Diane Plumley from Charlestown, W.Va., was looking for a recipe she has lost for an apple cake that was made in a tube pan with alternating layers of sliced apples and cake. Many readers sent in recipes that they thought were likely what Plumley was in search of.
I decided to test a recipe sent in by Janet Machulz from Westminster for a Jewish apple cake that is almost identical to one that I have made many times. Machulz said that she has been making this cake for about 40 years and that her daughter bakes it frequently as well for school or church functions. She says that this an "absolutely delicious cake with a moist center and a crispy outside and is sure to please."
Don't be surprised if this cake seems to take forever to bake. When you remove the cake it's a good idea to run a sharp knife around the outside edge and down the inside of the pan to loosen the cake from the pan before it cools. Once it cools completely, invert it on a serving plate and dust with powdered sugar if desired.
Wendy Kovin from Baltimore is looking for a recipe for "Spanish Cream." She said her great-grandmother used to make it but that sadly the recipe was not handed down to anyone in her family. Her mother recalls that it was made with eggs, egg whites, cream, vanilla and gelatin.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email email@example.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Jewish apple cake
Makes: 12-16 servings
3-4 apples, cored, peeled (optional) and thinly sliced (about 30 slices)
5 teaspoons cinnamon
6 1/2 tablespoons sugar
3 cups flour
3 teaspoons baking powder
1 cup oil
4 eggs, lightly beaten
2 1/4 cups sugar
1/3 cup orange juice
2 1/2 teaspoons vanilla
Preheat oven to 350. Grease and flour a tube pan. Toss apple slices with the cinnamon and 61/2 tablespoons sugar. Set aside.
Sift together flour and baking powder. Add eggs, sugar, orange juice, oil and vanilla extract. Mix until there are no lumps. Beat for 3-4 minutes until well blended. Batter will be thick.
Pour a third of the batter in the tube pan. Put a third of the apples on top of the batter. Repeat layers, ending with batter on top. Bake for 11/2-13/4 hours or until tester comes out clean.
Recipe Finder: Jewish Apple Cake
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