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Jewish Apple Cake

Estimated reading time: 6 minutes

Indulge in the warm and comforting flavors of tradition with our Jewish Apple Cake recipe. This beloved dessert, steeped in the rich heritage of Jewish-American cuisine, brings together tender chunks of apples, a hint of cinnamon, and a touch of citrus in a moist, delicious cake. Perfect for holidays or any time you crave a slice of nostalgia, this easy-to-make treat is a true crowd-pleaser. Explore the sweet side of tradition with our classic Jewish Apple Cake recipe!

Baking Tradition: The Easiest Classic Jewish Apple Cake Recipe

Table of contents

We’re diving into a cherished classic that has stood the test of time in the world of baking: Jewish Apple Cake. This delightful dessert not only carries a rich history but also offers a simple yet mouthwatering flavor that’s perfect for various occasions and diets. Join us as we explore the story behind this beloved treat, share an easy-to-follow recipe, and provide tips, variations, and dietary information.

The History of Jewish Apple Cake:

Jewish Apple Cake, also known as Jewish Apple Bread, is a beloved dessert that has its roots in Jewish culinary traditions. It’s a perfect example of how simple ingredients can come together to create something truly delightful. Originally passed down through generations, this recipe has made its way into kitchens around the world, cherished for its comforting flavors and nostalgia.

Recipe: Easiest Classic Jewish Apple Cake

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes

Ingredients:

  • 4 cups apples, peeled, cored, and chopped into small cubes(about 4 medium-sized apples)
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 3 large eggs
  • 1 cup vegetable oil
  • 1/4 cup orange juice
  • 2 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Stir in the orange juice and fold in the chopped apples.
  6. Pour the batter into the greased tube pan and spread it evenly.
  7. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Kitchen Tools Needed:

  • 10-inch tube pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Sifter
  • Spatula
  • Wire rack for cooling

Can you use a bundt pan for this recipe?

Yes, you can use a Bundt pan for this Jewish Apple Cake recipe as an alternative to the recommended 10-inch tube pan. A Bundt pan will work well for this cake because it has a similar shape and size, which will help ensure even baking. Just be sure to grease the Bundt pan thoroughly to prevent the cake from sticking, and you can follow the same instructions for preparing and baking the cake.

Tips for Recipe Success:

  • Use a variety of apples for a more complex flavor profile.
  • Grease your pan thoroughly to prevent sticking.
  • Don’t overmix the batter; mix until just combined.
  • Allow the cake to cool before removing it from the pan to avoid breaking.

How do you test for doneness for this recipe?

To test for doneness in the Jewish Apple Cake recipe, you can use the classic toothpick or cake tester method. Here’s how to do it:

  1. When you think the cake is close to being done based on the recommended baking time (around 60 minutes), gently open the oven door. Avoid opening it too frequently to maintain a consistent temperature inside the oven.
  2. Insert a clean toothpick or cake tester into the center of the cake, making sure to go all the way down to the bottom.
  3. Slowly pull the toothpick or tester out. If it comes out clean without any wet batter sticking to it, the cake is done and fully baked.
  4. If you see wet batter or large, moist crumbs clinging to the toothpick or tester, the cake needs more time in the oven. Close the oven door gently and continue baking for a few more minutes, then test again.
  5. Once the toothpick or tester comes out clean, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Remember not to overbake the cake, as it can become dry. Testing for doneness with a toothpick or cake tester is a reliable method to ensure your Jewish Apple Cake is perfectly baked and ready to be enjoyed.

Customization and Variations:

  • Add a handful of chopped nuts (such as walnuts or pecans) for extra crunch.
  • Sprinkle the top with powdered sugar or a cinnamon-sugar mixture for a sweet finish.
  • Experiment with different spices like nutmeg or cloves for a unique flavor twist.

Can you use a different type of juice in place of the orange juice for this recipe?

Yes, you can use a different type of juice in place of orange juice in the Jewish Apple Cake recipe if you prefer or if you have dietary restrictions or allergies. While orange juice provides a hint of citrusy flavor and moisture to the cake, other juices can also work well and add their own unique twist to the recipe.

Here are some juice alternatives you can consider:

  1. Apple Juice: Using apple juice will enhance the apple flavor in the cake and maintain a fruity sweetness.
  2. Lemon Juice: Lemon juice can provide a different citrusy note, with a slightly tangy flavor that pairs well with apples.
  3. Pineapple Juice: Pineapple juice will add a tropical twist to the cake, imparting a sweet and tangy taste.
  4. Cranberry Juice: Cranberry juice can offer a tart and vibrant flavor, which can be a delightful contrast to the sweetness of the apples.

When substituting another juice for orange juice, keep in mind that the flavor profile of the cake will change slightly, so choose a juice that complements your preferences. Just be sure to use a 1/4 cup of the alternative juice as a one-to-one replacement for the orange juice in the recipe. Enjoy experimenting with different flavors!

Is icing typically on Jewish Apple Cake?

No, icing is not typically used on Jewish Apple Cake. Traditional Jewish Apple Cake recipes do not include icing or frosting. The cake itself is moist and flavorful, thanks to the apples, cinnamon, and other ingredients, making it delicious on its own. It’s often served plain, as the focus is on the natural sweetness of the apples and the warm, comforting spices.

However, some variations of Jewish Apple Cake might include a dusting of powdered sugar or a cinnamon-sugar topping for a subtle sweetness and added visual appeal. These simple additions complement the cake’s flavors without overwhelming it.

If you prefer a sweeter or more decadent dessert, you can certainly add a glaze or frosting of your choice, but it would deviate from the traditional preparation of Jewish Apple Cake.

Dietary Information:

This Jewish Apple Cake recipe is suitable for:

  • Vegetarian diets
  • Kosher diets (when prepared according to kosher guidelines)
  • Nut-free diets (if you omit nuts)
  • Dairy-free diets

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Special Events and Occasions:

Jewish Apple Cake is a versatile dessert that can be served on numerous special occasions and holidays, including:

  • Rosh Hashanah
  • Yom Kippur break-fast
  • Thanksgiving
  • Family gatherings
  • Weekend brunches

Final Thoughts

Now that you’ve got all the insights into the history, recipe, and variations of Jewish Apple Cake, you’re ready to embark on a baking adventure that pays homage to tradition. Whether you’re celebrating a special holiday or simply craving a comforting dessert, this classic treat is sure to please your taste buds and warm your heart. Enjoy the sweet moments it brings to your table, and as always, happy baking!

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Jewish Apple Cake Recipe

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Indulge in the comforting flavors of tradition with our Jewish Apple Cake recipe. This beloved dessert, steeped in the rich heritage of Jewish-American cuisine, brings together tender chunks of apples, warm cinnamon, and a touch of citrus in a moist, delicious cake. Perfect for holidays or anytime you crave a slice of nostalgia, this easy-to-make treat is a true crowd-pleaser. Explore the sweet side of tradition with our classic Jewish Apple Cake recipe!

Ingredients

  • 4 cups apples, peeled, cored, and chopped into small cubes (about 4 medium-sized apples)
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 3 large eggs
  • 1 cup vegetable oil
  • 1/4 cup orange juice
  • 2 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Stir in the orange juice and fold in the chopped apples.
  6. Pour the batter into the greased tube pan and spread it evenly.
  7. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 47mgSodium: 212mgCarbohydrates: 63gFiber: 2gSugar: 38gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

Did you make this recipe?

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© Sara Maniez
Cuisine: Jewish-American / Category: cakes
  • First published: 9/28/2023

Sara Maniez
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