Memory Lane Meals





   For the Apples

  • 5 apples, peeled, cored, sliced, and tossed with 5 tablespoons of sugar
  • 2 teaspoons of cinnamon

  For the Cake Batter

  • 3 cups all-purpose flour (unsifted)
  • 2 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup oil
  • 2 1/2 teaspoons REAL vanilla
  • 4 large eggs (unbeaten)
  • 1/2 cup orange juice or pineapple juice

  For Topping

  • 1 1/2 cups powdered sugar
  • 5 teaspoons milk
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 10-inch tube pan.
  3. In a spacious bowl, combine the flour, sugar, baking powder, and salt by whisking them together.
  4. Add the oil, REAL vanilla, eggs, and orange juice (or pineapple juice) to the dry ingredients. Beat together just until smooth.
  5. In a separate bowl, prepare the apples by tossing them with sugar and cinnamon.
  6. Layering the Apples and Batter:
    • Begin with a layer of batter.
    • Alternate with a layer of the apple mixture.
    • Continue this pattern until you've used up all the batter and apples. End with a layer of apples on top.
  7. Baking:
    • Bake in the preheated oven for 1 hour to 1 1/2 hours. You can check for doneness by inserting a toothpick into the cake; it should come out clean when the cake is done.
    • Your baking time may vary, but aim for around 1 hour and 9 minutes, like your previous successful attempt.
  8. Topping Options:
    • Drizzle the cake with a glaze made by mixing powdered sugar, milk, and vanilla together (1 1/2 cups powdered sugar, 5 teaspoons milk, 1/2 teaspoon vanilla).
    • Alternatively, you can simply dust the cake with powdered sugar.

Enjoy your delicious Jewish Apple Cake!

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