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Jewish Apple Cake

 Jewish Apple Cake
This moist cake, with two layers of cinnamon-seasoned apples, makes a yummy snack or breakfast treat. "My family loves Jewish Apple Cakes, so this low-fat version became an instant favorite," says Kylene Konosky of Jermyn, Pennsylvania.
16 ServingsPrep: 20 min. Bake: 70 min. + cooling


  • 2 tablespoons reduced-fat cream cheese, cubed
  • 1 cup plus 3 tablespoons sugar, divided
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/2 cup orange juice
  • 1/3 cup canola oil
  • 2-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3-1/2 cups sliced peeled apples
  • 2 tablespoons chopped walnuts
  • 1 tablespoon ground cinnamon
  • 2 teaspoons confectioners' sugar


  • In a bowl, beat the cream cheese, 1 cup sugar and brown sugar until
  • blended. Add eggs and egg whites, one at a time, beating well after
  • each addition. Add the applesauce, orange juice, oil and vanilla;
  • beat until smooth. Combine flour and baking powder; add to egg
  • mixture and mix well. In a bowl, toss the apples, walnuts, cinnamon
  • and remaining sugar.
  • Coat a 10-in. fluted tube pan with cooking spray and dust with flour.

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Jewish Apple Cake (continued)

Directions (continued)

  • Spoon a third of the batter into prepared pan. Top with half of the
  • apple mixture. Top with another third of the batter and the
  • remaining apple mixture. Top with remaining batter. Bake at 350°
  • for 70-80 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 10 minutes before removing from pan to a
  • wire rack to cool completely. Dust with confectioners' sugar. Yield:
  • 16 servings.
Nutritional Facts: One piece equals 285 calories, 7 g fat (1 g saturated fat), 28 mg cholesterol, 73 mg sodium, 53 g carbohydrate, 2 g fiber, 4 g protein.