Embrace sweet, spiced goodness with this mouthwatering Delicious Jewish Apple Cake
If you love cake, but your digestive system doesn’t always love it, this Jewish Apple Cake is a good choice. Traditionally made without any dairy products, it’s a good choice for people with dairy aversion or for those who follow kosher dietary laws. This dense cake originated in Poland but has become a popular staple in Pennsylvania. It’s often part of the menu for Rosh Hashanah, the Jewish New Year. And I can see why: I’d love to start my new year with this sweet, soft cake. If I wasn’t worried about calories, I’d be inclined to start every day with it!
In terms of taste, the cozy apple-cinnamon combination tastes like grandma’s apple pie—but with a splash of orange juice and a hint of vanilla that makes it anything but old-fashioned.
If you’re itching to try different apple dessert recipes, I also recommend this Apple Almond Bavarian Cheesecake or Apple Skillet Popover, but if you only have room in your cooking repertoire for one delicious apple dish, then stick with the Jewish Apple Cake. You can thank me now. And later.
Ingredients
- 3 apples (peeled and sliced)
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup orange juice
How to Make
Step 1: Preheat your oven to 350° F and grease and flour a bundt pan. Peel and slice the apples and set aside.
Step 2: In a small bowl, combine 2 tbsp of sugar and the cinnamon. Mix together until combined. Add the sliced apples and stir until coated.
Step 3: In a large bowl, whisk together the flour, baking powder, and salt.
Step 4: In a medium bowl, whisk together the sugar, vegetable oil, orange juice, eggs, and vanilla extract. Add the wet ingredients to the flour mixture and stir well with a wooden spoon.
Step 5: Scrape down the sides and ensure all ingredients are fully combined.
Step 6: Pour half of the batter into the greased bundt pan and spread half of the apple mixture over it. Add the remaining batter to the pan and top with the rest of the apples. Sprinkle it with some cinnamon sugar.
Step 7: Bake the apple cake for 1 hour and 15 minutes or until a toothpick comes out clean. Allow the cake to cool to room temperature before serving. Enjoy!
FAQs
My grandma would say “whichever keep the doctor away best!”. While she may be right, I recommend choosing firm apples like Granny Smith, Honeycrisp, or Braeburn.
Of course. Just remember that the various blends can act differently, so make sure to follow the instructions on the package.
Definitely. A tube pan, a loaf pan, or even a square baking dish will do the job.
I like to sprinkle in some chopped walnuts or pecans. You can also add raisins or cranberries or a dash of nutmeg or allspice.
This recipe really is created with apples in mind, but you could try it with pears. Avoid super moist fruits though—they’ll mess with the texture and baking time.
You can easily make this cake ahead of time and nibble on it for a couple of days at room temperature (in an airtight container) or in the fridge for a week. If you don’t like cold cake, throw it in the microwave for 20 seconds or so.
Serving Suggestions
I like to make this Jewish apple cake alongside my Brisket and the traditional Matzo! You could also eat it at room temperature, cutting off a slice and eating it over the sink to catch any crumbs. And if you feel fancy, warm the cake up a bit and serve it with a scoop of vanilla ice cream. Yum / Ta’im!
Jewish Apple Cake
Ingredients
For the Apples:
- 3 apples peeled and sliced
- 2 tbsp sugar
- 1/2 tsp cinnamon
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup orange juice
Instructions
- Preheat your oven to 350° F and grease and flour a bundt pan. Peel and slice the apples and set aside.
- In a small bowl, combine 2 Tbsp of sugar and cinnamon. Mix together until combined. Add the sliced apples and stir until coated.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, orange juice, eggs, and vanilla extract. Add the wet ingredients to the flour mixture and stir well with a wooden spoon.
- Scrape down the sides and ensure all ingredients are fully combined.
- Pour half of the batter into the greased bundt pan and spread half of the apple mixture over it. Add the remaining batter to the pan and top with the rest of the apples. Sprinkle it with some cinnamon sugar.
- Bake the apple cake for 1 hour and 15 minutes or until a toothpick comes out clean. Allow the cake to cool to room temperature before serving. Enjoy!
Nutrition
