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    Home » Recipes » Cake Recipes

    Jewish Apple Cake

    Published: Jun 7, 2020 · Modified: Sep 18, 2021 by Chef Dennis Littley

    10.6K shares
    • Facebook3.9K
    4.99 from 239 votes
    Jump to Recipe
    pinterest image for Jewish apple cake

    Jewish Apple Cake is one of my favorite food memories from my high school years. It was one of the cakes that the girls made in Home EC as a project. A lot of you probably have never heard of Home Ec either.

    I could always count on the new class making Jewish apple cake, and thankfully I was always asked to sample the cakes the girls in the class made.

    slice of Jewish apple cake on a white plate

    This cake truly is an American Classic and is definitely a cake that you need to make. Trust me on this one. Your friends and family will love you forever when you serve them a slice of this delicious apple cake!

    Table of Contents:
    • What is a Jewish Apple Cake?
    • What ingredients do I need to make a Jewish Apple Cake?
    • Why use oil in this cake instead of butter
    • How do I make a Jewish Apple Cake?
    • What kind of apples should I use?
    • Do I have to use a Tube Pan?
    • How do I get the cake out of the pan?
    • FAQ Jewish Apple Cake
    • More Recipes You’ll Love!
    • Recipe: Jewish Apple Cake
    • How do I get the cake out of the pan?

    What is a Jewish Apple Cake?

    A Jewish Apple Cake is a dense cake made with apples. Suspected to have originated in Poland, this delicious cake was well known in the tri-state area of Pennsylvania, New Jersey, and Delaware.

    The Cake is made with vegetable oil, unlike many American cakes, which are usually made with butter. Because it doesn’t contain any dairy products, the cake can be eaten after a meat meal under the Jewish dietary laws that prohibit mixing meat and milk.

    Did I mention it’s Ah-mazingly Delicious!

    What ingredients do I need to make a Jewish Apple Cake?

    overhead view of the ingredients to make Jewish apple cake in glass bowls on a wooden cutting board

    Let’s start by gathering the ingredients we need to make a Jewish Apple Cake. In Chef Speak this is called the Mise en Place, which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    Why use oil in this cake instead of butter

    The use of oil instead of butter makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.

    Oil cakes also tend to bake up loftier with a more even crumb, and they stay moist and tender longer than cakes made with butter. Cakes made with butter will taste better, but for this cake, oil is definitely a good choice.

    How do I make a Jewish Apple Cake?

    apples, sugar and cinnamon in bowls on a wooden cutting board

    Start by prepping the apples.

    In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.

    What kind of apples should I use?

    Whenever anyone mentions baking and apples, the first thought turns to Granny Smith. It may be sacrilege, but I don’t like those apples. And because I’m baking for my family, I use the kind of apples I like.

    These are the apples I like to use for baking:

    • Gala
    • Fuji
    • Honeycrisp
    • Pink Lady
    • Winesap
    • Jonathon

    This is how you should approach recipes. Use ingredients that you like, not necessarily what the recipe calls for (if it’s an easy substitution).

    overhead view of a large bowl with flour mixture, a smaller bowl with oil, sugar mixture, a small bowl with eggs on a wooden cutting board

    Prepare the Cake Batter.

    In a large bowl, whisk together the flour, baking powder and salt.

    In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract.

    overhead view of the dough mixture in a glass bowl with a green spatula  without eggs

    Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.

    overhead view of the cake batter in a glass bowl with a green rubber spatula after the eggs have been added

    Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick but will get looser and easier to mix as you continue to add the eggs).

    Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.

    overhead view of a small layer of  cake batter topped with apples in a floured ring cake pan

    Prepare the tube pan with butter (or margarine) and flour before adding the cake batter to the pan. Lining the bottom of the pan with parchment paper will also help with the release.

    Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter.

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    add a layer of cake batter on top of the layer of apples in a floured ring pan

    Add one-quarter of the remaining cake batter over the top of the apples, spreading it with a rubber spatula.

    The batter will not completely cover all of the apples (it will spread when baking). Really, it will… I promise.

    ring pan full of cake batter and apples that have been layered in the pan

    Repeat this process two more times with the remaining apples and cake batter, ending with a layer of cake batter.

    Remember, the batter will not completely cover the apples. Don’t worry, it’s okay… trust me, I’m a chef.

    overhead shot of baked Jewish Aopple cake on a white platter

    Okay, I admit I had my doubts. It’s been decades since I made a Jewish Apple Cake, but it came out better than expected. And the house smelled of apples and a time long gone.

    Do I have to use a Tube Pan?

