APPLE CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
FRESH APPLE SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
JEWISH APPLE CAKE I
A delicious cake filled and topped with apples and cinnamon.
Provided by JBS BOX
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
- In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
- Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
- Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 55.7 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 191.1 mg, Sugar 33.7 g
JEWISH APPLE CAKE
Make and share this Jewish Apple Cake recipe from Food.com.
Provided by Duckie067
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
- Layer the batter and apples in a greased tube pan.
- **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
- Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.
JEWISH APPLE CAKE FROM BUBBA'S RECIPE BOX
There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.
Provided by Janyce
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 528 calories, Carbohydrate 83.1 g, Cholesterol 62 mg, Fat 20.3 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 340.7 mg, Sugar 55.8 g
JEWISH APPLE-CINNAMON CAKE
Make and share this Jewish Apple-Cinnamon Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Filling: Mix apple pieces, sugar and cinnamon.
- Cake: Add wet ingredients.
- Add dry ingredients to wet.
- Batter will be thick.
- Grease and flour a 10 inch tube pan Add half the batter to pan.
- Add half the apples.
- Add the other half of batter and top with the apples.
- Bake at 350F for 1 ½ hours.
Nutrition Facts : Calories 495.8, Fat 20.2, SaturatedFat 3, Cholesterol 62, Sodium 310.2, Carbohydrate 74.8, Fiber 2.9, Sugar 47.5, Protein 5.6
BLUE RIBBON APPLE CAKE
Jennie Wilburn of Long Creek, Oregon credits, "A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 353 calories, Fat 15g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 165mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
EASY JEWISH APPLE CAKE
Quick, easy, and delicious! You can stir this together when company is on the way, and be able to serve it warm. Better yet, make it the day before - it gets even better when it sits overnight. First received this recipe from a co-worker at a gardening equipment manufacturer; she was an incredible baker, and generous with her recipes!
Provided by Artboy34
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 9" x 13" pan.
- Peel, core, and chop apples. Combine in a large bowl with the sugar.
- Sift flour, salt, baking soda, and cinnamon together in a separate bowl.
- Combine eggs, oil, and vanilla extract.
- Alternately mix dry and liquid ingredients into apple mixture.
- Stir in chopped nuts, if using.
- Spread into prepared pan.
- Bake for 45 minutes.
PHILADELPHIA JEWISH APPLE CAKE
Moist, dense and full of cinnamon-sugar coated apples. Use Granny Smith, Golden Delicious, Macintosh or Gala apples.
Provided by LizCl
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
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