Jewish Apple Cake

There’s something deeply comforting about the aroma of a warm Jewish Apple Cake wafting through the house. Growing up, I remember visiting my grandmother’s home during the crisp fall months, where the air was filled with the sweetness of baked apples and cinnamon. She would invite us all to gather around the kitchen table, eager to share stories while she pulled out her trusty recipe. This cake embodies more than just a delicious treat; it’s a symbol of family tradition, love, and togetherness. Each slice brings back memories of laughter and joy, making it a perfect dish for any occasion.

Key Ingredients for Jewish Apple Cake

The ingredients that come together in this Jewish Apple Cake are as rich and diverse as the memories it holds. Each component plays a vital role, contributing to the cake’s unique flavor and texture. From the tartness of the Granny Smith apples to the sweetness of granulated sugar, these ingredients create a beautiful symphony of tastes.

• 6 medium Granny Smith apples, peeled, cored, and chopped (about ½-inch pieces) – The star of the show! Their tartness balances perfectly with the sweet cake.
• 5 tablespoons (62g) granulated sugar – This adds just the right amount of sweetness to the apple mixture.
• 1 tablespoon ground cinnamon – Warm and inviting, this spice enhances the apple flavor.
• 2¾ cups (358g) all-purpose flour, sifted – This is the base that gives structure to the cake.
• 1 tablespoon baking powder – Helps the cake rise and become fluffy.
• 1 teaspoon salt – Balances the sweetness and enhances flavor.
• 2 cups (396g) granulated sugar – Adds sweetness to the cake batter.
• 1 cup (198g) vegetable oil – Provides moisture and richness to the cake.
• ¼ cup (60ml) orange juice – A unique twist that adds flavor and moisture, replacing the need for milk.
• 2½ teaspoons vanilla extract – Adds a comforting aroma and enhances the overall flavor.
• 4 eggs – Binds the ingredients together and helps the cake rise.

Instructions for Jewish Apple Cake

Making a Jewish Apple Cake is a delightful process that fills your kitchen with beautiful aromas. Follow these simple steps to create your masterpiece:

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. This ensures the cake can be easily removed after baking.
2. Prepare the apples: In a large bowl, toss the chopped Granny Smith apples with 5 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside to allow the flavors to meld.
3. Prepare the cake batter: In another large bowl, whisk together 2¾ cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Mix well.
4. In a medium bowl, whisk together 2 cups of granulated sugar, 1 cup of vegetable oil, ¼ cup of orange juice, and 2½ teaspoons of vanilla extract. Ensure everything is fully combined.
5. Add the wet ingredients to the flour mixture. Stir to combine using a spatula or wooden spoon until just mixed. You don’t want to overmix.
6. Add the 4 eggs to the mixture one at a time, mixing well after each addition. The batter will start out thick but will loosen as you incorporate the eggs.
7. Once the batter is well mixed, add a thin layer of it to the bottom of the prepared pan. Then, add one-quarter of the prepared apples on top of the batter.
8. Ribbon one-quarter of the remaining cake batter over the apples. Don’t worry about covering all the apples; they’ll spread while baking. Repeat this process three more times until you’ve used all the batter and apples, finishing with a layer of batter on top.
9. Bake the cake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking.
10. Once baked, place your pan on a wire rack for 20 minutes. After that, invert the pan and gently remove the cake. Let it cool to room temperature before serving.

Tips for Success

To make sure your Jewish Apple Cake turns out perfect every time, consider these helpful tips:

• Storage: Once completely cool, store leftover cake in an airtight container for up to 4 days to maintain freshness.
• Freezing: This cake freezes beautifully! After cooling, wrap it tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Variations: Feel free to experiment with different types of apples! Gala and Honeycrisp apples can add a unique twist.
• Serving: Enjoy a slice on its own or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Ingredient Quality: Using fresh ingredients, especially the apples and spices, will enhance the flavor and overall quality of the cake.

How to Serve Jewish Apple Cake

Serving the Jewish Apple Cake is just as delightful as making it. Here are some ideas for how to enjoy this scrumptious treat:

• Warm or Room Temperature: This cake can be enjoyed either warm from the oven or at room temperature. Both options offer delicious flavors and textures.
• With Toppings: A slice topped with a dollop of whipped cream or a scoop of vanilla ice cream enhances the experience.
• Pair with Beverages: Serve alongside a warm cup of tea or coffee for a cozy afternoon snack.
• Occasions: Perfect for family gatherings, holiday celebrations, or a casual brunch with friends.
• Seasonal Pairings: This cake shines during fall, making it an ideal dessert for Thanksgiving or any autumn gathering.

FAQ

Conclusion

The Jewish Apple Cake is a beautiful representation of tradition and family. Each slice brings a taste of nostalgia, with its warm spices and sweet apples creating an irresistible combination. I encourage you to try baking this cake yourself; it’s not just about the deliciousness but about the memories you’ll create in the process. Gather your loved ones around and let this cake be the centerpiece of your next gathering!

Jewish Apple Cake

The ultimate comfort food, Jewish Apple Cake is a delightful blend of tender apples and warm spices. This easy weeknight dessert will have everyone craving more! Perfect for sharing with family, make it tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: Jewish

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium Granny Smith apples peeled, cored, and chopped
• 5 tablespoons Granulated sugar
• 1 tablespoon Ground cinnamon
• 2.75 cups All-purpose flour sifted
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 2 cups Granulated sugar
• 1 cup Vegetable oil
• 0.25 cup Orange juice
• 2.5 teaspoons Vanilla extract
• 4 Eggs

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. In a large bowl, toss the chopped Granny Smith apples with 5 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
3. In another large bowl, whisk together 2¾ cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Mix well.
4. In a medium bowl, whisk together 2 cups of granulated sugar, 1 cup of vegetable oil, ¼ cup of orange juice, and 2½ teaspoons of vanilla extract. Ensure everything is fully combined.
5. Add the wet ingredients to the flour mixture. Stir to combine using a spatula or wooden spoon until just mixed.
6. Add the 4 eggs to the mixture one at a time, mixing well after each addition.
7. Once the batter is well mixed, add a thin layer of it to the bottom of the prepared pan. Then, add one-quarter of the prepared apples on top of the batter.
8. Ribbon one-quarter of the remaining cake batter over the apples. Repeat this process three more times until you’ve used all the batter and apples.
9. Bake the cake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
10. Once baked, place your pan on a wire rack for 20 minutes. After that, invert the pan and gently remove the cake. Let it cool to room temperature before serving.

Notes

Apples: This recipe calls for Granny Smith apples, but Gala apples and Honeycrisp apples are also wonderful alternatives.

Storage: Once completely cool, leftover cake can be stored in an airtight container for up to 4 days.

Freezing: This cake freezes wonderfully! Wrap it tightly with plastic wrap and then aluminum foil to freeze for up to 3 months.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.