Jewish Apple Cake

Jewish Apple Cake

Description

Jewish Apple Cake is a moist, dense cake packed with layers of cinnamon-sugar coated apples, baked in a bundt pan for a stunning presentation. This classic dessert is dairy-free, making it perfect for serving after a meat meal, and it’s a beloved recipe for holidays, potlucks, and family gatherings. The combination of tart apples, warm spices, and a tender crumb makes this cake irresistible.

Ingredients

For the Apple Mixture:

• 4 cups apples (about 4–5 medium), peeled, cored, and thinly sliced

• 1 tbsp lemon juice

• 1 tbsp ground cinnamon

• 5 tbsp granulated sugar

For the Cake Batter:

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 tbsp baking powder

• 1 tsp salt

• 1 cup vegetable oil

• 4 large eggs

• 1/4 cup orange juice

• 2 tsp vanilla extract

Instructions

1. Preheat Oven

   • Set oven to 350°F (175°C) and grease a 10-inch bundt or tube pan.

2. Prepare Apples

   • In a large bowl, toss apple slices with lemon juice, cinnamon, and sugar. Set aside.

3. Make the Batter

   • In another large bowl, whisk together flour, sugar, baking powder, and salt.

   • Add oil, eggs, orange juice, and vanilla. Beat until smooth and well combined.

4. Layer the Cake

   • Pour 1/3 of the batter into the prepared pan.

   • Spread half of the apple mixture evenly over the batter.

   • Add another 1/3 of the batter, followed by the remaining apples.

   • Top with the last 1/3 of the batter.

5. Bake

   • Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve

   • Allow to cool in the pan for at least 20 minutes before inverting onto a wire rack to cool completely.

   • Slice and serve plain or with a dusting of powdered sugar.

Equipment Needed

• 10-inch bundt or tube pan

• Large mixing bowls (2–3)

• Hand mixer or stand mixer

• Whisk

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes–1 hour 30 minutes

Total Time: 1 hour 40 minutes–1 hour 55 minutes

Serving Size: About 12 servings

Jewish Apple Cake

Jewish Apple Cake is a moist, dense cake packed with layers of cinnamon-sugar coated apples, baked in a bundt pan for a stunning presentation. This classic dessert is dairy-free, making it perfect for serving after a meat meal, and it’s a beloved recipe for holidays, potlucks, and family gatherings. The combination of tart apples, warm spices, and a tender crumb makes this cake irresistible.

Print Recipe

Prep Time:25 minutes mins

Cook Time:1 hour hr 30 minutes mins

Total Time:1 hour hr 55 minutes mins

Equipment

• 10-inch bundt or tube pan
• Large mixing bowls (2–3)
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Ingredients

• For the Apple Mixture:
• 4 cups apples about 4–5 medium, peeled, cored, and thinly sliced
• 1 tbsp lemon juice
• 1 tbsp ground cinnamon
• 5 tbsp granulated sugar
• For the Cake Batter:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup vegetable oil
• 4 large eggs
• 1/4 cup orange juice
• 2 tsp vanilla extract

Instructions

• Preheat Oven
• Set oven to 350°F (175°C) and grease a 10-inch bundt or tube pan.
• Prepare Apples
• In a large bowl, toss apple slices with lemon juice, cinnamon, and sugar. Set aside.
• Make the Batter
• In another large bowl, whisk together flour, sugar, baking powder, and salt.
• Add oil, eggs, orange juice, and vanilla. Beat until smooth and well combined.
• Layer the Cake
• Pour 1/3 of the batter into the prepared pan.
• Spread half of the apple mixture evenly over the batter.
• Add another 1/3 of the batter, followed by the remaining apples.
• Top with the last 1/3 of the batter.
• Bake
• Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool & Serve
• Allow to cool in the pan for at least 20 minutes before inverting onto a wire rack to cool completely.
• Slice and serve plain or with a dusting of powdered sugar.

Servings: 12 servings

Frequently Asked Questions (FAQs)

1. Can I use a different type of apple for this cake?

   • Yes. Tart apples like Granny Smith or Honeycrisp work best, but you can mix sweet and tart varieties for a balanced flavor.

2. Why is it called “Jewish” Apple Cake?

   • It’s traditionally dairy-free, which makes it kosher-friendly to serve after a meat meal, and it’s popular in Jewish households, especially for holidays.

3. Can I make this cake in a regular round or loaf pan instead of a bundt pan?

   • Yes, but you may need to adjust baking time. Loaf pans may take longer, while 9×13 pans bake a bit faster.

4. Can I make this cake ahead of time?

   • Absolutely. In fact, it often tastes better the next day as the flavors meld.

5. Do I have to peel the apples?

   • It’s recommended for the best texture, but you can leave the skins on if you prefer a more rustic cake.

6. Why is orange juice used in the batter?

   • It adds subtle flavor and acidity that helps keep the cake moist and enhances the apples.

7. Can I add nuts or raisins to the recipe?

   • Yes. Chopped walnuts or pecans add crunch, and raisins give extra sweetness. Mix them into the apple layer or the batter.

8. My cake stuck to the pan what went wrong?

   • Make sure to grease and flour the pan generously, especially in all the grooves of a bundt pan.

9. Can I reduce the sugar in the recipe?

   • Yes. You can cut the sugar in both the apples and batter by about 1/4 without drastically changing the texture.

10. Can I freeze Jewish Apple Cake?

    • Yes. Wrap slices or the whole cake tightly in plastic wrap and foil before freezing for up to 3 months.

How To Store Jewish Apple Cake

• Room Temperature: Store tightly covered in an airtight container for up to 2 days.

• Refrigerator: Store covered for up to 5–6 days. Let it come to room temperature before serving for best flavor.

• Freezer: Wrap the cooled cake (whole or in slices) in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.