Jewish Apple Cake
This Jewish apple cake recipe makes a dense, moist cake layered with cinnamon and fruit. It's perfect for Rosh Hashanah, or any time you want a delicious dessert (or breakfast!).
Prep time:
Cook time:
Serves: 16
Calories per serving: 334
Ingredients:
Cook time:
Serves: 16
Calories per serving: 334
3 cups all-purpose flour
2 1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup canola oil
1/3 cup orange juice
2 1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
confectioners' sugar
Directions:
Preheat the oven to 350°F. In a large bowl, mix together the flour, 2 cups sugar, baking powder and salt. In another bowl, mix the eggs, oil, orange juice and vanilla. Add the wet mixture to the dry mixture, and stir to combine.
In a third bowl, toss the sliced apples with the cinnamon and the remaining 1/4 cup of sugar. Editor's Tip: Mix the cinnamon and sugar together first to help it disperse evenly over the apple slices.
Grease a 10-inch tube pan. Spread a third of the batter into the bottom of the pan, then top with half the apples. Add a second layer of batter, and then a second layer of apples. Carefully spread the remaining batter over the apples.
Bake the cake until a toothpick inserted into the center of the pan comes out clean, 55 to 65 minutes. Remove the cake from the oven and let it cool for about 15 minutes, and then carefully remove the cake from the pan onto a wire rack. Let the cake cool completely. Before you serve the cake, dust it with confectioners' sugar. Editor's Tip: To easily remove the cake from the pan, use a butter knife to loosen the sides of the cake, then place the wire rack on top of the pan and flip it over. Gently tap the pan until the cake fully releases from the pan.
Source: tasteofhome.com
In a third bowl, toss the sliced apples with the cinnamon and the remaining 1/4 cup of sugar. Editor's Tip: Mix the cinnamon and sugar together first to help it disperse evenly over the apple slices.
Grease a 10-inch tube pan. Spread a third of the batter into the bottom of the pan, then top with half the apples. Add a second layer of batter, and then a second layer of apples. Carefully spread the remaining batter over the apples.
Bake the cake until a toothpick inserted into the center of the pan comes out clean, 55 to 65 minutes. Remove the cake from the oven and let it cool for about 15 minutes, and then carefully remove the cake from the pan onto a wire rack. Let the cake cool completely. Before you serve the cake, dust it with confectioners' sugar. Editor's Tip: To easily remove the cake from the pan, use a butter knife to loosen the sides of the cake, then place the wire rack on top of the pan and flip it over. Gently tap the pan until the cake fully releases from the pan.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.