Apple Cake
User Reviews
5.0
84 reviews
Excellent
Apple Cake
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This recipe is a slight modification of my grandmother's popular Jewish Apple Cake Recipe (for those of you who don't like change, I've made notes so you can make it exactly as her recipe is written!).Be sure to check out the how-to video!
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Ingredients
Topping
- ½ cup granulated sugar
- 1 Tablespoon ground cinnamon
- 3 cups apples peeled, cored, and diced. I use Granny Smith
Cake
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup light brown sugar firmly packed
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup avocado oil or vegetable oil or canola oil or vegetable oil
- ½ cup unsalted butter melted
- 4 large eggs room temperature, lightly beaten
- ⅓ cup buttermilk or orange juice
- 2 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9x13 baking pan.
- Prepare topping by whisking together ½ cup sugar and 1 tablespoon cinnamon. Measure out just 2 tablespoons of the mixture and pour over your apples. Toss until all apple pieces are coated and then set aside.
- In a separate large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt until well-combined.
- Make a well in the center and add oil, butter, eggs, buttermilk, and vanilla extract. Stir the liquid ingredients together until combined and then carefully fold the dry and wet ingredients together until well-combined (but don’t over-mix).
- Add apples and stir until combined.
- Spread batter into prepared pan and sprinkle the top evenly with remaining topping mixture. Transfer to 350F (175C) oven and bake for 40-45 minutes if using a metal pan or 50-55 minutes if using a glass dish. Cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter!). Since it’s a somewhat dense cake, sometimes I like to use a knife to make a small cut in the center of the cake and make sure it’s baked through.
Equipments used:
Notes
- My grandmother's recipe was done by mixing together the cinnamon, sugar, and apples first and setting aside. She used all granulated sugar and no brown (2 ½ cups/300g total), all oil and no butter (so 1 cup oil total) and orange juice instead of the buttermilk. Half the batter was layered into the pan, then the apple/cinnamon/sugar mixture, then the rest of the batter, and it was baked for approximately 1 ½ hours.
- This recipe may be made in a well-greased bundt pan. Toss the apples and topping mixture together and portion half the batter, then the apple/topping mixture, then the rest of the batter and bake approximately 1 ½ hours.
- Store in an airtight container (or covered with foil or plastic wrap) at room temperature for 5 days. May be frozen for several months.
Nutrition Information
Show Details
Serving
1piece
Calories
384kcal
(19%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
62mg
(21%)
Sodium
175mg
(7%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
266IU
(5%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 384kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 175mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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