I need help with Jewish Apple Cake

**Seamus Lab** · 08-20-2009, 09:26 PM

First, I'm embarrassed to admit that I've never made a scratch cake. I've only ever used box cakes. I'm expected to make a cake for a family event next week and I didn't want to use a box cake so I found a recipe for Jewish Apple Cake online. I want to make one ahead of time to make sure it turns out well.

Here's my question: The recipe only says "slice apples". But the picture with the recipe looks like the apples are in chunks.

Am I slicing the apples? Thick, thin? or am I cutting them into chunks.

**amazongold** · 08-20-2009, 09:53 PM

I'd say try small chunks first. If that doesn't seem to work, do the 'real' one with thick slices. The one I've had, had chunks.

**Seamus Lab** · 08-20-2009, 10:02 PM

Thank you so much, that sounds right. Any Jewish Apple cake I had never had slices in it. Of course I've only had Jewish Apple cakes that I bought at the bakery.

You would think in 28 years of marriage that I might have done a scratch cake before now.

**Sams Mom** · 08-21-2009, 08:39 AM

Originally Posted by Seamus Lab

You would think in 28 years of marriage that I might have done a scratch cake before now.

Why? The box cakes are so cheap and easy as I'm discovering. I only started making scratch cakes because I wanted to replicate the cakes of my Mom's youth. Her mom made rainbow cakes, white cakes with different colour food colouring added. With with a 5 month old, those cakes are too much, but I can whip up a duncan hines devil's food cake without too much trouble.

**joflake** · 08-21-2009, 12:15 PM

I'd say small chunks also. We grew up making all cakes from scratch. Box cake mixes just don't compare. I'll have to dig out some of my Grandma's old recipes and try them again.

**Seamus Lab** · 08-21-2009, 04:59 PM

Just put my test version in the oven. Can't wait to see how it comes out. The batter was almost as thick as cookie dough.

**AZLAB** · 08-21-2009, 05:28 PM

If it is a cake that you put the apples in the pan first then add the batter I would do slices as they would look better. If the apples are stirred through the batter then I would do chunks. Or if you stir so many in the batter and you line the pan with the other half I would do slices for lining and chuncks for batter.

I just think the slices look better if they are the cake topping.

Good luck and let us know how the test cake comes out.

**Seamus Lab** · 08-21-2009, 06:44 PM

Oh, I'm so thrilled. It turned out perfect. Very tasty and very moist. I can't get over how heavy this cake is. I cut the apples into small chunks.
Here's the recipe that I used:

INGREDIENTS (Nutrition)
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar

DIRECTIONS
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.