Apple Cake

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    Apple Cake

    Apple Cake

    (199)
    1hour35min


    185 people made this

    This is an apple lover’s delight, the cake is packed with apple but also has wonderful flavours from orange juice, vanilla and cinnamon.

    Ingredients
    Serves: 14 

    • 2 teaspoons ground cinnamon
    • 5 teaspoons white sugar
    • 3 cups (375g) plain flour
    • 1/2 teaspoon salt
    • 2 1/2 teaspoons baking powder
    • 2 cups (345g) white sugar
    • 1 cup (250ml) vegetable oil
    • 4 eggs, whisked
    • 1/4 cup (60ml) orange juice
    • 2 teaspoons vanilla essence
    • 3 apples, peeled, cored and sliced

    Directions
    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Grease and flour one 25cm ring tin.
    2. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
    3. In a large mixing bowl combine the flour, salt, baking powder and 2 cups sugar. Stir in the vegetable oil, whisked eggs, orange juice and vanilla. Mix well.
    4. Pour half of the batter into the prepared cake tin. Top with half of the sliced apples and sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
    5. Bake in the preheated oven for 70 to 90 minutes.
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    Reviews and Ratings
    Global Ratings:
    (199)

    Reviews in English (192)

    by
    925

    I have made this cake hundreds of times over the last 35 years with the following changes: Use 4 to 5 large apples (preferably Rome apples - they are nice and firm, not too sweet, not too tart); use 1 tablespoon vanilla; be generous with the cinnamon/sugar mixture - at least 1/2 cup sugar and 2 to 3 tsp. cinnamon (I never really measure it, just dump it on there!); pour cinnamon/sugar mixture over apples then set aside; I always use a large tube pan coated with Baker's Joy for even baking; bake for at least 1 1/2 to 1 3/4 hours. When finishing putting batter and apples into pan, I drizzle the juice from the apples on top for a finishing touch. It also seems important in the way you mix the batter. First I start with beating the eggs and sugar together; combine the flour, salt and baking powder together; then add alternately the flour mixture and oil, then the orange juice, then lastly the vanilla. This cake comes out perfect every time! Always gets rave reviews and requests for the recipe.  -  11 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    245

    A lot of Jewish apple cakes come out dry but this cake is very moist and delicious. The only difference I made in the recipe was to follow my friends advice and mix the cinnamon/sugar with the apple slices instead of sprinkling the cinnamon and sugar over the apples. That gave the apples a delicious flavor in the cake. At 350 degrees it took 85 minutes to come out perfectly.  -  02 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    238

    I have been making this recipe for MANY years. It is just about foolproof. Everyone loves it. I do a couple of things differently: I cut up the apples and sprinkle them with sugar and cinammon and let them sit. I use 3 layers of batter and 2 layers of apples (ending with the batter) and then pour the juice from the apple/sugar/cin mixture over the batter before putting the cake in the oven.  -  14 Dec 2004  (Review from Allrecipes USA and Canada)

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