Jewish Apple Cake
 
Prep time
Cook time
Total time
 
I used melted and cooled butter flavored Crisco instead of plain oil this time. The slight butter undertone was a great addition to the already delicious cake. Using half a cup of softened butter and a half cup of oil will give you a similar or even better result then the Crisco, but the original recipe calls for one cup of veg or canola oil.
Recipe type: Cake
Serves: 10-12
Ingredients
  • 4 eggs
  • 2 cups sugar
  • 1 cup oil *see note above in summary section
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 4 cups grated apples
  • 4 tsp cinnamon
  • 4 tbsp brown sugar
Instructions
  1. Preheat your oven to 350
  2. Grease and and flour a bundt pan**
  3. Beat eggs until yellow
  4. Add sugar, oil*, and vanilla and mix until well creamed
  5. Add flour, baking powder, and salt. Mix until well combined
  6. Stir in grated apples until blended throughout.
  7. Combine cinnamon and brown sugar in a small bowl
  8. Pour half cake batter into bundt pan
  9. Sprinkle half of the cinnamon mixture over batter.
  10. Run a Knife or spoon through the cinnamon mixture and batter to create swirls
  11. Repeat with remaining batter and cinnamon mixture
  12. Bake at 350 for 50-60 minutes. 55 minutes in my oven is just right
  13. Test cake by poking in the center with a toothpick. Toothpick should come out clean when cake is ready to remove from oven
  14. Cool cake completely
  15. Run knife along sides of pan and turn out onto a large round plate or cake stand
  16. Dust with powdered sugar and enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/jewish-apple-cake/