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
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
-
1Preheat oven to 325°F.
oven -
2Grease and flour tube pan.
all purpose flour
frying pan -
3Peel, core, and cut apples into 12 thick slices each.
apple
-
4Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.
cinnamon sugar
bowl -
5Add 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 -
6Spoon about half of the cake batter into the bottom of your greased and floured tube pan.
frying pan -
7Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture.
cinnamon sugar
apple
-
8Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.
cinnamon sugar
apple
-
9Bake 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 -
10Let 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 -
11Place 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 -
12Store covered on the counter for several days.
-
13Serve warm with a steaming mug of of coffee and enjoy.
coffee