Jewish Apple Cake – a delicious recipe with sugar, cinnamon, Red Gala apples, eggs, sugar, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. In a small bowl, mix 5 tablespoons sugar and 2 teaspoons cinnamon and set aside. Peel apples and cut into thin slices; set aside. In a large bowl, beat eggs until thickened. Add 2 cups sugar and oil to egg mixture; mix well. Resift flour (using soup strainer) with baking powder in a large bowl. Add flour and baking powder to egg mixture alternating with vanilla extract and orange juice, ending with flour mixture. Pour about 1/4 batter into a greased and floured tube pan. Add cinnamon-sugar mixture to sliced apples, toss to coat apples. Place 1/3 of apples on top of batter. Continue to add more batter and apples, ending with batter. Bake at 350u00b0 for 1 hour 15 minutes, checking to ensure it's baked through. May need to bake an additional 5 to 10 minutes if necessary. Batter may be slightly moist when done.
2609
kcal
Calories
72
g
Fat
480
g
Carbs
33
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 T. sugar, 2 t. cinnamon, 4-5 Granny Smith green baking apples or Red Gala apples, 4 eggs, 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.
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