This Jewish Apple Cake is moist and full of sweet apples and cinnamon. Be sure to grab a slice before it’s all gone.

It’s apple season here at Russo’s! Along with pumpkins and gourds, apples are synonymous with fall.  It’s a wonderful time of year. We grow 20 acres of apples here on our farm and 14 different varieties including popular favorites such as Gala, Stayman Winesap, Red Delicious and Fuji (my favorite). Lucky for me, our house sits right in the middle of one of our apple orchards. So, I am lucky enough to be able to walk out the front door and swipe an apple or two. Did you know that an apple tree takes three years from the time it is planted to produce an apple?


  • ¾ cup of sugar
  • 1 teaspoon cinnamon
  • 4 cups flour
  • 2 cups sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup orange juice
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 6 apples, peeled and sliced
  • Get Ingredients Powered by Chicory


  1. Pre-heat oven to 350 degrees.
  2. Peel and slice 6 large apples, set aside.
  3. In small bowl, combine ¾ of sugar and cinnamon. Mix together.
  4. Add ½ cup of the sugar and cinnamon mixture to the sliced apples. Stir to coat and set aside.
  5. In mixing bowl, sift flour, 2 cups of sugar, salt, and baking powder together.

for full instruction please see : thefarmgirlgabs.com

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