In a cakey embrace of sugary bliss, the Jewish Apple Cake combines freshly chopped apples, aromatic cinnamon, and a light touch of orange juice, topped with a delicate dusting of powdered sugar. Dive into a slice that bridges the gap between fruit-filled euphoria and baked perfection!
Ah, the Jewish Apple Cake. It’s not just a cake; it’s a heartwarming tale of friendship, tradition, and the power of a good recipe. My first bite of this apple delight took me on a trip down memory lane, all the way back to my college days. I remember the first time my east coast buddy, Lila, introduced me to this cake during one of our late-night study sessions. We were drowning in notes, textbooks, and caffeine when she pulled out a slice from her lunchbox. “Here, try this. My grandmother’s recipe,” she said, handing me a plate. I was skeptical. How could an apple cake differ from the zillions I had before? But boy, was I wrong! One bite and I was floating on a cloud of cinnamon-spiced heaven. That night, not only did I get a recipe, but I also secured a lifelong friendship and a cake that would soon become legendary in my family. It’s funny how sometimes the simplest things, like a slice of cake, can create memories that last a lifetime.
Why You’ll Love Jewish Apple Cake:
Now, I know what you’re thinking: “Yet another apple cake recipe?” But trust me, the Jewish Apple Cake isn’t just any cake. It’s like the Brad Pitt of apple cakes – classic, evergreen, and loved by all. Firstly, the meticulous layering ensures every bite has the perfect balance of moist cake and spiced apples. The hint of orange juice? That’s not just for show! It adds a zesty punch, making each slice a harmonious blend of sweet and tangy. And let’s not forget the grand finale – the powdered sugar dusting, which is like the cherry on top, or should I say, the snow on the apple tree? It’s tradition, taste, and texture, all bundled up in one perfect cake.
Ingredients Notes Jewish Apple Cake:
Alright, superstar bakers, let’s get down to the nitty-gritty.
Apples – any variety works here, though I’m a sucker for Honeycrisp or Granny Smith for that tart edge. But hey, you do you!
As for the sugar, the combo of granulated and light brown gives a depth of sweetness with a hint of molasses goodness.
Now, orange juice is our secret weapon; it’s like the Beyoncé of the recipe, quietly running the show with its citrusy notes.
And while we’re talking about ingredients, let’s chat about that kosher salt. Why kosher? It has larger grains than regular table salt, and it’s less salty, allowing for a more balanced flavor.
Lastly, that powdered sugar dusting? Totally optional but 100% recommended for that Instagram-worthy finish!
Clear, Easy-to-Follow Steps To Make Jewish Apple Cake:
Step 1: Preheat that oven! 350°F is the magic number. Spray your bundt pan generously with non-stick cooking spray. You want that cake sliding out like it’s on a slip ‘n slide.
Step 2: Get that apple-cinnamon-sugar trio going. This step is like prepping the star before they hit the stage.
Step 3: Dry ingredients – assemble! This is where you lay the foundation. Mixing flour, salt, and baking powder ensures your cake has structure (and isn’t a sloppy mess).
Step 4: Dive into the wet ingredients. Blend oil, sugars, eggs, vanilla, and orange juice. It’s like a cocktail party for your cake, where everyone mingles and gets to know each other.
Step 5: Layering time! First batter, then apples, then batter, then apples. It’s like building a cake lasagna!
Step 6: Bake with the foil on for 45 minutes, think of it as the cake’s cozy blanket. Then, off with the foil for another 45 minutes, letting it bronze to perfection.
Step 7: The pièce de résistance: a snowy sprinkle of powdered sugar. Ta-da! Your masterpiece is ready.
Alright, if by some weird twist of fate you have leftovers (I mean, who are you kidding?), this cake stores like a dream. Pop it in an airtight container, and it’ll keep on the counter for 3-4 days, staying as moist as day one. Want to play the long game? Freeze it! Wrapped well, it can chill in the freezer for up to 3 months. Just remember to thaw it overnight on the counter before serving.
Variations and Substitutions:
I love a good remix! If walnuts or pecans are your jam, toss ’em in for an added crunch. Not a fan of orange juice? Apple cider or even lemon juice can make a stellar substitute. And if you’re feeling extra fancy, try adding a pinch of nutmeg or cardamom to the apple mix for an added layer of warmth and spice. The sky’s the limit, darling. After all, baking is like jazz – it’s all about improvisation!
Jewish Apple Cake
- Apples any variety: 6, peeled, cored, and finely chopped
- Granulated sugar: ¼ cup
- Ground cinnamon: 1 tablespoon
- All-purpose flour: 2 ¾ cups
- Kosher salt: 1 teaspoon
- Baking powder: 1 tablespoon
- Vegetable oil: 1 cup
- Granulated sugar: 1 cup
- Light brown sugar: 1 cup
- Large eggs: 4
- Orange juice: ¼ cup
- Vanilla extract: 1 teaspoon
- Powdered sugar: Sufficient quantity for garnish
- Begin by preheating the oven to a temperature of 350°F. A bundt pan should be amply coated with non-stick cooking spray and set aside for subsequent use.
- In a small mixing bowl, combine 1 tablespoon of ground cinnamon with ¼ cup of granulated sugar. Proceed to toss the finely chopped apples in this mixture until they are evenly coated. Reserve this for later.
- In a separate, larger bowl, sift together the all-purpose flour, kosher salt, and baking powder. Once sifted, set this mixture aside.
- In yet another bowl, combine the vegetable oil, 1 cup of granulated sugar, 1 cup of light brown sugar, the eggs, vanilla extract, and orange juice. Thoroughly whisk these ingredients together until they form a homogenous mixture.
- Gradually incorporate the wet mixture into the dry flour mixture, ensuring they are blended seamlessly.
- Into the previously prepared bundt pan, pour half of the batter. This should be followed by a layer consisting of half of the apple mixture. Repeat the process with the remaining batter and apple mixture.
- The bundt pan should then be covered securely with aluminum foil and placed in the oven to bake for 45 minutes. After this initial period, carefully remove the aluminum foil and continue baking for an additional 45 minutes. The cake will be deemed ready once a tester, when inserted into the center, emerges cleanly.
- Once baked, the cake should be removed from the oven and allowed to cool. Prior to serving, it is recommended to garnish the cake with a fine dusting of powdered sugar.