New this month
Get the Allrecipes magazine

Jewish Apple Cake I

JBS BOX

"A delicious cake filled and topped with apples and cinnamon."
Added to shopping list. Go to shopping list.

Ingredients

servings 394 cals
Original recipe yields 14 servings (1 -10 inch tube cake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
  2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
  3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
  4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Nutrition Facts


Per Serving: 394 calories; 17.5 g fat; 55.7 g carbohydrates; 4.7 g protein; 53 mg cholesterol; 191 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 162
  1. 192 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart);...

Most helpful critical review

I was very disappointed with this recipe - because I never got a chance to eat it. I printed it out and followed it to the letter. My husband set the timer for 70 minutes, but I thought it wou...

Most helpful
Most positive
Least positive
Newest

I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart);...

A lot of Jewish apple cakes come out dry but this cake is very moist and delicious. The only difference I made in the recipe was to follow my friends advice and mix the cinnamon/sugar with the ...

I have been making this recipe for MANY years. It is just about foolproof. Everyone loves it. I do a couple of things differently: I cut up the apples and sprinkle them with sugar and cinamm...

This was a great cake. As other reviewers suggested I made 1 1/2 times the batter and the cake baked perfectly to the top of the tube pan. I doubled the apples, mixed them in brown sugar and cin...

High marks for this one! I made it lowfat by substituting apple sauce for the oil, and it still turned out well. I also substituted rum for the orange juice, as recommended by another reviewer...

I was very disappointed with this recipe - because I never got a chance to eat it. I printed it out and followed it to the letter. My husband set the timer for 70 minutes, but I thought it wou...

Love this cake. I cheated and used 4 apples, instead of mixing apples in white sugar, I used brown, and instead of orange juice I used 1/4 cup of Rum! Much better.

I have made this cake 5 times now, and its been a winner every time. Can be made as dessert and served with cream. Turns out perfect each time, so no worries if you have to make it at the la...

I used 6 small apples in the recipe and tossed them with the cinnamin and sugar after I cut them (so they would not brown). I layered the cake 2 times in a tube pan also. Cake came out GREAT. If...