Family favorite for years! Super moist apple cake!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.

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  • Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.

  • To make glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

Nutrition Facts

545.2 calories; 5.5 g protein; 78.8 g carbohydrates; 72.2 mg cholesterol; 367.4 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2011
The best cake. I used Powdered sugar and orange juice - omited butter from glaze and drizzled over top - see picture. Try it!!! Read More
(20)

Most helpful critical review

Rating: 3 stars
08/08/2012
I have made several Jewish Apple Cakes over the years and found this one to be dry lacking in flavor and poor in texture. The lack of flavor along with the glaze made the cake overly sweet. Read More
(2)
36 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/21/2011
The best cake. I used Powdered sugar and orange juice - omited butter from glaze and drizzled over top - see picture. Try it!!! Read More
(20)
Rating: 5 stars
01/21/2011
The best cake. I used Powdered sugar and orange juice - omited butter from glaze and drizzled over top - see picture. Try it!!! Read More
(20)
Rating: 5 stars
11/19/2009
I have made this cake for over 30 years, and is still the one favorite in the family! Was suprised to see the recipe here. Is a must try one... Read More
(13)
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Rating: 4 stars
10/10/2011
Very moist cake. Good even without glaze! I used apple cider instead of orange juice in the cake and the glaze to give it more apple flavor. Also cut cinnamon to 1 tablespooon - that was plenty! Will add nuts to the apple mixture next time. And maybe a dash of nutmeg. Read More
(12)
Rating: 5 stars
11/11/2011
Yummy! I have made this 2x in the past 2 weeks - first time according to recipe (except I cut bake time down to 1 hour) 2nd time I substituted 1/2 c. unsweetened applesauce for 1/2 c of the oil. Second time I made this in the Perfect brownie pan (one that makes the individual brownies as it bakes). I cut the time down to 45 minutes as the metal is touching more sides. Great for treating people at work this way! Read More
(6)
Rating: 5 stars
10/18/2011
Yum! Used apple cider vs. OJ as recommended. Glazed after it cooled & removed fr the bundt pan. Will probably use loaf pans next time & glaze while hot. This is an excellent/hardy cake. Very nice for brunch or dessert! Read More
(5)
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Rating: 5 stars
10/14/2011
This cake is outstanding easy to make and delicious.I will be making this cake for a long time. This cake needs another star!!!!!!!!!!!!!!!!!!!!! Read More
(5)
Rating: 4 stars
11/08/2011
Very moist and a great cinnamon taste throughout but not overbearing. I would use the glaze it adds to the favor of the cake. Great for church events family events and more. A real keeper. I would back off the time just a bit but our over runs hot. Read More
(5)
Rating: 4 stars
11/17/2011
This cake was good but not to-die-for. I think however that was mainly due to over baking. You do NOT need an hour and 25 mins. This makes the crust rock hard and it doesn't absorb the glaze. I think if it was baked an hour and absorbed the glaze it would be a lot moister. I'll give it another shot and try that next time but if that doesn't wow me I'll be moving on. Read More
(4)
Rating: 5 stars
12/21/2009
I love this cake! I've made it four times in as many weeks. It's a hit and now my signature cake! Read More
(3)
Rating: 3 stars
08/08/2012
I have made several Jewish Apple Cakes over the years and found this one to be dry lacking in flavor and poor in texture. The lack of flavor along with the glaze made the cake overly sweet. Read More
(2)