Mom'S Jewish Apple Cake – a delicious recipe with butter, bread crumbs, eggs, milk, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 350 degrees F.
2
Butter an angel food cake pan and sprinkle the bread crumbs until there is a thin layer then shake out the rest.
3
In a large mixing bowl, beat the eggs and milk.
4
Add sugar and salt and continue to beat until well combined.
5
Add flour and mix thoroughly.
6
Peel the apples (any peeling method is acceptable...) Cut apples vertically in half and scoop out the core. Cut thin slices lengthwise. Add to bowl, folding apple slices into the cake batter.
7
Spoon the batter into your round pan and level off. Use a fork or your fingers to dot the surface with the butter. This will give the cake a golden top.
8
Bake on top rack 50-60 minutes or until the top is a light golden brown. Remove cake from pan when cool enough to handle.
606
kcal
Calories
12
g
Fat
117
g
Carbs
12
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 8 ingredients. The key ingredients include: 2 tablespoons butter, 1/4 cup dry, fine, unflavored bread crumbs, 2 eggs, 1/4 cup milk (low fat is fine), and more.
Yes, Mom'S 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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