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?
Check out my website What Jew Wanna Eat for more enticing recipes and don’t forget to vote for me in Daily Candy’s Start Small, Go Big Contest– today (Friday, August 24th) is the last day to vote!
Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
Serves: 12
Ingredients:
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
Instructions:
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!
This article appears in August 24 • 2012.