Jewish Apple Cake
Layers of cinnamon-scented apples make for a moist Rosh Hashanah treat
By Amy Kritzer, 4:38PM, Fri. Aug. 24, 2012
I remember the first time I tried my Bubbe’s Jewish apple cake. Normally, I am not a cake girl. Frosting, sure. Chocolate, yes please. Brisket, I’ll take seconds! But cake- and cake with fruit in it no less- just doesn’t tempt my fancy. (How old am I that I just used that phrase?)
But you just try saying “no” to Bubbe, especially when it comes to food. “Oy, just try a sliver” she said as she placed a huge chunk of cake in front of me. So of course I had to sample it. And believe me when I say, this cake is freaking fantastic. Delicious, cinnamony hunks of apple, and ridiculously moist. Jewish Apple Cake is traditionally served during Rosh Hashanah to ensure a sweet New Year, but no need to wait until fall to enjoy this delectable treat?
Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
3 cup flour, plus more for dusting
2 cups sugar plus extra 5 tablespoons sugar for apples
3 teaspoons baking powder
1 teaspoon salt
1 cup oil (canola or vegetable), plus more or butter to grease pan
4 large eggs
1/4 cup orange juice (no pulp)
1 tablespoon vanilla
6 granny smith apples
5 teaspoons cinnamon
1 cup confectioners sugar
Preheat oven to 350 degrees.
Grease bundt pan with butter or oil and a dusting of flour, or nonstick spray.
In a large bowl combine flour, sugar, baking powder and salt.
Make a well in the middle, and add in oil, eggs, juice and vanilla.
Beat all ingredients until well blended.
Peel and core apples and cut into thin wedges.
Combine apples with 5 tablespoons sugar and 5 teaspoons cinnamon.
Spoon 1/3 batter in pan. Add 1/2 apple mixture, add another 1/3 batter. Follow with other half apple mixture and last 1/3 batter.
Bake at 350 degrees for 1 1/4 hours or until a toothpick comes out clean.
Mix confectioners sugar with enough boiling water to make a runny glaze. Drizzle all over your cake!