Jewish Apple Cake

By • November 12, 2014 0 Comments

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Jewish Apple Cake

Author Notes: Not sure where the name originated, but my Dad got this recipe from a co-worker probably 35 years ago. I made it every Christmas for Christmas morning breakfast when I was single. Then I got married...and had three kids...and lost free time. But I have no complaints!
I think its time to make it this Christmas. It is so yummy. Worth the time and peeling of the apples. It won't last for long, I promise. No pictures...but will post when I make it this Christmas.


Serves 10

  • 3 large apples, pared and sliced thin
  • 2 teaspoons cinnamon
  • 5 tablespoons sugar
  • 4 eggs
  • 2 cups sugar
  • 3/4 cup orange juice
  • 2 1/2 teaspoons vanilla
  • 3 cups flour, sifted
  • 1 cup oil
  1. Mix together the apples, cinnamon and sugar. Let this mixture stand for about 30 minutes. In a mixer, beat the eggs, sugar, orange juice, and 2 1/2 teaspoons vanilla. Add flour, baking powder, and oil.
  2. Grease and flour a tube pan. Layer batter, apples, batter, apples, with the last layer being the last of the batter. Bake at 350 degrees for 1 to 1 1/2 hours. Top will be dark golden brown. Let set for about ten minutes, no more, before turning out of pan, Sprinkle with powder sugar, if desired.

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