This is an apple lover’s delight, the cake is packed with apple but also has wonderful flavours from orange juice, vanilla and cinnamon.
I have tried to make this twice with the same results. I have cooked this for 2 hours it is still uncooked in the center. - 24 Oct 2017
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)
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)