Jewish Apple Cake Recipe

4.5 2
Publisher Photo

Jewish Apple Cake Recipe

Be the first to add a review
4.5 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling

Ingredients

  • 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 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

Directions

In a mixing 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. 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.
Originally published as Jewish Apple Cake in Light & Tasty June/July 2003, p52

Nutritional Facts

1 piece: 285 calories, 7g fat (1g saturated fat), 28mg cholesterol, 73mg sodium, 53g carbohydrate (0 sugars, 2g fiber), 4g protein.

  • 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 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
  1. In a mixing 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.
  2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. 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.
Originally published as Jewish Apple Cake in Light & Tasty June/July 2003, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forJewish Apple Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review