Jewish Apple Cake Ii Recipe

Name: Jewish Apple Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 4 eggs; 2 1/2 cups white sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 3 apples - peeled, cored and sliced; 1 cup vegetable oil; 1/2 cup orange juice; 2 1/2 teaspoons vanilla extract; 5 tablespoons white sugar; 2 teaspoons ground cinnamon

Servings: persons

3 cups all-purpose flour
4 eggs
2 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 apples - peeled, cored and sliced
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
5 tablespoons white sugar
2 teaspoons ground cinnamon

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2
Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
3
Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
4
Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
5
Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

1629

kcal

Calories

Fat

231

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 11 ingredients. The key ingredients include: 3 cups all-purpose flour, 4 eggs, 2 1/2 cups white sugar, 3 teaspoons baking powder, and more.

Yes, Jewish Apple Cake Ii 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 Ii

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