jewish apple cake

There&#039;s a good chance you&#039;ve never heard of a Jewish Apple Cake. But trust me, once you make this American Classic it will soon become a family favorite.

Jewish Apple Cake

apples (frozen peeled apples work too)

sugar

1½ tsp cinnamon (more can be used if you like cinnamon)

all-purpose flour (sifted)

tbsp baking powder

salt

vegetable oil

orange juice

vanilla extract

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.

In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.

Prepare the Apples

In a large bowl, whisk together the flour, baking powder and salt.

In a medium bowl, whisk together the sugar, vegetable oil, orange juice, 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.

Prepare the Cake Batter

This really is The Best Jewish Apple Cake! It has the texture of moist pound cake, a crunchy crust, plus ribbons of gooey cinnamon sugar. Adapted from Paula Levine Weinstein &amp; Julie Komerofsky Remer.

The Best Jewish Apple Cake Recipe

Fuji apples ((peeled, cored & sliced 1/4-inch thick))

all-purpose flour

cinnamon

all-purpose flour ((preferably King Arthur))

baking powder

olive oil ((not extra-virgin))

Peel, core, and slice the apples into crescent moon shapes that are 1/4-inch thick. (If using an apple peeler-corer-slicer, make sure to remove any stray peel or parts of the core remaining on the slices.) In a medium bowl, gently toss the apples with the heaping teaspoon of flour to absorb any moisture and prevent sogginess.

Preheat the oven to 300 degrees F. Use baking spray to grease a 10-inch tube pan (that ideally has a removable bottom), making sure to grease the tube as well. In a small bowl, prepare the cinnamon sugar by tossing together the 3/4 cup of sugar and 1 teaspoon of cinnamon.

In a large mixing bowl, place all of the batter ingredients (flour, baking powder, salt, sugar, olive oil, eggs, vanilla and orange juice). Beat until smooth. (If using a stand mixer, you will need to stop and scrape the bottom of the bowl halfway during the process to make sure everything gets mixed in.)

To assemble the cake, pour half of the batter into the greased pan. Use a spoon to divide the cinnamon sugar into four equal quadrants in your bowl. Sprinkle a fourth of the cinnamon sugar evenly onto the batter, making sure to reach all the way to the edges of the pan.

Arrange half of the apple slices in a circular pattern on the batter, overlapping as needed. Sprinkle another fourth of the cinnamon sugar evenly onto the apples. Pour the rest of the batter on top.

Sprinkle on another fourth of the cinnamon sugar, again making sure to reach the edges of the pan. Arrange most of the remaining apples (pick the best slices) in a circular pattern on top of the batter. You also can arrange a few of the broken slices around the hole in the center. Sprinkle on the remaining cinnamon sugar evenly.

Bake at 300 degrees F for 90 minutes to 1 hour and 45 minutes. (Check after 90 minutes for doneness by inserting a cake tester or toothpick into the cake to see if it comes out clean. If not, continue baking until it is done.)

Let the cake rest for 20 minutes on a stove rack or wire rack before trying to remove it from the pan (or else it will stick and crack). Then, place a dinner plate face down on top of the cake. Wearing oven mitts, carefully invert the cake onto the plate (using one hand to firmly hold the plate in place and the other hand to flip the pan over, onto the plate). If the pan has a removable bottom, carefully remove it.

The cake will be upside down at this point. Place a wire cooling rack on the cake surface and invert it again, so that the cake is right-side up and can finish cooling on the rack. When the cake reaches room temperature, transfer it to a serving platter or cake stand by inverting it onto a plate and then inverting it again onto your serving platter or cake stand.

Store the apple cake at room temperature, covered with foil (plastic will create too much moisture.) The cake should keep well for up to four days. The apple cake also freezes well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616092865/xuvjg6bh4zb8dbpfyueg.mp4

This really is The Best Jewish Apple Cake Recipe! It features the texture of moist pound cake, plus the ribbons of gooey cinnamon sugar you'd find in coffee cake.

The Best Jewish Apple Cake

Oh, the fond memories I have of my mom&#039;s Jewish apple cake recipe. This delicious cake is layered with scrumptious fall apples, then sprinkled with cinnamon sugar and baked to perfection.

Mom's Jewish Apple Cake Recipe

apples, peeled, cored, and

cinnamon sugar sugar

all purpose flour

neutral oil

Vegetable shortening and extra flour

Preheat oven to 325°F.

Grease and flour tube pan.

Peel, core, and cut apples into 12 thick slices each. Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.

Add all ingredients to a mixing bowl (except apples and cinnamon sugar mixture) and mix together until the batter is smooth.

Spoon about half of the cake batter into the bottom of your greased and floured tube pan. 

Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture. 

Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.

Bake in the oven for 1-1/2 hours or until a skewer inserted into the cake comes out mostly clean (don’t overbake or it may become dry).

Let cool on the counter for about 15 minutes. Then gently slide a butter knife around the sides to loosen the cake from the pan. Prop it up on top of a large can (like a large can of whole tomatoes) and drop the sides off the pan. Place it back on the countertop and run a knife between the cake bottom and the bottom of the pan. Carefully but quickly invert the cake onto a plate (to remove it from the tube), then invert it again onto another plate, so it’s right-side up.

Store covered on the counter for several days. Serve warm with a steaming mug of of coffee and enjoy.

This recipe makes a delicate cake baked in a tube pan, with&nbsp;alternating layers of sliced apples and cake. Cinnamon adds a a bit of sweetness and spice while orange juice gives it a bright flavor.This recipe is by&nbsp;Janet&nbsp;Machulz&nbsp;from Westminster, Maryland and was originally published in The Baltimore Sun.

flour

eggs, lightly beaten

vanilla

sugar,

Step 1: Preheat oven to 350 F. Grease and flour a tube pan.

Step 2: Toss 30 apple slices (from 3-4 apples) with 5 teaspoons cinnamon and 6 1/2 tablespoons sugar. Set aside.

Step 3: Sift together 3 cups flour and 3 teaspoons baking powder. Add 4 lightly beaten eggs, 2 1/4 cups sugar, 1/3 cup orange juice, 1 cup oil and 2 1/2 teaspoons vanilla extract. Mix until there are no lumps. Beat for 3-4 minutes until well blended. The batter will be thick.

Step 4: Pour 1/3 of the batter into the tube pan. Put a third of the sliced apples on top of the batter. Repeat layers, ending with batter on top. Bake for 1 and 1/2 to 1 and 3/4 hours or until tester comes out clean.

Step 5: Once it cools completely, invert it on a serving plate and dust with powdered sugar if desired.

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Jewish Apple Cake

The Best Jewish Apple Cake Recipe

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Jewish Apple Cake

Top 4 jewish apple cake recipes from across the web

The most viewed jewish apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jewish Apple Cake

The Best Jewish Apple Cake Recipe

Mom's Jewish Apple Cake Recipe

Jewish Apple Cake

The most viewed jewish apple cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine