Jewish Apple Cake
Jewish Apple Cake is a delightful dessert that features layers of tender apples spiced with cinnamon, all enveloped in a moist, rich cake. It’s perfect for gatherings, offering a comforting blend of flavors that evoke nostalgia and warmth.
Ingredients
Instructions
- Mix apples, cinnamon, and sugar in a bowl and set aside.
- In a large bowl, combine flour, sugar, cooking oil, eggs, salt, orange juice, and vanilla. Beat together until smooth.
- Grease and flour a tube pan.
- Layer the batter and apples in the pan, starting with a layer of batter and ending with a layer of apples on top.
- Bake at 350° for about 1 1/2 hours or until done.
- Test with a toothpick to ensure it's cooked through.
Tips & Substitutions
For a richer flavor, consider using a variety of apples like Granny Smith and Honeycrisp. You can substitute half of the cooking oil with unsweetened applesauce for a lighter texture. If you prefer a sweeter cake, add an additional tablespoon of sugar to the apple mixture. Remember to let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack.
Serving Suggestions
This delightful cake is perfect for breakfast or dessert and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside a warm cup of coffee or tea. It also complements a fruit salad or even a slice of savory Rabbit Divan for a balanced meal.
Storage & Reheating
Store leftover Jewish Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, preheat your oven to 350°F, cover the cake with foil, and warm it for about 15-20 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Apple Cake contains roughly 756 calories, with 9g protein, 101g carbohydrates, and 36g fat. It is an excellent source of vitamin C (30% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 875mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fruit in this recipe?
Yes, you can experiment with other fruits like pears or peaches. Just ensure they are firm and sliced thinly, similar to the apples, to maintain the cake's structure and baking time.
Why does my cake sink in the middle?
A sinking cake often indicates that it was undercooked or that the batter was overmixed. Ensure you bake it long enough and check with a toothpick for doneness before removing it from the oven.
Can I make the cake ahead of time?
Absolutely! This cake can be made a day in advance. Just make sure to store it properly to keep it fresh. It often tastes even better the next day as the flavors meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).