0 from 75 votes
Jewish Cardamom Apple Cake
A traditional Jewish apple cake recipe passed down through generations.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 20
Calories: 284 kcal
Course:
Dessert
Cuisine:
American
Ingredients
wet ingredients
- 2 cups sugar
- 4 large eggs
- 1 cup Mild vegetable oil
- 1/3 cup orange juice
- 2 tsp vanilla extract
dry ingredients
- 2 3/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
apples
- 4 ½ cups peeled and chopped apples
- 1/3 cup sugar
- 1 ½ tsp ground cardamom
garnish, optional
- sugar or sugar mixed with cardamom
Instructions
- Preheat oven to 350F. Grease and flour your tube pan.
- In a large bowl whisk together the wet ingredients.
- In a medium bowl whisk together the dry ingredients.
- In a medium bowl toss the apples with the sugar and cardamom.
- Add the dry ingredients to the wet, folding to combine. Mix just until no dry flour remains, but don't over-mix.
- Drop 1/4 of the batter onto the bottom of your pan. Top with 1/3 of the apples. Add the next 1/4 of batter, followed by another third of the apples. Repeat with more batter and apples, and finish with the final 1/4 of batter. You will not have enough batter to completely cover the top layer of apples, that's fine.
- I like to sprinkle a little sugar over top before sliding my pan into a preheated oven. Bake for about 60 minutes or until a toothpick comes out without wet batter on it. Depending on your pan and your oven your baking time may be a little more or less than mine.
- Let the cake cool in the pan for about 10-15 minutes, then run a flexible spreading knife around the edges to loosen the cake. If your tube pan has a removable bottom, remove it from the sides. Then run your knife under the cake to loosen it from the bottom and remove to a rack or plate. If using a tube pan without removable bottom (or a bundt pan) flip your cake over in one swift sure motion. Once out of the pan, flip it back over so the textured side is up. I like to sprinkle a little more sugar over the surface for a sparkle.
- The cake will keep for several days at room temperature, or you can freeze it for longer storage.
Cup of Yum
Nutrition Information
Calories
284kcal
(14%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
37mg
(12%)
Sodium
132mg
(6%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
77IU
(2%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 284
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 37mg | 12% |
| Sodium | 132mg | 6% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.