Fruit fudge prepared with jam.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 14 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- 5 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 4 medium baking apples – peeled, cored, and sliced
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 orange, juiced
- 3 teaspoons baking powder
- 2 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix 5 tablespoons sugar and cinnamon together in a bowl. Add apples and toss to coat.
- Mix flour, 2 cups sugar, vegetable oil, eggs, orange juice, baking powder, and vanilla extract together in a large bowl until moist and thick. Pour a little batter into the prepared pan to cover the bottom and layer with sugared apple slices. Repeat layers of batter and apples, finishing with batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 126 mg |
| Sugars | 39 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
While this cake is very tasty I have the newspaper article it was first published in over 30 years ago and I have been making this same cake since then. Perhaps the submitter did not know this but does not excuse the fact this has been published in the San Diego Union Tribune. Some Jewish women were talking about how they managed to survive WWII by sharing their mother’s recipes. This recipe was one woman’s mother’s Jewish Apple Cake It is better than a 3 star rating, but not original to this submitter.
This cake is scrumptious. Unlike the past review I had no problem w batter staying put. I learned to take a spoon and tap the outer side to release batter while spinning the Bundt pan. I go back and smooth the batter with the backside of a spoon covering every apple slice. Try to keep the cone side free of a lot of batter for easy release. I also combine vege oil and crisco to coat pan. Can’t say enough about this recipe I love it. Just be certain your apples are cut thin. I used orange extract with water Enjoy!
Ok, taste-wise this cake is phenomenal; I mean, it’s crazy good! Perfectly sweet, plenty of apple flavor, and the cinnamon comes through surprisingly well too. The cake portion itself is also quite moist and light. No complaints on that end at all. Where I had trouble is with the apples. I used 4 smallish McIntosh apples, sliced really thin. This makes a lot of apple slices to layer in between the cake batter. I was worried that the apples would block the cake from baking into itself to make one cohesive cake–and I was right. The cake came apart at the apple layers, essentially making two separate cakes with apples. I was able to salvage it and stack it back together, but it looks a hot mess. I don’t think I’d use less apples, because I like the flavor–but maybe I’d dice two of the apples and put them directly into the batter, then thinly slice the remaining two apples to create layers. Also, my cake batter wasn’t very thick as the recipe described, even though I followed the recipe to a T (with the only exception being adding a 1/2 tsp of salt). So I rate this 4 stars, because the flavor is dead-on; but I would be wary about layering the apples too much. Thanks for the recipe though–this cake is delicious!