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.
- 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 tbsp granulated sugar
- 1½ tsp cinnamon more can be used if you like cinnamon
- 2¾ cups all-purpose flour sifted
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¼ cup orange juice
- 1 tbsp orange zest
- 2½ tsp vanilla extract
- 4 large eggs
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 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 30 minutes, or until a skewer inserted into the center comes out clean.
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.
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.
Most cakes are best unmolded from their pan while they are still warm, otherwise, they may stick to the pan.
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