Dessert - Jewish Apple Cake recipes

Author: Kevin Francisco  

This easy Jewish apple cake is a family favorite, full of sweet apples and cinnamon. This moist and delicious apple cake is the perfect way to welcome fall and its bounty of apples.

Jewish Apple Cake Recipe

This moist and delicious apple cake is the perfect way to welcome fall and its bounty of apples. Try the easy recipe!
Provided by: Farmers' Almanac Staff
Yields: 0 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

• 5 tablespoons sugar mixed with 1 ½ teaspoons cinnamon for apples
• 3 cups flour
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• ¼ cup orange or pineapple juice
• 2 ½ teaspoons vanilla
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3-4 apples, peeled, cored, and sliced into 1/2" slices

How to cook:

1. Preheat oven to 350ºF. Grease and flour a 10" tube or 12 cup Bundt pan.In a mixing bowl, combine the cinnamon and sugar and add apple slices. Toss to coat. Set aside.In a large mixing bowl, sift together the flour, baking powder, and salt, then add sugar, oil, eggs, juice, and vanilla and beat until smooth. Batter will be very stiff.Spoon a third of the batter into the bottom of the pan. The batter will be thick so once you spoon it in, give it a slight “shimmy” to create an even layer. Arrange half the sliced apples on top, then add another third of the batter, the remaining apples, and top with the last third of the batter. Use your best rubber spatula to get all the good batter from the bowl so none goes to waste! Apples won’t be completely covered.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 20 minutes before inverting onto a serving platter. Then let it cool completely.You can top the cake with a simple powdered sugar-and-orange juice glaze, a dusting of powdered sugar, or serve it as-is! Slice and enjoy!

Notes: Easy Jewish Apple Cake With Vanilla Glaze, 1 cup neutral vegetable oil (I like canola) · 2 cups sugar · 4 each eggs · 1 tbsp pure vanilla extract · 3 cups all-purpose flour · 1 tbsp baking powder · 1/2 tsp

Jewish Apple Cake

This easy Jewish apple cake is a family favorite, full of sweet apples and cinnamon.
Provided by: Unpeeled
Total time: 120 minutes
Cook time: 100 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 14

Ingredients:

• 2 tsp cinnamon
• 2 tbsp sugar
• 5 each large granny smith or other tart, firm baking apple, sliced thin
• 1 cup neutral vegetable oil ((I like canola))
• 2 cups sugar
• 4 each eggs
• 1 tbsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp Kosher salt
• 1/2 cup fresh orange juice (or cold water, or a combination)
• 1 cup powdered sugar
• 1/8 cup water or milk
• 1/2 teaspoon pure vanilla extract

How to cook:

1. DIRECTIONS
2. Preheat oven to 350°F and grease a standard-sized tube pan.
3. For the Apples
4. Peel the apples and slice thinly, about 1/4" to 1/3" -thick chunks, and place them into a large mixing bowl.
5. Add the 2 tbsp sugar and 2 tsp cinnamon. Stir and allow to sit and get juicy while you make the cake batter.
6. For the Cake Batter
7. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and oil until light and emulsified. Scrape the bowl with a spatula to make sure everything is well blended.
8. With the mixer on low, add the eggs one at a time, then the vanilla. It is time to add each egg when the previous one is mostly mixed in.Kick the mixer up to medium, and cream until lightened, fluffy, and smooth, about three minutes. Scrape the bowl at least once during this part.
9. Add the flour, baking powder, and salt. Mix on low until partially combined. Scrape the bowl. (Notice a trend?)
10. Add the orange juice and mix batter on low until combined. Scrape the bowl and make sure the batter is completely smooth. Do not over mix.
11. Assemble and Bake
12. Pour about a third of the batter into the tube pan. Layer a third of the apples on top. Repeat twice, ending so that apples are covering the entire top of the cake.
13. Bake about 1 hour 40 minutes, until a cake tester comes out clean.
14. Let rest on a cooling rack. When pan is cool enough to handle and the cake has set up a bit (around 20 minutes), invert onto the cooling rack. PRO TIP: To invert a cake properly, run a small offset spatula or thin knife around the cake pan's edges to loosen the cake from the pan's walls. Flip the cake over onto the cooling rack, so it is now upside-down. Then, placing another cooling rack on top of the inverted cake, flip it back over so the cake is right-side up again. Let cool completely. If you only have one cooling rack, you can do the initial flip onto a plate, since you'll immediately be flipping it back again.
15. Powdered Sugar Glaze
16. In a bowl, combine the powdered sugar, vanilla, and water or milk. Whisk until smooth.
17. Spoon glaze over the top of the cake, allowing some to pool on top, and some to drip down the sides. Serve.

Notes: Jewish Apple Cake, Ingredients · 6 apples, any variety, peeled, cored, and chopped · ¼ cup sugar · 1 tablespoon ground cinnamon · 2 ¾ cups all-purpose flour · 1 teaspoon kosher salt

Jewish Apple Cake

Family favorite for years! Super moist apple cake!
Provided by: SharonTurley
Total time: 230 minutes
Cook time: 85 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 14

Ingredients:

• 2 cups peeled apples, thinly sliced
• 5 tablespoons white sugar
• 2 tablespoons ground cinnamon
• 1 cup vegetable oil
• 2 cups white sugar
• 4 eggs
• 2 ½ teaspoons vanilla extract
• ¼ cup orange juice
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ cup butter, melted
• ⅓ cup orange juice
• ⅔ cup white sugar

Nutrition:

• Calories: 545.2 calories
• Carbohydrate: 78.8 g
• Cholesterol: 72.2 mg
• Fat: 24 g
• Fiber: 1.9 g
• Protein: 5.5 g
• Saturated Fat: 5.8 g
• Sodium: 367.4 mg
• Sugar: 52.9 g

How to cook:

1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.
2. Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
4. To make glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

Notes: Jewish Apple Cake, This Jewish Apple Cake is a wonderfully dense and moist cake batter studded with tons of cinnamon-sugar coated apples. It's the perfect fall

Jewish Apple Cake

It’s hard not to get inspired by all things apple.
Total time: 120 minutes
Yields: 12 servings
Number of ingredients: 13

Ingredients:

• 6 apples, any variety, peeled, cored, and chopped
• ¼ cup sugar
• 1 tablespoon ground cinnamon
• 2 ¾ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 4 large eggs
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

How to cook:

1. Heat oven to 350°F. Generously coat a bundt pan with non-stick cooking spray. Set aside.
2. Mix 1 tablespoon ground cinnamon and 1/4 cup sugar together in a small bowl to combine. Toss apple chunks with sugar and cinnamon blend. Set aside.
3. Whisk flour, salt, and baking powder together in a large bowl. Set aside.
4. In a separate bowl, whisk oil, 1 cup granulated sugar, 1 cup brown sugar, eggs, vanilla, and orange juice until well blended. Pour wet ingredients into dry and stir until fully incorporated into a batter.
5. Pour half of batter into bundt pan, top with half of apple mixture. Pour second layer of batter over apples, then top with remaining apples.
6. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 45 minutes. Cake is ready when a cake tester comes out clean from the bottom and middle layer of cake.
7. Dust with powdered sugar prior to serving.

Notes: Philadelphia Jewish Apple Cake Recipe, Philadelphia Jewish Apple Cake Recipe - Food.com ; Produce. 6 cups Apples ; Refrigerated. 4 Eggs, large ; Oils & Vinegars. 1 cup Oil ; Nuts & Seeds. 1 cup Walnuts.