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Jewish Apple Cake


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Rate this recipe 4.4/5 (27 Votes)


  • 3 cups all-purpose flour
  • 4 eggs
  • 2 1/2 cups white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 apples - peeled, cored and sliced
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 2 1/2 teaspoons vanilla extract
  • 5 tablespoons white sugar
  • 2 teaspoons ground cinnamon


Servings 1
Adapted from


Step 1

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.


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