Ida's Jewish Apple Cake

Prep Time
Cook Time
1h 10m
Ready In

"This is an easy recipe from an old community cookbook. It is forgiving and it makes a great pan cake for pot lucks. I prefer this recipe to all others I have tried. The original recipe uses 4 large apples - I make this with more apples, cut into 1/4 " slices."

Original is 8 servings


  • Serving Size: 1 (175.2 g)
  • Calories 490.8
  • Total Fat - 26.7 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 52.1 mg
  • Sodium - 185 mg
  • Total Carbohydrate - 60.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 38.7 g
  • Protein - 5.5 g
  • Calcium - 114 mg
  • Iron - 1.1 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 350F.

Step 2

Spray a pyrex 9 x 13 pan with non-stick spray-set aside.

Step 3

In a mixer - add the eggs, 1 cup sugar, oil, vanilla, flour, baking powder, salt and water- mix until combined well.

Step 4

Peel, core and slice the apples and place in a large bowl - add the 1/4 cup sugar and cinnamon- toss well.

Step 5

Place approx 3/4 of the apples on the bottom of the pan, pour the batter over as evenly as possible, sprinkle the nuts over, then the remaining apples over the top.

Step 6

Let bake for approx 1 hour to 1 hour and 15 minutes, or until done - cake should spring back when touched in the middle.

Step 7

Remove from the oven and let cool in the pan.


No special items needed.

1 Reviews


This was easy to make. I originally had five Jonagold apples but two were bad. I supplemented with a Bartlet pear. It worked out fine. This smells awesome when its cooling off. If you are expecting more of an apple crisp top, this will not have one. Also, if you are worried about tasting too many walnuts, don't worry about that, either. It adds to the flavor, I believe. I used to not like walnuts in anything at all; so believe me when I say that it's alright to try this. I picked this for Alphabet Soup 2019.


(22 Nov 2019)

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