Jewish Apple Cake
User Reviews
5
Jewish Apple Cake
Description
This Jewish Apple Cake recipe includes a cinnamon-sugar-coated apple layer prepared from diced Granny Smith apples mixed with sugar and cinnamon. The cake batter is a mixture of sifted all-purpose flour, baking powder, salt, granulated sugar, and wet ingredients such as vegetable oil, orange juice (used instead of milk), vanilla extract, and eggs added one at a time. The batter is thick but loosens as eggs are incorporated. A layer of batter goes into the greased pan, topped with a quarter of the apple mixture, then a ribbon of remaining batter, repeating to create layers.
The cake bakes in a 10-inch tube or standard Bundt pan. The texture is moist with tender, slightly tart apple pieces dispersed throughout, enhanced by warm cinnamon. The use of orange juice instead of milk adds subtle citrus notes.
This cake is delicious on its own but can be served with whipped cream, powdered sugar, vanilla ice cream, or caramel sauce. It stores well for several days in an airtight container and freezes well wrapped tightly and thawed in the refrigerator overnight.
Ingredients
For the Apples
- 6 apple peeled, cored and chopped (about ½-inch pieces, Granny Smith, medium
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
For the 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
- 2½ teaspoons vanilla extract
- 4 egg
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube 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, 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. Ribbon one-quarter of the remaining cake batter over top of the apples; the batter should not completely cover all of the apples (it will spread when baking). Repeat three more times with the remaining apples and cake batter, ending with a layer of cake batter, but again it will not totally cover the apples, that's okay!
- Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Place the pan on a wire rack and for 20 minutes, then invert the pan and remove the cake. Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 4 days.
Notes
- Granny Smith apples provide tart flavor; Gala or Honeycrisp can be used alternatively.
- Orange juice replaces milk in the batter, adding flavor; pineapple juice or water can substitute if needed.
- Use a standard 10-inch tube or 12-cup Bundt pan to avoid sticking caused by intricate designs.
- Use a slotted spoon to transfer apples to reduce excess juice for better cake texture.
- Serve plain or with whipped cream, powdered sugar, ice cream, or caramel sauce as desired.
- Store cake cooled in an airtight container for up to 4 days.
- Freeze wrapped tightly with plastic and foil up to 3 months; thaw overnight in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 218mg | 9% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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