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Jewish Apple Cake
Jewish Apple Cake
My grandmother handed down this recipe to me. This cake is very dense but delicious. I get compliments on it every time I make it. It takes a little longer than most cakes to prep and bake but it is worth it. I like it with a cup of coffee for breakfast or as an after dinner dessert. It is popular with my family during Christmas and Easter but anytime is a good time for this cake.
I highly recommend taking the extra time to coat your pan with butter and then flour. I will put a few pictures at the bottom of the article to explain why I am recommending this. Because of its’ denseness this cake sometimes sticks to the pan. For me, usual cooking sprays do not work. If you have a brand new nice bundt pan then you might be alright. My pan is a bit old so I do it the old fashioned way.
If your cake does stick, don’t worry about the taste. The taste is phenomenal. It just may not be as pretty as you would like it to be.
If this cake is done right, it will have a sweet and crunchy outside crust and a moist center. I recommend the granny smith apple because it offers a nice tart flavor to the cake. The only other apple I would go with would be the pink lady. Both of these apples are tart and crisp and are excellent to cook with.
Depending on the size of your apples you may have some leftover. At the bottom of this page, I will tell you what you can do with them.
If you take the time and follow all of the instructions you will enjoy a beautiful and delicious cake, that most people have never tried. I wish you the best and your taste buds will thank me.
Beautiful and Delicious
- 3 cups Flour
- 2 cups Sugar
- 1 cup Oil
- 4 unbeaten Eggs
- 1/2 tsp. Salt
- 1/3 cup Orange Juice
- 2 1/2 tsp. Vanilla
- 1 tbsp. Baking Powder
- 2-4 Granny Smith Apples, peeled and thinly sliced
- 1 1/2 tsp. Cinnamon
- 1 tbsp. Sugar
- Butter and flour your bundt pan.
- Preheat your oven to 325 degrees. If you have a convection oven, I highly recommend turning it to convect.
- In a large bowl combine your ingredients in the following order. Add flour, sugar, oil, eggs, salt, juice, vanilla, and baking powder.
- Mix on low speed for 3 minutes or by hand until completely mixed. This batter will be very thick. Set batter aside.
- Peel and thinly slice your apples.
- In a smaller bowl combine your apples with your 1 1/2 tsp. cinnamon and your 1 tbsp. of sugar.
- Add a small amount of batter to your bundt pan. Spread it around.
- Add a layer of apples. You can just dump or if you are a little ocd like myself, neatly array them.
- Add another layer of batter and spread to cover your apples.
- Add another layer of apples.
- Add your final layer of batter and spread until apples are covered.
- Bake for 1 1/2 hours. It will take this long even on convect. If you are worried just test it with a toothpick. This is a slow cook cake.
- When your timer goes of, remove your cake and let it cool in your pan. This could take 1-2 hours.
- When it is cool, flip the pan and tap your cake out. Enjoy!
Detailed instruction in picturesClick thumbnail to view full-size
This is what could happen if you just spray your pan.Click thumbnail to view full-size
Why do I need to butter and flour my pan?
I strongly encourage you to take the time to butter and flour your cake pan. If you just spray your pan this is what may happen. I also recommend letting your cake cool inside the pan before removing. This, I repeat, will have no effect on the flavor but will only affect your cakes’ appearance.
I have leftover apples that I don't want to waste.Click thumbnail to view full-size
What do I do if I have leftover apples?
Sometimes I have leftover apples. I like to put them in a small oven safe dish and bake them with my cake. I add some butter to the top and I cover them with aluminum foil. They make a fun and tasty treat for the kids. They need to bake as long as your cake. So just place them inside your oven with your cake and remove when your cake is finished. Enjoy!