Apple Cake Recipe

This Jewish Apple Cake, a symphony of moistness, density, and rich flavor, is the perfect dessert for any autumn gathering, special occasion, or simply a cozy afternoon treat. Bursting with cinnamon-sugar-coated apple chunks, each slice is a celebration of the season’s bounty. While traditionally enjoyed during Rosh Hashanah, this versatile cake is a delight any time of year.

A Texture to Treasure

The cake’s texture is truly its standout feature – a wonderfully compact and velvety crumb, incredibly moist and complemented by a lightly caramelized crust. Its resemblance to a Russian pound cake might evoke fond memories for some.

The Perfect Occasion for Apple Cake

This cake is a Rosh Hashanah staple, as apples and honey are symbolic foods representing sweetness and blessings for the coming year. Its dairy-free nature aligns with kosher dietary laws, making it a welcome addition to any meal, especially those featuring meat. Whether you’re hosting a holiday dinner or just craving a comforting treat, this cake is sure to impress.   

Ingredients: A Symphony of Flavors

• Apples: Granny Smith apples are the classic choice for their tartness and firm texture. Gala or Honeycrisp apples offer a sweeter alternative. For this recipe, the apples are chopped rather than sliced, ensuring even distribution and easy enjoyment.   
  
  
  

  
  

  
  

   

  
  

  
  

  
  
  
  
• Vegetable Oil: Unlike butter, vegetable oil contributes to the cake’s exceptional moistness and maintains its dairy-free status. Light olive oil can be used for a slightly richer flavor.
• Orange Juice: A dairy-free substitute for milk, orange juice adds a subtle citrus note. Pineapple juice is a delicious alternative for those seeking a different flavor profile.
• Cinnamon: The quintessential partner to apples, cinnamon infuses the cake with warmth and an irresistible aroma.

Crafting Culinary Perfection: Step-by-Step Instructions

1. 
   

   Prepare the Apples: Peel, core, and chop 6 medium Granny Smith apples into ½-inch pieces. Toss them with 5 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside to allow the flavors to meld.

   
   
2. 
   

   Combine Dry Ingredients: In a large bowl, whisk together 2¾ cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

   
   
3. 
   

   Combine Wet Ingredients: In a separate bowl, mix 2 cups of granulated sugar, 1 cup of vegetable oil, ¼ cup of orange juice, and 2½ teaspoons of vanilla extract.

   
   
4. 
   

   Combine Wet and Dry: Gradually fold the wet ingredients into the dry ingredients using a rubber spatula. Add 4 eggs, one at a time, mixing well after each addition. The batter will become smooth and easy to handle.

   
   

5. Layer the Batter and Apples:

   • Grease and flour a 10-inch tube pan.
   • Begin with a thin layer of batter at the bottom of the pan.
   • Add a layer of one-quarter of the apple mixture.
   • Continue layering batter and apples, finishing with a layer of batter on top. Don’t worry if the apples aren’t completely covered; they will bake beautifully into the cake.
6. 
   

   Bake to Golden Brown: Preheat your oven to 350°F (175°C). Bake the cake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean. 

   
   
7. Cool and Serve: Let the cake cool in the pan on a wire rack for 20 minutes. Invert the pan to remove the cake and allow it to cool completely to room temperature.

Expert Tips for Baking Success

• Juice Management: Use a slotted spoon to transfer the apples to the pan, minimizing excess juice that could affect the cake’s texture.
• Pan Selection: A 10-inch tube pan or a 12-cup Bundt pan are ideal choices. Avoid pans with intricate designs, as apple chunks may stick.
• Serving Suggestions: Enjoy this cake on its own, or enhance it with whipped cream, powdered sugar, vanilla ice cream, or a drizzle of salted caramel.

Storage Instructions

Store the cake in an airtight container for up to 4 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.

Flavorful Variations

• Add a pinch of nutmeg to the apple mixture for an extra touch of spice.
• Sprinkle chopped walnuts or pecans between the layers for added crunch and nutty flavor.
• Substitute half of the orange juice with apple cider for a richer, more intense apple flavor

Apple Cake Recipe

Recipe by admin

0.0 from 0 votes

Course: Healthy RecipesCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

1

hour 

30

minutes

Calories

250

kcal

This Jewish Apple Cake, a symphony of moistness, density, and rich flavor, is the perfect dessert for any autumn gathering, special occasion, or simply a cozy afternoon trea

Ingredients

• For the Apples:

• 6 medium 6 Granny Smith apples, peeled, cored, and chopped

• 5 tablespoons 5 granulated sugar

• 1 tablespoon 1 ground cinnamon

• For the Cake:

• 2 2 ¾ cups all-purpose flour, sifted

• 1 tablespoon 1 baking powder

• 1 teaspoon 1 salt

• 2 cups 2 granulated sugar

• 1 cup 1 vegetable oil

• ¼ cup orange juice

• 2 2 ½ teaspoons vanilla extract

• 4 4 eggs

Directions

• Preheat your oven to 350°F and grease and flour a 10-inch tube pan.
• Toss the chopped apples with sugar and cinnamon in a large bowl, then set aside.
• In a separate large bowl, mix together the flour, baking powder, and salt.
• Whisk the sugar, vegetable oil, orange juice, and vanilla extract in another bowl. Gradually combine this wet mixture with the dry ingredients.
• Add the eggs one at a time, mixing well after each addition.
• Layer the cake batter and apple mixture alternately in the prepared pan, finishing with a layer of batter on top.
• Bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cake to cool in the pan for 20 minutes, then invert it onto a cooling rack. Let it cool completely to room temperature before serving. Enjoy!