Jewish Apple Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 21%
  • Fat: 6.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.8g
  • Protein: 4.4g
  • Carbohydrate: 53.6g
  • Fiber: 1.5g
  • Cholesterol: 29mg
  • Iron: 2mg
  • Sodium: 196mg
  • Calcium: 84mg

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup sweetened applesauce
  • 1/2 cup orange juice
  • 1/3 cup vegetable oil
  • 2 tablespoons (1 ounce) 1/3-less-fat cream cheese
  • 2 1/2 teaspoons vanilla extract
  • 3 large egg whites
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 1/2 cups sliced peeled apple (about 1 pound)
  • 3 tablespoons granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons chopped walnuts

Preparation

  1. Preheat oven to 350°.
  2. Coat a 10-inch tube pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
  3. Beat granulated sugar and next 8 ingredients (sugar through eggs) at medium speed of a mixer until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Add flour mixture to sugar mixture, beating at low speed just until blended. Combine apple and remaining ingredients. Spoon half of batter into prepared pan. Top with half of apple mixture. Repeat with remaining batter and apple mixture. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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