Bubbas Jewish Apple Cake Food

JEWISH APPLE CAKE FROM BUBBA'S RECIPE BOX

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PHILADELPHIA JEWISH APPLE CAKE

Steps:

• Mix apple slices with cinnamon and 1 cup sugar; set aside.
• Combine dry ingredients in a medium bowl; set aside.
• Beat eggs with 1 1/2 cups sugar and light brown sugar.
• Alternately add the dry ingredients and the oil to the wet ingredients, then add the orange juice and lastly the vanilla and beat for 1 minute.
• Pour 1/3rd of the batter into a greased and floured tube pan.
• Layer 1/3rd of the apple slices and nuts over the batter.
• Repeat with layer of batter, then apples and nuts, then batter, then final layer of apples and nuts.
• Drizzle the cake with a bit of the remaining cinnamon-sugar "syrup" from the apple bowl.
• Bake at 350 degrees for 1 1/4 hours or until tester comes out clean.
• Allow cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.

JEWISH APPLE CAKE

Steps:

• In a bowl, beat the cream cheese, 1 cup sugar and brown sugar until blended. Add eggs and egg whites, one at a time, beating well after each addition. Add the applesauce, orange juice, oil and vanilla; beat until smooth. Combine flour and baking powder; add to egg mixture and mix well. In a bowl, toss the apples, walnuts, cinnamon and remaining sugar., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon a third of the batter into prepared pan. Top with half of the apple mixture. Top with another third of the batter and the remaining apple mixture. Top with remaining batter. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

JEWISH APPLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.*Place a cake circle with a cut out for the tube pan in the bottom of the pan. This will make it easier to remove from the pan.

JEWISH APPLE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a Bundt pan, I use Bakers Joy spray.
• In a large bowl, mix cake mix, pudding mix, oil, milk, vanilla extract and eggs.
• Mix thoroughly for 2 minutes or until well blended.
• Pour 1/2 batter into Bundt pan.
• Put 1/2 of the apples on top of the batter.
• Sprinkle with 1/2 of the cinnamon sugar mixture.
• Spoon the remaining batter on top of the apple-sugar mixture.
• Put rest of apples on top of the batter and sprinkle the remaining cinnamon sugar mixture on top.
• Bake@ 350 degrees Fahrenheit for one hour or until cake separates from side of pan.
• Cool in pan for 15 minutes on wire rack.
• Remove from pan.
• Can dust with confectioners sugar.

JEWISH APPLE CAKE RECIPE

Steps:

• Preheat oven to 350ºF. Grease and flour a 10" tube or 12 cup Bundt pan.In a mixing bowl, combine the cinnamon and sugar and add apple slices. Toss to coat. Set aside.In a large mixing bowl, sift together the flour, baking powder, and salt, then add sugar, oil, eggs, juice, and vanilla and beat until smooth. Batter will be very stiff.Spoon a third of the batter into the bottom of the pan. The batter will be thick so once you spoon it in, give it a slight "shimmy" to create an even layer. Arrange half the sliced apples on top, then add another third of the batter, the remaining apples, and top with the last third of the batter. Use your best rubber spatula to get all the good batter from the bowl so none goes to waste! Apples won't be completely covered.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 20 minutes before inverting onto a serving platter. Then let it cool completely.You can top the cake with a simple powdered sugar-and-orange juice glaze, a dusting of powdered sugar, or serve it as-is! Slice and enjoy!