There are very few Jewish apple cake recipes on cakesrecipes.xyz, so after writing a review of the best I can find and adding my own tips, I found 111 people used it. So here’s my copy of the best jewish apple cake around (delivered to me by my grandmother). I’ve been making this cake for 37 years now. It is a foolproof and definitely satisfying recipe.
1 teaspoon ground cinnamon
¾ cup white sugar
5 large Rome Beauty apples, peeled, cored, and chopped
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
1 tablespoon vanilla extract
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Use Granny Smith apples if you like it a little more tart.
Drizzle the left over juice from the apple-cinnamon mixture over the cake for added sweetness and a light sheen.
Per Serving: 528 calories; protein 5.6g; carbohydrates 83.1g; fat 20.3g; cholesterol 62mg; sodium 340.7mg.
source : allrecipes