Jewish Apple Cake
An apple cake
I first had this Jewish apple cake at my sister’s house in Nebraska, and asked for the recipe. It’s an easy one to mix and you probably have most of the ingredients in your kitchen. You’ll want a tube pan because the cake is a tall cake and is pretty to serve as a breakfast cake, tea cake, or a dessert.
You can flex the oven temperature and the time it takes to bake this cake. Every oven is different, and a convection oven will bake faster than a regular oven. The original Jewish apple cake recipe calls for a 325 degree temperature and 1 hour and 45 minutes to bake. Loretta now sets her oven to 350 and bakes hers in 1 and 1/2 hours.
A tart apple works best for this recipe. Loretta uses Jonathan apples, and I used Granny Smith because my grocery did not have Jonathan apples. The original recipe calls for apple slices. Loretta says she shreds her apples instead of slicing them. So, I give the option of slicing, chopping, or shredding the apples.
You mix the batter, then layer the apple/sugar/cinnamon mixture between layers of batter. If the batter seems too thick or stiff, you can add a little more orange juice. The size of your eggs will, of course, affect how thick the batter is, so you might need to adjust the juice based on the size of your eggs.
I find this an easy mix. Peel your apples while the mixer is doing its job, and you’ll be ready to layer the cake and put it into a pre-heated oven.
This cake keeps well in the refrigerator for several weeks. Make sure it is in a sealed container. Some folks think it gets better with age!
The recipe
Jewish Apple Cake
Equipment
- 1 tube or bunt pan
Ingredients
- 5 apples peeled and sliced, chopped, or shredded
- 2 Tbsp cinnamon
- 1/4 cup sugar
- 3 cups flour
- 2 1/2 cups sugar
- 1 cup oil
- 1/2 tsp salt
- 2 1/2 tsp. vanilla
- 1/4 cup orange juice
- 3 tsp baking powde
Instructions
- Mix apples, cinnamon, and sugar together, then set aside
- Mix all other ingredients and beat for 3 minutes
- grease and flour tube pan
- layer batter and apples - begin with batter layer and end with batter layer
- Bake at 350 for 1 hour and 30-45 minutes (if using convection oven, use less time)
- Remove when oven when a toothpick inserted in center comes out clean
- Allow to cool
- Slice knife around the inside of the pan
- Invert the pan and allow cake to slip onto plate
- Turn cake over to serve
