Different Jewish Apple Cake
Discover a delightful spin on tradition with this "Different Jewish Apple Cake," a moist and flavor-packed dessert that beautifully blends old-world charm with a fresh twist. This recipe layers tender slices of cinnamon-sugar-coated tart apples, such as Granny Smith, with a rich, citrus-kissed batter made with fresh orange juice and pure vanilla extract. Baked to golden perfection in a tube pan, this cake boasts a perfectly dense yet fluffy texture that’s ideal for any occasion, from holiday gatherings to casual brunches. With warm notes of cinnamon and a stunning apple-studded presentation, this cake is as visually appealing as it is delicious. Simple to prepare and yielding an irresistible aroma, this showstopper serves 10 and is destined to become a family favorite. Let this unique take on a classic Jewish apple cake bring sweetness and warmth to your table!
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Ingredients
- 4 medium Apples (firm and tart, such as Granny Smith)
- 3 teaspoons Ground cinnamon
- 2.5 cups Granulated sugar
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 0.75 cup Fresh orange juice
- 2 teaspoons Vanilla extract
- 4 large Eggs
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan, ensuring all sides are thoroughly coated.
Step 2
Peel, core, and slice the apples into thin wedges. In a medium bowl, toss the apple slices with 2 teaspoons of cinnamon and 1/2 cup of granulated sugar until evenly coated. Set aside.
Step 3
In a large mixing bowl, whisk together the flour, baking powder, 2 cups of sugar, the remaining cinnamon, and salt until well combined.
Step 4
In a separate bowl, whisk together the vegetable oil, orange juice, vanilla extract, and eggs until fully blended.
Step 5
Gradually incorporate the wet ingredients into the dry ingredients, mixing until the batter is smooth and no lumps remain.
Step 6
Pour one-third of the batter into the prepared tube pan, spreading it evenly. Layer one-third of the cinnamon-sugar-coated apples over the batter. Repeat this process twice more, alternating batter and apple layers, ending with a final layer of apples on top.
Step 7
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 8
Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
Step 9
Slice, serve, and enjoy this delightful twist on the classic Jewish apple cake!
Nutrition Facts
| Serving size | (2103.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5751.6 |
| Total Fat 233.6g | 0% |
| Saturated Fat 36.9g | 0% |
| Polyunsaturated Fat 134.5g | |
| Cholesterol 744mg | 0% |
| Sodium 2824.2mg | 0% |
| Total Carbohydrate 892.5g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 577.8g | |
| Protein 65.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 293.1mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 1695.9mg | 0% |
Source of Calories