Jewish Apple Cake


3/4 cup of sugar

1 teaspoon cinnamon

4 cups all-purpose flour

2 cups sugar

4 teaspoon baking powder

1 teaspoon salt

1 cup orange juice

1 cup vegetable oil

4 eggs

1 teaspoon vanilla extract

6 Jersey Fresh apples, peeled and sliced


25m prep time / 75m cook time

1. Pre-heat oven to 350 degrees. Grease and flour 9.5-inch tube pan and set aside
2. Peel and slice 6 large apples, set aside
3. In small bowl, combine 3/4 of sugar and cinnamon. Mix together
4. Add 1/2 cup of the sugar and cinnamon mixture to the sliced apples. Stir to coat and set aside
5. In a large mixing bowl, sift flour, 2 cups of sugar, salt, and baking powder together
6. Make a well in the center of the dry ingredients and add the orange juice, oil, eggs and vanilla, Beat until incorporated
7. Pour half of the batter in a greased tube pan. Spread half of the apple mixture over the batter and sprinkle with half of the remaining cinnamon sugar mixture
8. Add the remaining mixture to the pan and top with the rest of the apples. Sprinkle with remaining cinnamon sugar
9. Bake for 1 hour and 10 minutes or until toothpick comes out clean
10. Allow cake to cool completely before removing from the tube pan

Jersey Fresh Product(s) Used: Apples Eggs

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