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Jewish Apple Cake

This recipe is a vintage recipe  from the 1940s handed down to me by my Aunt Alice Flack who lived in Southeastern PA. It has long been a family favorite. It’s a great cake to make in the Fall or any time you have some apples to spare.

Preheat oven to 350 degrees.
Grease and flour a tube or bundt pan.

Peel and cut up:
3 medium to large apples. Roll in a cinnamon and sugar mixture 3 Tbsp. sugar and 1/2 teaspoon cinnamon. Set aside.jewish-apple-cake

Mix together:
1/4 cup orange juice
1 cup of vegetable or canola oil
2 1/2 teaspoons of vanilla
4 eggs

Stir in:
2 cups of sugar and mix well

Sift together and add to wet ingredients, a little at a time:
3 cups of flour
3 teaspoons of Baking Powder

The mixture will be thick.

Fold in the apples and fill the pan.

Bake for 1 hour and 15 minutes until cake tester comes out clean.

Top with powdered sugar or a cream cheese drizzle:
1/2 block of cream cheese
1/2 cup of powdered sugar
1 teaspoon vanilla
Add  3-4 Tbsp of milk, one at a time until you get the consistency of glaze that you want.

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