Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Jewish Apple Cake

Print recipe & shopping list
Jewish Apple Cake
Submitted by:
Makes: 12 servings adjust



  • 12 pound Sweet Butter
  • 3 cups Flour
  • 2 Eggs, beaten
  • pinch Salt

Step 1

BUTTER DOUGH: Mix flour and salt with 1/2 lb. of the butter, cutting in butter using a pastry blender or large fork. Add beaten eggs and work dough until it has bubbles.


  • 12 pound Sweet Butter

Step 2

Roll out dough on a lightly floured board and spread 1/4 lb. softened butter over half the dough. Fold the other half over, and top with the remaining 1/4 lb. butter. Fold dough over and roll flat, repeating rolling and folding process 3 times in all.

Step 3

Spread butter dough in a 10x14 inch pan, pressing dough partially up the sides.


  • 4 Egg Yolks
  • 12 cup Sweet Cream
  • 1 tablespoon Sugar
  • 1 teaspoon Cinnamon

Step 4

Mix egg yolks, sweet cream, sugar and cinnamon. Spread mixture evenly over the butter dough.


  • 12 cup Slivered Almonds
  • 8 Apples, peeled and sliced

Step 5

Arrange a layer of apples in rows on top. Sprinkle lightly with slivered almonds.


  • Powdered Sugar

Step 6

Bake in a 350°F. oven for 40 minutes, or until browned. Sprinkle with powdered sugar while cake is still hot.
Kitchen Monki sign up