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Moist Jewish Apple Cake

 

Moist Jewish Apple Cake recipe
29

Yield

16

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 cups all-purpose flour
2 ½ cups sugar
1 cup applesauce
4 large eggs
cup orange juice
2 ½ teaspoons vanilla extract
3 teaspoons baking soda
6 each Granny Smith apples
2 teaspoons cinnamon
5 tablespoons 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

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 10945% of calories 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?

 

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