Mom's Jewish Apple Cake

Ready in : 105 mins

Preparation time : 15 mins

Cooking time: 90 mins

Mom's Jewish Apple Cake requires about 1 hour and 45 minutes from start to finish. This dairy free recipe serves 12 and costs 95 cents per serving. One serving contains 527 calories, 6g of protein, and 22g of fat. It works well as a Jewish dessert. It is brought to you by spoonacular user maplewoodroad. Head to the store and pick up apples, cinnamon sugar, oil, and a few other things to make it today. Similar recipes are Jewish Apple Cake, Jewish Apple Cake, and Jewish Apple Cake.

Diets

DAIRY FREE

Ingredients

apples

5

cinnamon sugar

0.6666667 c

flour

3 c

granulated sugar

2 c

baking powder

3 tsp

eggs

4 large

oil

1 c

orange juice

0.25 c

vanilla extract

2.5 tsp

vegetable shortening and extra flour

12 servings

Cooking in Steps

1
Preheat oven to 325°F.

oven
2
Grease and flour tube pan.

all purpose flour

frying pan
3
Peel, core, and cut apples into 12 thick slices each.

apple
4
Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.

cinnamon sugar

bowl
5
Add all ingredients to a mixing bowl (except apples and cinnamon sugar mixture) and mix together until the batter is smooth.

cinnamon sugar

apple

mixing bowl
6
Spoon about half of the cake batter into the bottom of your greased and floured tube pan.

frying pan
7
Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture.

cinnamon sugar

apple
8
Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.

cinnamon sugar

apple
9
Bake in the oven for 1-1/2 hours or until a skewer inserted into the cake comes out mostly clean (don’t overbake or it may become dry).

oven

skewers
10
Let cool on the counter for about 15 minutes. Then gently slide a butter knife around the sides to loosen the cake from the pan. Prop it up on top of a large can (like a large can of whole tomatoes) and drop the sides off the pan.

whole tomato

butter

butter knife

frying pan
11
Place it back on the countertop and run a knife between the cake bottom and the bottom of the pan. Carefully but quickly invert the cake onto a plate (to remove it from the tube), then invert it again onto another plate, so it’s right-side up.

knife

frying pan
12
Store covered on the counter for several days.
13
Serve warm with a steaming mug of of coffee and enjoy.

coffee

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Mom's Jewish Apple Cake

Diets

DAIRY FREE

Ingredients

apples

5

cinnamon sugar

0.6666667 c

flour

3 c

granulated sugar

2 c

baking powder

3 tsp

eggs

4 large

oil

1 c

orange juice

0.25 c

vanilla extract

2.5 tsp

vegetable shortening and extra flour

12 servings

Cooking in Steps

1 Preheat oven to 325°F.

2 Grease and flour tube pan.

all purpose flour

3 Peel, core, and cut apples into 12 thick slices each.

apple

4 Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.

cinnamon sugar

5 Add all ingredients to a mixing bowl (except apples and cinnamon sugar mixture) and mix together until the batter is smooth.

cinnamon sugar

apple

6 Spoon about half of the cake batter into the bottom of your greased and floured tube pan.

7 Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture.

cinnamon sugar

apple

8 Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.

cinnamon sugar

apple

9 Bake in the oven for 1-1/2 hours or until a skewer inserted into the cake comes out mostly clean (don’t overbake or it may become dry).

10 Let cool on the counter for about 15 minutes. Then gently slide a butter knife around the sides to loosen the cake from the pan. Prop it up on top of a large can (like a large can of whole tomatoes) and drop the sides off the pan.

whole tomato

butter

11 Place it back on the countertop and run a knife between the cake bottom and the bottom of the pan. Carefully but quickly invert the cake onto a plate (to remove it from the tube), then invert it again onto another plate, so it’s right-side up.

12 Store covered on the counter for several days.

13 Serve warm with a steaming mug of of coffee and enjoy.

coffee

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Vanilla Coconut Snowball Cupcakes

1
Preheat oven to 325°F.

2
Grease and flour tube pan.

3
Peel, core, and cut apples into 12 thick slices each.

4
Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.

5
Add all ingredients to a mixing bowl (except apples and cinnamon sugar mixture) and mix together until the batter is smooth.

6
Spoon about half of the cake batter into the bottom of your greased and floured tube pan.

7
Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture.

8
Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.

9
Bake in the oven for 1-1/2 hours or until a skewer inserted into the cake comes out mostly clean (don’t overbake or it may become dry).

10
Let cool on the counter for about 15 minutes. Then gently slide a butter knife around the sides to loosen the cake from the pan. Prop it up on top of a large can (like a large can of whole tomatoes) and drop the sides off the pan.

11
Place it back on the countertop and run a knife between the cake bottom and the bottom of the pan. Carefully but quickly invert the cake onto a plate (to remove it from the tube), then invert it again onto another plate, so it’s right-side up.

12
Store covered on the counter for several days.

13
Serve warm with a steaming mug of of coffee and enjoy.