Best 10 Easy Jewish Apple Cake Recipes

MOM'S FAVORITE JEWISH APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix 5 tablespoons sugar and cinnamon together in a large bowl. Add apple slices and toss to coat.
• Mix flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract together in another bowl and beat until smooth and thoroughly blended. Batter will be thick.
• Place 1/2 of the batter in the prepared tube pan. Top with 1/2 of the apple slices. Add remaining batter to the pan, and neatly arrange remaining apple slices on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

JEWISH APPLE CAKE

Steps:

• Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
• Layer the batter and apples in a greased tube pan.
• **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
• Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.

JEWISH APPLE CAKE I

Steps:

• 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.
• 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.
• 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.
• Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

JEWISH APPLE CAKE

Steps:

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

JEWISH APPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
• Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
• Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
• Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

EASY JEWISH APPLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9" x 13" pan.
• Peel, core, and chop apples. Combine in a large bowl with the sugar.
• Sift flour, salt, baking soda, and cinnamon together in a separate bowl.
• Combine eggs, oil, and vanilla extract.
• Alternately mix dry and liquid ingredients into apple mixture.
• Stir in chopped nuts, if using.
• Spread into prepared pan.
• Bake for 45 minutes.

JEWISH APPLE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a Bundt pan, I use Bakers Joy spray.
• In a large bowl, mix cake mix, pudding mix, oil, milk, vanilla extract and eggs.
• Mix thoroughly for 2 minutes or until well blended.
• Pour 1/2 batter into Bundt pan.
• Put 1/2 of the apples on top of the batter.
• Sprinkle with 1/2 of the cinnamon sugar mixture.
• Spoon the remaining batter on top of the apple-sugar mixture.
• Put rest of apples on top of the batter and sprinkle the remaining cinnamon sugar mixture on top.
• Bake@ 350 degrees Fahrenheit for one hour or until cake separates from side of pan.
• Cool in pan for 15 minutes on wire rack.
• Remove from pan.
• Can dust with confectioners sugar.

JEWISH APPLE CAKE

Steps:

• Peel and dice apples. Combine cinnamon and 5 teaspoons Splenda and pour over apples. Let sit while making cake.
• Combine the rest of the ingredients in a large mixing bowl and beat until smooth.
• Spray a 10 inch tube pan with nonstick cooking spray.
• Add apples to batter and pour into prepared pan.
• Bake at 350 degrees for about 45 minutes.

BLUE RIBBON APPLE CAKE

Steps:

• In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.

JEWISH APPLE CAKE

Steps:

• Peel and core apples and slice thinly.
• Combine apple slices with 7 tbls sugar and cinnamon.
• Mix well and set aside.
• Mix all other ingredients well, (add nuts if using).
• Pour half the batter into a well greased tube pan, cover with half the apples then add the rest of the batter and finally cover with the remaining apple slices.
• Bake in the oven at 350 for 1 hour 45 minutes.
• The cake is ready when a toothpick comes out clean.
• Cool in pan for 25 minutes.