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. Bacon Kosher 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 m-word that I hate moist. Jewish Apple Cake is traditionally served during Rosh Hashanah to ensure a sweet New Year, but who wants to wait until fall to enjoy this delectable treat? I sure don’t.
Time to make your own Jew-licious Apple Cake. This cake borders on a breakfast bread, so I thought I would propel it straight to dessert-ville by adding a sugary icing. Oh yeah I did.
First, mix up your dry ingredients: flour, sugar, baking powder and salt. Make sure to level off the flour. Then, make a well in the middle. Add in your wet ingredients: oil, eggs, juice and vanilla.
Beat until blended. And your dough looks this good.
Next, it’s apple time.
Spoon 1/3 of your batter into a greased bundt pan. Top with 1/2 of the apple mixture. Repeat with another 1/3 of the dough, the other 1/2 of the apples, and the last 1/3 of the dough. 1 hour later or so, and you have one tasty cake!
Oh but we aren’t done yet. Mix confectioners sugar with water to get a tasty sugary glaze. Then go to town and cover that bad boy to your heart’s content. This glaze is also perfect for covering any blemishes on your cake. Luckily, mine was perfect as is.
- 6 granny smith apples
- 2 cups sugar plus extra 5 tablespoons sugar for apples
- 5 teaspoons cinnamon
- 3 cup flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup oil (canola or vegetable)
- 4 large eggs
- ¼ cup orange juice (no pulp)
- 1 tablespoon vanilla
- 1 cup confectioners sugar
- Preheat oven to 350 degrees.
- Grease bundt pan with butter 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 ⅓ batter in pan. Add ½ apple mixture, add another ⅓ batter. Follow with other half apple mixture and last ⅓ batter.
- Bake at 350 degrees for 1¼ hours or until toothpick comes out clean
- Mix confectioners sugar with enough boiling water to make a runny glaze. Drizzle all over your cake!