    That’s really a tough question; I would use a tube pan aka angel food pan if you have one. If not, a 12-cup bundt pan should work; a 10-cup bundt pan might be cutting it too close.

    slice of Jewish apple cake on a white plate

    Food stirs memories, and this delicious cake certainly brought me back to a simpler time when a delicious slice of cake on the bus home from school made me happy.

    How do I get the cake out of the pan?

    Let the cake cool in the pan on a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it.

    Most cakes are best unmolded from their pan while they are still warm; otherwise, they may stick to the pan.

    If the cake won’t come out of the pan, place the pan on a stove burner on medium-high heat for 1-2 minutes. That will help the cake release from the pan.

    FAQ Jewish Apple Cake

    What type of pan should I use to make a Jewish Apple Cake?

    I suggest a tube pan with a removable bottom. These pans are also used for angel food cakes.

    Can I use a bundt pan to make this cake?

    You can use a 12-cup bundt pan to make this cake. A 10-cup pan may be too small.

    What kind of apples should I use for an apple cake?

    Traditionally, everyone suggests Granny Smiths. Personally, I don’t like them. I suggest using Gala, Fuji, Honeycrisp, and Pink Lady. Winesap or Jonathon.

    Why is it called a Jewish Apple Cake?

    This apple cake is often made on Rosh Hashana to celebrate the eating of a new fruit such as apples. The use of oil makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.

    Can I use butter instead of oil to make a Jewish apple cake?

    Yes, you can. Oil will make a higher, more tender cake that will last longer, but a butter cake will taste better.

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    slice of jewish apple cake on a white plate
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    4.99 from 239 votes

    Jewish Apple Cake

    There's a good chance you've never heard of a Jewish Apple Cake. But trust me, once you make this American Classic it will soon become a family favorite.
    Prep Time20 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Total Time1 hour hr 40 minutes mins
    Course: Dessert
    Cuisine: American, Jewish, Poland
    Servings: 16
    Calories: 260kcal

    Ingredients

    APPLES

    • 6 medium Gala or Fuji apples (frozen peeled apples work too) peeled, cored and rough cut from ½ inch to 1 inch. (4½ – 5 cups of peeled apples)
    • 5 tablespoon granulated sugar
    • 1½ teaspoon cinnamon more can be used if you like cinnamon

    CAKE

    • 2¾ cups all-purpose flour sifted
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups granulated sugar
    • 1 cup vegetable oil
    • ¼ cup orange juice
    • 1 tablespoon orange zest
    • 2½ teaspoon vanilla extract
    • 4 large eggs
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
      *Place a cake circle with a cut out for the tube pan in the bottom of the pan. This will make it easier to remove from the pan.

    Prepare the Apples

    • In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.

    Prepare the Cake Batter

    • In a large bowl, whisk together the flour, baking powder and salt.
    • In a medium bowl, whisk together the sugar, vegetable oil, orange juice, zest and vanilla extract. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
    • Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs). Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
    • Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter.
      The batter will not completely cover all of the apples (it will spread when baking). Really, it will… I promise.
    • Repeat this process two more times with the remaining apples and cake batter, ending with a layer of cake batter.
    • Place the cake in a 350 degree F preheated oven on the center rack in the middle of the oven.
    • Bake for 1 hour 20 minutes, or until a skewer inserted into the center comes out clean.
      Baking times can vary depending upon your pan, and your oven. Start checking the cake at 1 hour 10 minute mark. One of my ovens took 1 hour 30 minutes, while another took 1 hour 15 minutes.
    • Allow the cake to cool to room temperature before serving and enjoy!
    • Let the cake cool on a wire rack for 10 minutes then carefully remove the cake from the pan. Letting it cool too long in the pan will make it difficult to remove.
      **Run a knife along the edges of the cake and the pan to help it release from the pan.

    Video

    Notes

    What type of pan should I use to make a Jewish Apple Cake?
    I suggest a tube pan with a removable bottom. These pans are also used for angel food cakes.
    Can I use a bundt pan to make this cake?
    you can use a 12-cup bundt pan to make this cake. A 10-cup pan may be too small.
    What kind of apples should I use for an apple cake?
    Traditionally everyone suggests Granny Smiths. Personally, I don’t like them. I suggest using, Gala, Fuji, Honeycrisp, Pink Lady. Winesap or Jonathon.
    Why is it called a Jewish Apple Cake?
    This apple cake is often made on Rosh Hashana to celebrate the eating of a new fruit such as apples. The use of oil makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.
    Can I use butter instead of oil to make a Jewish apple cake?
    Yes, you can.

    How do I get the cake out of the pan?

