Jewish Apple cake is a moist, dense yet tender cake full of apple goodness. I make it frequently because so many people like it, especially our weekly community bible study group.
It is a large cake and travels well to take along if you’ve volunteered to make a dessert.
Because of its popularity, it makes a perfect little hostess gift. Instead of using the angel food or Bundt pan, bake in 3-inch x 5-inch mini loaf pans. Cool completely and tuck each loaf into 5-inch x 11-inch treat bags. Tie with a pretty ribbon or yarn and give to someone needing a little love.
Here is my handed-down recipe:
Jewish Apple Cake Recipe
2 teaspoons Cinnamon
5 tablespoons Sugar
3 cups Flour
2 cups Sugar
1 cup salad Oil
¼ cup Orange Juice
3 teaspoons Baking Powder
2½ teaspoons Vanilla
1 teaspoon salt
Sprinkle apples w/ 2 tsp. cinnamon mixed w/ sugar. Combine all other ingredients and beat to make smooth batter.
Pour half into greased and sugared angel food cake pan. Arrange half of the apples over batter and cover with remaining batter. Top with the rest of the apples. Bake 1 1/2 hours at 350 degrees. Turn out and stand to cool on rack.
Note: To make mini-loaf cakes, I used six 5 x 3-inch pans and baked 1 hour 5 minutes to 1 hour 10 minutes or until a tooth picks inserted comes out clean.
Jewish Apple Cakes packaged and ready to be delivered to friends.
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