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Moist Jewish Apple Cake

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Submitted by LaNore

Moist Jewish Apple Cake recipe

YIELD

16 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

3 7.1E+2
2 ½ 591
CUPS ML SUGAR
1 237
CUP ML APPLESAUCE
4 4
LARGE LARGE EGGS
79
CUP ML ORANGE JUICE
2 ½ 13
TEASPOONS ML VANILLA EXTRACT
3 15
TEASPOONS ML BAKING SODA
6 6
2 1E+1
TEASPOONS ML CINNAMON
5 75
TABLESPOONS ML SUGAR

Directions

Beat together the first 7 ingredients until smooth.

Peel and thinly slice apples.

Add sugar and cinnmaon to the apples.

Put a thin layer of batter on the bottom of a prepared tube pan, then a layer of apples, more batter, more apples and top off with remaining batter.

Bake at 350℉ (180℃) F for 1 hour and 45 minutes.

( you may want to put a layer of alumium foil over the top during the last 15 minutes of baking to avoid too much browning.)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 1094 5% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 484mg 20%
Total Carbohydrate 82g 82%
Dietary Fiber 6g 25%
Sugars g
Protein 34g
Vitamin A 7% Vitamin C 46%
Calcium 7% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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