Jewish Apple Cake is a beloved recipe that has graced family gatherings and holiday tables for generations. This delightful cake, rich with apples and cinnamon, harkens back to old-world traditions brought to the Midwest by Jewish immigrants. Its dense, moist texture and rustic charm make it perfect for enjoying with loved ones around the table, evoking the warmth of family stories and cherished memories.
Jewish Apple Cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It also complements a variety of teas and coffees, making it a perfect treat for an afternoon snack or a cozy dessert after a hearty meal. For a more festive occasion, consider serving it with a warm caramel sauce drizzled on top.
Jewish Apple Cake in Bundt Pan
Servings: 10-12 servings
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Ingredients
6 cups thinly sliced and chopped apples (about 6-8 medium apples)
2 tablespoons ground cinnamon
2 1/2 cups granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
Directions
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