Jewish Apple Cake - Recipe

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“JEWISH APPLE CAKE” IS IN:

NEXT RECIPE: JEWISH APPLE CAKE

JEWISH APPLE CAKE

Dough:

1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
3/4 cup sugar
1/4 pound (1 stick) butter
1 teaspoon vanilla

Filling:

6 medium-sized apples
sugar, cinnamon and lemon juice, to taste

Topping:

1/2 cup sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons softened butter
1 1/2 tablespoons flour

Combine 1 3/4 cups flour, salt, baking powder, eggs, sugar, butter and vanilla together. Blend well. Refrigerate for several hours.

When ready to bake, divide dough in half.

Pat one half into a well greased 8 x 12" shallow baking dish. Dough is soft and cannot be rolled. Reserve second half.

Pare the apples and shred on coarse grater or using the shredding disk of a food processor.

Season apples to taste with sugar, cinnamon, and lemon juice. Spread apple mixture on dough in pan and pat the second half of dough over the apples to cover.

Combine sugar, cinnamon, butter and flour for topping. Spread over top of cake.

Bake in a moderate oven at 375°F for 45 minutes.

Submitted by: CM

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recipe reviews
Jewish Apple Cake

· Aug 22 · #1312

Paula says:

Is this cake served warm like a pudding? and can it be served with custard? Will it keep for 3 days in an air tight container? Thanks

· Sep 23 · #4998

Cooks.com replies:

Hi Paula,

You can serve it warm or cold, however you like. Try topping it with French Vanilla ice cream! It should keep for several days in the refrigerator, but would be best served straight from the oven.

-- CM

· Jan 12 · #24068

Phyllis Chittum (Virginia) says:

I did this recipe and added chopped pecans with the sugar cinnamon, butter topping... then served from the oven as CM said, with the French Vanilla Ice Cream... Pure heaven. Everyone asked for the recipe.

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