Posted by This Jewish Apple Cake is the epitome of a moist, dense, and flavor-packed dessert, ideal for autumn gatherings or any special occasion. Laden with cinnamon-sugar-coated apple chunks, each bite is an ode to fall flavors. While traditionally associated with Rosh Hashanah, this delightful treat is versatile enough to shine year-round.
The texture of this cake is its crowning glory—a compact, velvety crumb that is perfectly moist. The slightly caramelized crust adds a delectable contrast. If you’ve ever enjoyed a Russian pound cake, this dessert’s texture might feel like a nostalgic trip to your childhood.
When and Why You Should Bake This Cake
Jewish Apple Cake is a classic dessert during Rosh Hashanah celebrations, a time when symbolic foods like apples and honey take center stage to signify sweetness and blessings for the year ahead. This cake’s dairy-free profile adheres to kosher dietary laws, making it an excellent addition to meat-based meals.
Whether it’s a holiday dinner or a cozy fall afternoon, this cake delivers comfort food vibes that will impress any crowd.
Ingredients and Substitutions
- Apples: Granny Smith apples are the go-to for their tart flavor and firm texture. Gala or Honeycrisp apples work well if you prefer a sweeter alternative. The apples in this recipe are chopped instead of sliced for better distribution and easier eating.
- Vegetable Oil: Unlike butter, vegetable oil ensures the cake remains moist and dairy-free. For a slightly richer taste, you could use light olive oil.
- Orange Juice: A dairy-free alternative to milk, orange juice lends a subtle citrusy brightness. Pineapple juice is an excellent substitute if you’re looking to experiment.
- Cinnamon: Cinnamon and apples are a classic pairing, infusing the cake with warmth and a delightful aroma.
How to Make Perfection
- Prepare the Apples: Toss 6 medium Granny Smith apples, peeled, cored, and chopped into ½-inch pieces, with 5 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside and allow the flavors to meld.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 2¾ cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
- 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.
- Bring It All Together: Gradually fold the wet mixture into the dry ingredients using a rubber spatula. Add 4 eggs, one at a time, mixing well after each addition. The batter will transform from thick to smooth and easy to work with.
- Layer the Batter and Apples:
- Grease and flour a 10-inch tube pan.
- Start by adding a thin layer of batter at the bottom of the pan.
- Layer one-quarter of the apples on top.
- Continue layering batter and apples until you finish with batter on top. It’s okay if the apples aren’t fully covered—they’ll bake beautifully into the cake.
- Bake to Golden Perfection: Preheat your oven to 350°F and bake for 1 hour and 30 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
- Cool and Serve: Let the cake cool in the pan on a wire rack for 20 minutes. Invert the pan, remove the cake, and let it cool to room temperature.
Pro Tips for the Best Results
- Juice Control: Use a slotted spoon to transfer apples to the pan, minimizing excess juice that could affect the cake’s texture.
- Pan Choice: Opt for a 10-inch tube pan or a simple 12-cup Bundt pan. Avoid intricate designs to prevent apple chunks from sticking.
- Serving Suggestions: This cake is delightful on its own but pairs beautifully with whipped cream, powdered sugar, vanilla ice cream, or salted caramel drizzle.
- Storage: Store in an airtight container for up to 4 days. For longer storage, wrap in plastic and foil, then freeze for up to 3 months.
Variations and Substitutions
- Add a pinch of nutmeg for extra spice.
- Sprinkle chopped walnuts or pecans between layers for added crunch.
- Substitute half the orange juice with apple cider for a deeper apple flavor.
Recipe for Jewish Apple Cake
Yield: 12 servings
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Ingredients
For the Apples:
- 6 medium Granny Smith apples, peeled, cored, and chopped
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
For the Cake:
- 2¾ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¼ cup orange juice
- 2½ teaspoons vanilla extract
- 4 eggs
Instructions
- Preheat Oven: Set your oven to 350°F. Grease and flour a 10-inch tube pan.
- Prepare Apples: Toss the chopped apples with sugar and cinnamon in a large bowl. Set aside.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a large bowl.
- Mix Wet Ingredients: In another bowl, whisk sugar, vegetable oil, orange juice, and vanilla extract. Gradually mix into the dry ingredients.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Layer Cake: Alternate layers of batter and apples in the pan, finishing with batter.
- Bake: Bake for 1 hour and 30 minutes or until a skewer comes out clean.
- Cool and Serve: Cool for 20 minutes, invert, and let cool to room temperature. Enjoy!
Nutritional Information (per serving):
- Calories: 327
- Carbohydrates: 74g
- Protein: 5g
- Fat: 2g
- Fiber: 3g
- Sugar: 48g