    Let the cake cool in the pan on a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it. Lining the bottom of the pan with parchment paper will also help with the release.
    Most cakes are best unmolded from their pan while they are still warm, otherwise, they may stick to the pan.
    If the cake won’t come out of the pan, place the pan on a stove burner on medium-high heat for 1-2 minutes. That will help the cake release from the pan.

    Nutrition

    Calories: 260kcal | Carbohydrates: 56g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 165mg | Potassium: 197mg | Fiber: 2g | Sugar: 36g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Marsha Goldfarb

      December 21, 2021 at 11:47 am

      5 stars
      This cake was really, really good and brought back childhood memories. I made 2 changes to Chef Dennis’s recipe. I used extra large eggs (which is what I had), and I replaced the 2 cups of sugar with one cup of Stevia (since my husband is a well controlled diabetic). The taste was excellent, although the dough was a little dry. I plan to make it again this week, but have two questions: First, if I substitute whole grain flour for all-purpose flour, is it a one to one substitution, and what other differences should I expect? Second, is there any problem if I replace the buttered and floured angel food cake pan with a nonstick bundt pan that I’ve greased using Pam?

      Reply
      • Chef Dennis Littley

        December 21, 2021 at 11:55 am

        I’m happy to hear you enjoyed the cake Marsha! And also that stevia worked, I may try that next time. As for greasing the pan, Pam should work, I would just run a knife along the pan to help release the cake.
        When baking swapping equal amounts of flour results in baked goods that are too dense with an offputting flavor. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. I recommend starting by replacing 1/3 of the all-flour with whole grain.
        As for the cake being dry it could be as simple as cutting back on the baking time. You could also add a little more oil.

        Reply
    2. Brenda

      December 06, 2021 at 8:50 am

      5 stars
      Family loved it, especially the crust. I used a cast iron bundt pan. Had the hardest time making the batter and spreading it. I used canola oil instead of vegetable oil – could that be the culprit? I know, I know – I read the directions but it was still too thick to spread. Should I be using a hand held mixer?

      Reply
      • Chef Dennis Littley

        December 06, 2021 at 8:53 am

        I don’t think the canola oil did it. It’s a very thick batter, almost dough-like. It’s critical in spreading really well, it sort of evens itself out as it get hot in the oven. I think as long as you got it out of the pan and it tasted good, that you did it right. You could use a mixer, just don’t overbeat it, that’s what makes most cakes tough

        Reply
    3. Allison W

      November 25, 2021 at 2:01 am

      5 stars
      I have themed family potlucks with my boyfriends family every other Sunday. About a month ago we did jewish food, and i personally love making the desserts for the dinners as i love to bake. That’s when i stumbled onto this recipe and it turned out to be the most delicious cake i’ve ever had. It was moist, and just perfect. I truly have no words. Anyways, it seems you see these comments personally, and i wanted to let you know i spent 15 minutes finding this exact recipe to make it to bring to my family’s thanksgiving tomorrow. thanks for sharing this recipe with the internet!!

      Reply
      • Chef Dennis Littley

        November 25, 2021 at 7:47 am

        Thanks for leaving such a thoughtful comment and great review Allison. I do love that cake and I’m happy to hear you enjoyed it too!

        Reply
    4. Liliana Iannuzzi

      October 18, 2021 at 9:09 am

      5 stars
      Delicious cake. I followed the recipe. I feel the cake was too dry. Would it be okay to reduce amount of baking time?

      Lili

      Reply
      • Chef Dennis Littley

        October 18, 2021 at 9:30 am

        I’ve never had the cake come out dry. You may want to cut down on the baking time, everyone’s oven is a little different

        Reply
    5. Alice Thompson

      October 15, 2021 at 11:48 pm

      Can I cut this recipe in half and bake in a loaf pan?

      Reply
      • Chef Dennis Littley

        October 16, 2021 at 8:30 am

        A loaf pan may be too deep for the cake, I would try a single layer or a springform pan if you want to cut the recipe in half

        Reply
    6. Chris

      October 10, 2021 at 2:00 pm

      5 stars
      I cannot tell you how many times I have made this cake! Rave reviews always! Thank you for sharing this recipe
      PERFECT

      Reply
      • Chef Dennis Littley

        October 10, 2021 at 10:38 pm

        Thank you for the wonderful comment and review, you made my day!

        Reply
    7. Mimi

      October 09, 2021 at 2:42 pm

      5 stars
      Loved the recipe. Making it again for Thanksgiving.
      Thank you so much for the delicious recipe.

