kcal

Calories

Fat

334

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. corn oil, 2 1/4 c. sugar, 4 unbeaten eggs, 3 c. all-purpose flour, and more.

Yes, Jewish Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jewish Apple Cake

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