Jewish Apple Cake Ii Food

APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Mix the apples with the lemon juice, sugar, and cinnamon in a mixing bowl and let stand while you make the batter.
• Lightly whisk the eggs in a large mixing bowl. Add the oil, melted butter, sugar, vanilla and water and whisk until smooth. In a separate mixing bowl combine the flour, salt, and the baking powder. Use a whisk to mix the dry ingredients together. Gradually stir the flour mixture into the wet mixture and stir just until incorporated. Do not overmix.
• Generously grease and lightly flour a Bundt pan. Pour 1/4 of the batter into the pan, and then arrange a 1/3 of the apples around the top of the batter. Make 2 more layers of apples, smoothing the batter over them after each addition. Top off with the last of the batter and smooth.
• Bake about 1 hour 10 minutes, until risen, the top is nicely browned, and a sharp knife inserted in the middle of the cake comes out dry. Let cool in the pan until the cake starts to release from the sides before unmolding.

JEWISH APPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
• Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
• Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
• Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

JEWISH APPLE CAKE I

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.

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:

• 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

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.