      Reply
    8. Lisa H

      September 17, 2021 at 7:01 pm

      Chef Dennis, I’m thinking of making this tomorrow. I notice that in the prep picture there is a small bowl of what looks like orange zest but I don’t see it mentioned in the directions. Can you help me out? Thanks

      Reply
      • Chef Dennis Littley

        September 18, 2021 at 9:53 am

        thank you for pointing that out, its orange zest and goes in when you add the wet ingredients

        Reply
        • Lisa H

          September 18, 2021 at 2:24 pm

          I thought so but wanted to be sure. Thank you so much!

      • NANCY MANGIERI

        October 07, 2021 at 9:24 am

        Can you use 1/2 oil and 1/2 applesauce to cut down on the oil?

        Reply
        • Chef Dennis Littley

          October 07, 2021 at 9:40 am

          hi Nancy, I have not tried that but in theory it should work.

        • Dawny

          November 08, 2021 at 3:55 pm

          5 stars
          I did half oil half butter it turned out just fine made it taste more rich tasting for sure also I did 45 mins not hour

    9. Bob g

      September 09, 2021 at 5:46 pm

      5 stars
      I used 3 Granny Smith and 3 pink Ladies. Cake was delicious and a big hit with our guests.

      Reply
    10. Madison

      September 06, 2021 at 2:53 pm

      Hi! This looks great, but I’m not concerned about keeping this kosher, so would it be possible to substitute any of the ingredients for butter, since I happen to have a lot of it on hand? I was going to try some substitutions with the Buttery Apple Cake recipe you also have on the website but I wanted to be sure, since the process looks very different.

      Reply
      • Chef Dennis Littley

        September 06, 2021 at 4:07 pm

        you can swap out the oil for butter, it shouldn’t be a problem. Just use the same amount of melted butter.

        Reply
      • LYNN

        September 22, 2021 at 4:14 pm

        Hi Madison, how did your cake turn out using butter instead of oil? I would like to try this recipe this weekend, but I rather use butter in place of the oil. So, please let me know if the cake turned out good substituting butter in place of oil. Thanks for your help.

        Reply
    11. Emily Thayer Campbell

      September 06, 2021 at 2:19 pm

      This is the exact recipe a friend gave me years ago and I wanted to make today for Rosh Hashanah IF you’ll tell me how I might substitute honey for some or all of the sugar. Please advise and thanks so much for the possibility….

      Reply
      • Chef Dennis Littley

        September 06, 2021 at 2:34 pm

        I’m very sorry but I don’t bake using honey so I’m not sure what to tell you.

        Reply
    12. gail p

      September 02, 2021 at 9:48 am

      Can I use a bundt pan instead of an angel food tube pan?

      Reply
      • Chef Dennis Littley

        September 02, 2021 at 10:05 am

        A 12 cup bundt pan should work, a 10 cup bundt pan might be a little too small

        Reply
        • Ida Scherr

          September 05, 2021 at 11:40 pm

          5 stars
          Just used this recipe today and it was the hit of the holiday get together. I used mackintosh apples and it tasted perfect.

    13. Stacy

      September 01, 2021 at 12:22 am

      Can I freeze this?

      Reply
      • Chef Dennis Littley

        September 01, 2021 at 9:00 am

        yes you can freeze the cake. Double wrap it in plastic and then in foil.

        Reply
    14. Kathy

      August 29, 2021 at 5:45 pm

      I’m making the cake to serve Monday night for the holiday. How far ahead can I make it;what’s the best way to keep it?

      Reply
      • Chef Dennis Littley

        August 30, 2021 at 5:03 pm

        You can make it 2 days ahead of time. I wouldn’t let it sit any longer. Store it well covered in the refrigerator.

        Reply
    15. Kathy

      August 22, 2021 at 3:41 pm

      I’ve been. weighing my baking ingredients… do you recommend using measuring cups or a food scale?

      Reply
      • Chef Dennis Littley

        August 22, 2021 at 4:45 pm

        weighing ingredients is a great practice, I still measure mine out using cups and spoons since not everyone has a scale

        Reply
        • Kathy

          August 22, 2021 at 5:31 pm

          Thank you. I found a conversion table. Your recipe is just like one I used to make. I will use this forth upcoming holiday.

      • Andy

        October 11, 2021 at 4:52 pm

        Thinking about making this but my kiddo has an egg allergy. We use a lot of egg replacer and/or applesauce in place of the egg. It’s hit or miss with baked items. They tend to work better with recipes that call for one or two eggs, but we have so many orchard apples need to use up, so I’m tempted to give this a whirl. Any thoughts/suggestions? Thanks!

