Description: Jewish Apple Cake is a classic dessert that brings together the comforting flavors of apples, cinnamon, and a moist, tender cake in one delicious treat. This traditional recipe is known for its rich, dense texture and the sweet, aromatic spices that infuse every bite. The cake features layers of fresh apples, often spiced with cinnamon and sometimes a hint of nutmeg, creating a delightful contrast with the soft, buttery cake. It’s a beloved dessert for Jewish holidays and family gatherings, and it’s also a great choice for a comforting dessert any time of the year.
The charm of Jewish Apple Cake lies in its simplicity and the way it highlights the natural sweetness of apples. The cake batter is easy to mix together, and the apples are folded in to provide bursts of flavor throughout. As the cake bakes, the apples become tender and caramelized, adding a delightful sweetness and moistness to the cake. Perfect for serving at brunch, dessert, or as a sweet snack, Jewish Apple Cake is sure to be a hit with family and friends.
Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or milk
- 4 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or two 9-inch round cake pans.
- Prepare the Apples: In a large bowl, toss the apple slices with lemon juice, ground cinnamon, and ground nutmeg (if using). Set aside.
- Make the Cake Batter: In a large bowl, beat together the granulated sugar and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
- Assemble the Cake: Gently fold in the apple slices. If using nuts, fold them into the batter as well. Pour the batter into the prepared pan(s), spreading it out evenly.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using two round pans, bake for 30-35 minutes.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired.
- Enjoy: Serve the cake warm or at room temperature. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Jewish Apple Cake is a delightful dessert that combines the flavors of autumn with the comfort of a homemade cake. Its tender crumb and sweet apple filling make it a cherished recipe that’s sure to be enjoyed by all.
