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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan, ensuring all sides are thoroughly coated.
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.
In a large mixing bowl, whisk together the flour, baking powder, 2 cups of sugar, the remaining cinnamon, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, orange juice, vanilla extract, and eggs until fully blended.
Gradually incorporate the wet ingredients into the dry ingredients, mixing until the batter is smooth and no lumps remain.
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.
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.
Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
Slice, serve, and enjoy this delightful twist on the classic Jewish apple cake!
Nutrition Facts
Calories |
5752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 892.5 g | 325% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 577.8 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 293 mg | 23% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