        Reply
        • Chef Dennis Littley

          October 11, 2021 at 5:00 pm

          I’m sorry but I don’t bake with egg replacements and I wouldn’t really know how to adjust this recipe. Its a dense cake to begin with and egg replacements will may make the cake too heavy. The problem is the number of eggs, if it was one or two you could probably get away with a substitute. You could cut the recipe in half and make a single-layer apple cake.

        • Lourdes Castaneda

          December 29, 2021 at 5:03 pm

          5 stars
          Hi there, on a whim I substituded apple sauce for oil and chia seeds (1tbls/3tbls ) with water for eggs. The cake came out great! I was informed from guests, if I hadn’t mentioned the substitution they wouldn’t have noticed.

        • Chef Dennis Littley

          December 29, 2021 at 5:14 pm

          good to know the cake came out well with the changes! Thanks for letting me know

    16. Kathy

      August 22, 2021 at 3:35 pm

      Can you use gluten-free flour for this recipe?

      Reply
      • Chef Dennis Littley

        August 22, 2021 at 4:44 pm

        I have not tried making this cake Gluten Free, so I’m not sure. Using a cup for cup GF flour blend it should be okay, but again I haven’t tried.

        Reply
        • Judy

          October 31, 2021 at 11:06 am

          5 stars
          I have made this with 1:1 gluten free flour. It works very well.

      • Maureen

        September 30, 2021 at 6:32 pm

        5 stars
        Hi Kathy,
        Yes you can substitute gluten-free flour in the Jewish apple cake recipe. I make it that way and it turns out delicious! No one can tell it’s gluten-free.

        Reply
    17. Gloria Miller

      July 10, 2021 at 6:53 pm

      5 stars
      While in Alaska last month my 89 yr. old father fell in love with a Jewish apple cake in a Talkeetna bakery. The owner of the bakery gave me enough information to narrow her deliciousness to this recipe. I made almost exactly as written by Chef Denis, only change being to use a 12 c. bundt pan. Sifting the flour, adding room-temp eggs one at a time, and mixing everything by hand were key successes that Chef Denis emphasizes. My father loved this cake more than the one in Alaska! The only change I will make in the future is to increase the amount of chopped apples–from 5 cups to 6 cups, along with an increase of 1 T. sugar in their mix. I did use fuji apples, but they were large and I couldn’t go by number, but rather by cups. I will also probably increase the cinnamon in the apple mixture to 1 T and increase the salt in the dry mix by about 1/4 tsp.This recipe is a keeper that I will hopefully surprise my father with for some years to come. Thanks Chef Denis!!

      Reply
    18. Sandra

      May 25, 2021 at 1:26 am

      5 stars
      Found your recipe because I was looking all over for my copy, which was written on the back of an envelope 40+ years ago. I was sure I remembered everything, but decided to double check, since I’m making a watercolor illustrated cookbook of all of our favorites. I had never heard of making it in a bundt pan, though, news to me! I just put it in a glass baking dish(vegan margarined and floured)(trust me, it comes out just fine!). Pop it into the oven as usual. I don’t layer the apples and batter, I fold the apples in. And yes, it does look as though that could not possibly be enough batter. But it is!
      And it is sooooo good! Thank you!

      Reply
    19. Michelle

      May 05, 2021 at 10:02 am

      Do you think coconut oil would work well in this recipe?

      Reply
      • Chef Dennis Littley

        May 05, 2021 at 10:04 am

        it should work. The only issue I’ve ever had with coconut oil is if I refrigerate the baked good I made with it. Coconut oil firms up a lot more when it gets cold.

        Reply
        • Cathy Love

          June 22, 2021 at 12:11 pm

          Can I mix Athena type of apples I use in this recipe. I don’t have enough of the granny smith’s?

        • Chef Dennis Littley

          June 22, 2021 at 3:00 pm

          you sure can, you can use any type of apple you like

        • Dawn Reeckmann

          October 21, 2021 at 7:31 pm

          5 stars
          I used a mix of gala red apples and Granny Smith it has about 10 minutes left. Smells to delicious , gonna serve warm with a spoon of vanilla bean ice cream.

    20. Bevy

      May 04, 2021 at 9:25 pm

      AS you mentioned in the opening about the recipe using oil, not butter because of dietary rules-the pan should also not be treated with butter, but rather margarine or even oil.

      Reply
      • Pat

        June 23, 2021 at 4:34 pm

        5 stars
        Bevy, I always grease my pan with Crisco shortening (not oil). I think it does a great job. Also, on this recipe, instead of using oil & flour, I use Crisco & a little mixture of sugar & a little cinnamon. It’s really good!

        Reply
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