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Jewish Apple Cake from Bubba's Recipe Box

Jewish Apple Cake from Bubba's Recipe Box

Name: Jewish Apple Cake from Bubba's Recipe Box
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 60 min
Yield: 1 10-inch tube cake
Ingredients: 1 teaspoon Spices, cinnamon, ground; ¾ cup Sugars, granulated; 5 large apple [Rome beauty]; 3 cups Wheat flour, white, all-purpose, enriched, bleached; 1 teaspoon Salt, table; 1 tablespoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate; 4 large eggs Egg, whole, raw, fresh; 2 cups Sugars, granulated; 1 cup Oil, soybean, salad or cooking; ¼ cup Orange juice, raw; 1 tablespoon Vanilla extract

Rating: 4.55 stars

87 Ratings
70 Reviews
41 Photos

There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.

By Janyce

Recipe Summary

prep:

30 mins

cook:

1 hr 30 mins

additional:

1 hr

total:

3 hrs

Servings:

Yield:

1 10-inch tube cake

Nutrition Info

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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Step 2

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.
Step 3

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.

Cook's Notes:

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

528 calories; 5.6 g protein; 83.1 g carbohydrates; 62 mg cholesterol; 340.7 mg sodium. Full Nutrition

Reviews (70)

Most helpful positive review

Jillian

12/01/2010

Wow - this is one awesome Jewish Apple Cake! And it's definitely a crowd pleaser as the submitter states. It sweet moist rises beautifully and is absolutely delicious. I didn't have Rome Beauty apples so I used a combination of apples that I had on hand. Other than that I would change a thing with this recipe. Apparently since this recipe has been handed down and made for over 37 years - if it ain't broke don't fix it! All I had to do with this after it cooled was to dust it with a little confectioners' sugar as if this beautiful cake needed anything else. Thanks Janyce for a wonderful recipe that I hope many more people try they'll be glad they did! Read More

Helpful

(151)

Most helpful critical review

lwest58

08/19/2016

I did not care for this recipe. I thought it was heavy and too sweet. Read More

Helpful

(4)

87 Ratings

5 star values: 66
4 star values: 13
3 star values: 2
2 star values: 2
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jillian

11/30/2010

Helpful

(151)

Lee

08/19/2016

Heavenly! To make it healthy version: I replace 1 c oil with 1 c unsweetened applesauce; use 1 c egg beaters instead of 4 whole eggs; reduce white sugar by 1/2 c. For flavor try replacing the 3/4 c white sugar with brown sugar to mix with the cinnamon and up the cinnamon to 4 tsp - also sprinkle some raisins or dates or dried cranberries for variety. Whole house smelled wonderful. I think with the healthy changes this would make a nice breakfast addition. Read More

Helpful

(44)

Janyce

11/16/2009

If you want the cake a little more moist decrease flour by 1/4 cup. Read More

Helpful

(40)

Baricat

01/11/2011

Absolutely phenomenal recipe! I just got a new fridge yesterday and in unloading and reloading I came upon a bag of cranberries that really needed to be used - NOW. So I first made cranberry sauce out of them cooled it and used it in this cake in place of half the apples. I scraped 1/3 of the batter in the pan topped with the cranberry sauce put in another 1/3 of the batter topped with the halved apple mixture scraped in the remaining batter. The flavor is sensational the texture super moist. Aside from the cranberries standing in for half the apples I cut the flour back to 2-3/4 cup. I baked it for only 85 minutes. I checked on it at about 45 minutes and it appeared to be browning early. So I placed a piece of foil on top for the remainder of the baking time. It came out with a nice crunchy crust on top. I glazed it with a lovely caramel rum glaze: 3 Tb butter 2 Tb brown sugar 2 Tb white sugar 1/4 tsp vanilla 1 tsp dark rum 2 Tb whipping cream combined in a small sauce pan over medium-low heat until it comes to a simmer. Continue to simmer for 3 minutes. Brush over the warm cake right after you remove it from the pan. It's not a lot of glaze but it's quite flavorful just enough to point up the cake's ingredients to perfection and to impart a lovely sheen. BTW I will try making it with only apples the next time. Yes the cranberries and glaze were a little difference but the cake flavor and texture remained unchanged and gotta say they're stellar. Read More

Helpful

(31)

Jemama

03/26/2010

Wonderful and easy!! This is a very tasty not too sweet cake that is a cinch to make. I substituted 1/2 C. of the oil with applesauce and didn't have the dryness problem some reviewers complained of in fact mine turned out very moist. I also drizzled powdered sugar glaze over the warm cake and it was a nice touch. I didn't have Rome Beauty apples but just used whatever was in my fruit bin and it was great! I highly recommend this recipe it is a great brunch cake for Spring! Read More

Helpful

(29)

02/08/2010

Wow! Great cake- I've made it 3 times now and it is fantastic!! The only alteration I make is to substitute 1/2 C. olive oil and 1/2 C. plain yogurt for the 1 C. vegetable oil. Thanks for sharing! Read More

Helpful

(17)

cupcakehead

10/25/2010

I use about 5-6 granny smith apples and it tasted great. This is my go to recipe during the fall and winter. Read More

Helpful

(17)

Peggy

11/20/2009

I have known Janyce for over 10 years her apple cake is the best! She broght it to work to rave reviews on several occasions-you go girl! Read More

Helpful

(16)

Hyemama

11/10/2010

I just made this cake 3 days ago for my family that was visiting and they loved it. I took the advice of others and used 1/2 oil and 1/2 apple sauce. The cake really came out moist and now three days later it is still moist. I may use more apples next time though. I really like the flavor of the apples with cinnamon. I would highly recommend this recipe to anyone! Read More

Helpful

(13)

lwest58

08/19/2016

I did not care for this recipe. I thought it was heavy and too sweet. Read More

Helpful

(4)

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All Reviews for Jewish Apple Cake from Bubba's Recipe Box

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Nutritional Information

Jewish Apple Cake from Bubba's Recipe Box

Servings Per Recipe: 12
Calories: 528

% Daily Value *

protein: 11 %

carbohydrates: 27 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 31 %

saturated fat: 17 %

cholesterol: 21 %

vitamin a iu: 3 %

niacin equivalents: 24 %

vitamin b6: 5 %

vitamin c: 11 %

folate: 17 %

calcium: 9 %

iron: 11 %

magnesium: 5 %

potassium: 5 %

sodium: 14 %

thiamin: 28 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Jewish Apple Cake from Bubba's Recipe Box

1 of 70

All Reviews

Jillian

11/30/2010

Helpful

(151)

Lee

08/19/2016

Helpful

(44)

Janyce

11/16/2009

If you want the cake a little more moist decrease flour by 1/4 cup.

Helpful

(40)

Baricat

01/11/2011

Helpful

(31)

Jemama

03/26/2010

Helpful

(29)

02/08/2010

Wow! Great cake- I've made it 3 times now and it is fantastic!! The only alteration I make is to substitute 1/2 C. olive oil and 1/2 C. plain yogurt for the 1 C. vegetable oil. Thanks for sharing!

Helpful

(17)

cupcakehead