Ingredients for Auntie Mary's Jewish Apple Cake
- 6 medium apples (about 6 cups chopped)
- 2 teaspoons ground cinnamon
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- Oil
- Orange Juice
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon baking soda
- 1 cup sour cream
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How to Make Auntie Mary's Jewish Apple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Peel, core, and chop 6 medium apples (about 6 cups chopped). In a medium bowl, toss the apples with 2 teaspoons of ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared pan. Spread half of the cinnamon apples evenly over the batter.
- Pour the remaining batter over the apples, and top with the remaining apples.
- Bake for 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
154 g
Sugar
2164g
Fat
198g
Carbs
293g
