Jewish Apple cake

Jewish Apple cake

Anita H
Edited on Jan 22, 2010

Moist, dense and full of cinnamon-sugar coated apples. Use Granny Smith, Macintosh, Golden Delicious or Gala apples.


4 large or 6 small apples, peeled and thinly sliced
1/2 cup sugar
1 tbsp. cinnamon
1/2 cup chopped walnuts (optional)
3 cups flour, sifted
2 cups sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup oil
4 eggs
1/3 cup orange juice
2 1/2 tsp. vanilla
1/4 cup chopped walnuts for top (optional)


Toss apples with cinnamon and sugar and set aside.
Stir together the dry ingredients in a large bowl.
In a separate bowl. whisk together oil, orange juice, sugar and vanilla.
Mix wet ingredients into the dry ingredients, then add eggs, one at a time.
Beat just until smooth.
Stir in the apples and the walnuts.
Pour into a greased and floured tube pan.
Drizzle the cake with a bit of the remaining cinnamon-sugar syrup from the apple bowl.
Place the cake on a cookie sheet and bake in a 350 degree oven 1 hour and 15 minutes, or until a tester comes out clean.
Allow the cake to cool in the pan on a wire rack. When cool, take the cake out of the pan.

Not a NESTLÉ®-tested recipe.

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