Jewish Apple Cake Recipe

Name: Jewish Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 2 c. sugar; 2 1/2 tsp. vanilla; 1 c. vegetable oil; 3 tsp. baking powder; 4 eggs; 1/4 c. orange juice; 4 to 5 medium to large apples; 3 Tbsp. sugar; 2 tsp. cinnamon

Servings: persons

1
Peel and slice apples; set aside.
2
Mix 3 tablespoons of sugar with 2 teaspoons of cinnamon; set aside.
3
Mix the eggs with sugar. Add oil, vanilla, orange juice, baking powder and flour.
4
Mix well until smooth and thick.
5
Grease a 10-inch tube pan or Bundt pan.
6
Alternate layers of batter, apples and cinnamon/sugar mixture 3 times.
7
Bake at 350u00b0 for 1 hour or until toothpick comes out clean.
8
Let cool well before removing from pan.

1914

kcal

Calories

Fat

289

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: 3 c. flour, 2 c. sugar, 2 1/2 tsp. vanilla, 1 c. vegetable oil, 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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