An old family favorite! very delicious apple cake
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 9-inch tube cake |
Ingredients
- 2 cups peeled apples, thinly sliced
- 5 tablespoons white sugar
- 2 tablespoons ground cinnamon
- 1 cup vegetable oil
- 2 cups white sugar
- 4 eggs
- 2 ½ teaspoons vanilla extract
- ¼ cup orange juice
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup butter, melted
- ⅓ cup orange juice
- ⅔ cup white sugar
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan.
- Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
- To make the glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 367 mg |
| Sugars | 53 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this cake. For me though it has way too much sugar and was too sweet.
I used orange juice with powdered sugar as well for the glaze; but It tasted just fine without it. I found it to be not as moist as I expected, I may have over beat the eggs- making them too stiff. But my family loved it. Overall, not at all a bad cake. Will definitely be making this again.
I’m not sure how many times I’ve made this now. It’s always a favorite with friends and family. I change the recipe a bit because that’s just what I always do. I always add more apples a little more sugar. Love it with pecans. Absolutely love this cake.
This is the same recipe my grandmother passed down. It’s a winner for sure!
This was wonderful, my husband and mother-in-law don’t like cooked apples and loved this recipe. Made it for Yom Kippur. I cut the sugar in half in each step. Wasn’t too sweet. Followed the rest of the recipe, except cooked for one hour total. Used the glaze. Will make again.
A great recipe that brought back fond memories. My Mom made this cake for us all the time when we were growing up and used the same recipe. She never iced it with anything, and when I used this receipt to make the cake recently, I served it plain just the way my Mom used to. It was perfect! Thanks for sharing.
This cake was amazing. So moist! My whole family loved it. It tasted great 🙂
I have not made this yet but saw in the reviews to use apple cider instead of the orange juice and like the idea!
The cake is delicious. I don’t know if it was in there for a full 1 hour and 25 minutes. I baked to an hour and checked it every 10 minutes afterwards. I also did 3 layers of apples instead of the suggested 1 as I wanted the apples more distributed. Only reason I bumped it down a star is because of the glaze used. I should have just done orange juice and powdered sugar as some of the comments state. Delicious cake though. I’ll be making this one again with a different glaze.
The recipe works out great, but if you want to kick it up a notch, drizzle a little brandy or rum sauce over the top. I used 5 tablespoons of apple brandy, quarter cup confectioners’ sugar and quarter cup butter. Melted this together in the microwave and brushed this over the sides & poured it all over the top. It had a great flavor and really made for a very moist cake.
Very good cake. My family really enjoyed it. I think next time I might add more apples. There didn’t seem to be enough for me. Other than that it was great.
this is so amazing and moist!!!! a must try!
Loved this cake and so did everyone else!!
I have made several Jewish Apple Cakes over the years and found this one to be dry, lacking in flavor and poor in texture. The lack of flavor along with the glaze made the cake overly sweet.
This cake was good but not to-die-for. I think, however, that was mainly due to over baking. You do NOT need an hour and 25 mins. This makes the crust rock hard and it doesn’t absorb the glaze. I think if it was baked an hour and absorbed the glaze it would be a lot moister. I’ll give it another shot and try that next time, but if that doesn’t wow me, I’ll be moving on.
Yummy! I have made this 2x in the past 2 weeks – first time according to recipe (except I cut bake time down to 1 hour), 2nd time I substituted 1/2 c. unsweetened applesauce for 1/2 c of the oil. Second time, I made this in the Perfect brownie pan (one that makes the individual brownies as it bakes). I cut the time down to 45 minutes as the metal is touching more sides. Great for treating people at work this way!
Very moist and a great cinnamon taste throughout but not overbearing. I would use the glaze, it adds to the favor of the cake. Great for church events, family events and more. A real keeper. I would back off the time, just a bit, but our over runs hot.
I just made this cake today and HAD to taste it before it even cooled off much. It is just yummy! I only used 1T of cinnamon. It was just right. Can’t wait to share some with friends, it’s too much for just the two of us! Thanks!
Wow I’m not sure what I did wrong and I love to bake. Someone had given me a bunch of apples leftover from a health fair and I thought i would try this…had to throw it away because it was dry and way too sweet for my taste and my family.
Yum! Used apple cider vs. OJ as recommended. Glazed after it cooled & removed fr the bundt pan. Will probably use loaf pans next time & glaze while hot. This is an excellent/hardy cake. Very nice for brunch or dessert!
This cake is outstanding easy to make and delicious.I will be making this cake for a long time. This cake needs another star!!!!!!!!!!!!!!!!!!!!!