ANGEL FOOD APPLE DUMP CAKE RECIPES

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JEWISH APPLE CAKE I RECIPE | ALLRECIPES



Jewish Apple Cake I Recipe | Allrecipes image

A delicious cake filled and topped with apples and cinnamon.

Provided by JBS BOX

Categories     Apple Desserts

Yield 1 -10 inch tube cake

Number Of Ingredients 11

3 cups all-purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs, beaten
¼ cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
  • In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
  • Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
  • Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Nutrition Facts : Calories 393.6 calories, CarbohydrateContent 55.7 g, CholesterolContent 53.1 mg, FatContent 17.5 g, FiberContent 1.6 g, ProteinContent 4.7 g, SaturatedFatContent 2.5 g, SodiumContent 191.1 mg, SugarContent 33.7 g

WOLFGANG PUCK BUTTERNUT SQUASH SOUP ... - TOP SECRET R…



Wolfgang Puck Butternut Squash Soup ... - Top Secret R… image

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Nutrition Facts : Calories 302 calories

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