Jewish Apple Cake recipe
Jewish Apple Cake is a beloved dessert that beautifully intertwines tradition and flavor. This moist, spiced cake features layers of tender apples and aromatic cinnamon, making it a delightful centerpiece for any gathering, especially Rosh Hashanah.
With its rich combination of sweet and tangy flavors, this cake is a true celebration of autumn. Each bite offers a harmonious blend of textures, from the soft cake to the luscious apples, ensuring that it appeals to both new and seasoned palates.
Baking this cake not only fills your kitchen with an irresistible aroma but also invites loved ones to share in the joy of a time-honored recipe. It’s a perfect way to honor tradition while delighting everyone at the table.
Jewish Apple Cake: Ingredients
The heart of Jewish Apple Cake lies in its all-purpose flour, which forms a tender, sturdy base for the cake. White sugar balances sweetness with a hint of richness, while vegetable oil keeps the cake moist and flavorful.
Eggs add structure and richness, creating a delightful texture that complements the layers of sliced apples. Their natural sweetness pairs beautifully with the warm, aromatic cinnamon, enhancing the cake’s comforting essence. Lastly, a splash of orange juice brightens the flavor profile, adding a refreshing citrus note that elevates this traditional treat.
Jewish Apple Cake: Recipe Tips, Serving Suggestions, and FAQ
Jewish Apple Cake is a warm, comforting dessert that is perfect for celebrations like Rosh Hashanah. Its rich flavors and moist texture make it a favorite among family and friends. Here are some helpful tips, serving suggestions, and answers to common questions to help you perfect this delightful cake.
Recipe Tips
- Choose the Right Apples
For the best flavor and texture, opt for a mix of sweet and tart apples. Varieties like Granny Smith and Honeycrisp or Fuji work beautifully together. The tartness of Granny Smith balances the sweetness of the cake, while Honeycrisp adds a juicy crunch. Be sure to slice them thinly for even distribution throughout the cake. - Don’t Skip the Cooling Time
After baking, allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a serving plate. This helps the cake set and reduces the risk of it breaking apart. Once inverted, let it cool completely to allow the flavors to meld and develop. Serving it slightly warm enhances its aroma and taste. - Experiment with Flavors
While the classic recipe is delightful, don’t hesitate to experiment! Adding a teaspoon of nutmeg or a splash of apple cider can deepen the flavor profile. You could also consider mixing in some chopped nuts for added texture or even a handful of raisins for a hint of sweetness.
What to Serve with Jewish Apple Cake
- Whipped Cream or Vanilla Ice Cream
A dollop of fresh whipped cream or a scoop of creamy vanilla ice cream complements the warm spices of the cake beautifully. The cool, sweet creaminess balances the cake’s warmth and enhances its flavors, making for an indulgent treat. - Tea or Coffee
Serving Jewish Apple Cake with a warm cup of tea or coffee is a delightful way to enjoy this dessert. The robust flavors of black tea or the rich notes of a freshly brewed coffee provide a perfect contrast to the sweet, spiced cake. This combination is especially enjoyable during the fall and winter months. - Fruit Salad
A light fruit salad can serve as a refreshing contrast to the rich flavors of the cake. Choose seasonal fruits like berries, oranges, or pears to brighten the plate. The natural sweetness and acidity of the fruit will cleanse the palate and enhance the overall dessert experience.
FAQ
- Can I use other fruits instead of apples?
Yes, you can experiment with other fruits such as pears or even berries, though apples are traditional. Just ensure that the fruits are firm enough to hold their shape during baking. - How do I store leftover Jewish Apple Cake?
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. - Can I make this cake ahead of time?
Absolutely! Jewish Apple Cake tastes even better the next day as the flavors meld. You can bake it a day in advance and store it covered at room temperature. Just be sure to let it cool completely before wrapping it. - Why is my cake dense?
A dense cake could result from overmixing the batter or not measuring the flour correctly. Be sure to spoon the flour into your measuring cup and level it off to avoid packing too much into your batter.
Jewish Apple Cake
Ingredients
- Cake:
- 3 cups all-purpose flour
- 2 cups white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs beaten
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 3 medium apples peeled, cored, and sliced
- Cinnamon-Sugar:
- 5 teaspoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare a 10-inch tube pan by greasing and flouring it generously.
- In a small bowl, create the cinnamon-sugar mixture by combining the white sugar and ground cinnamon. Set this mixture aside for later use.
- In a large mixing bowl, combine the all-purpose flour, white sugar, baking powder, and salt. Thoroughly incorporate the vegetable oil, beaten eggs, orange juice, and vanilla extract until the mixture is well combined.
- Pour half of the batter into the prepared tube pan. Layer half of the sliced apples on top, followed by half of the cinnamon-sugar mixture. Repeat this process with the remaining batter, apples, and cinnamon-sugar.
- Bake in the preheated oven for approximately 70 to 90 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool briefly in the pan. Use a table knife to gently run around the edges to loosen the cake. Carefully invert the cake onto a serving plate or rack and allow it to cool completely.
