My mom makes the best Jewish apple cake, and she gave me her recipe. Jewish apple cake is sweet, slightly dense, and it makes a great snack. It is perfect during the High Holidays or any other time of year. And the smell when it’s baking is just… divine.
To make this cake, peel, core, and thinly slice 4 apples. My mom uses one of those contraptions that makes curly fries to cut up her apples, but a good old knife works well too. In a bowl, mix together 1/2 cup of sugar and 4 teaspoons of cinnamon. Add the apples to the bowl and toss them around to coat them with the cinnamon.
Preheat your oven to 350ºF. In a large bowl, mix together 3 cups of flour, 1.5 cups of sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Then, make a well in the center of the ingredients, and pour in 1 cup of vegetable oil, 4 whisked eggs, and 1/2 cup of orange juice.
Starting in the center of the bowl, mix the ingredients together until the batter is smooth.
Grease a tube pan very well, and then fill it half way with the batter. Pour on half of the apples. Then, add the rest of the batter, and top it with the rest of the apples.
Bake the cake for 45 minutes to 1 hour, until a toothpick inserted into the cake comes out clean.
Just the smell of this cake as it bakes is reason enough to make it. Even Stella couldn’t help but lick her chops around it!
The cake is beautiful and delicious. One unexpected way to eat it is to toast a slice and then spread it with cream cheese. So good!
Sugar- 2 cups
Cinnamon- 4 teaspoons
Flour- 3 cups
Baking powder- 1 tablespoon
Salt- 1 teaspoon
Orange juice- 1/2 cup
- Vegetable oil- 1 cup