Mom's Favorite Jewish Apple Cake Recipe

Cook Time: 75 minutes

Servings: 12

Ingredients:

• 5 tablespoons white sugar
• 2 teaspoons ground cinnamon
• 5 medium apples, peeled, cored, and thinly sliced
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 cup vegetable or canola oil
• 4 large eggs
• cup orange juice
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

Step 1: Preheat the oven to 350F (175C). Grease and flour a 10-inch tube pan.

Step 2: In a large bowl, combine 5 tablespoons of sugar and cinnamon. Add the apple slices and toss them to coat evenly.

Step 3: In another bowl, beat together the flour, 2 cups of sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract until smooth and fully combined. The batter will be thick.

Step 4: Transfer half of the batter into the prepared pan. Top it with half of the apple slices. Then add the remaining batter on top, followed by the remaining apple slices.

Step 5: Bake in the preheated oven for about 1 hours, or until a toothpick inserted into the center comes out clean.

Step 6: Let the cake cool in the pan for 1 hour. Once cooled, use a table knife to loosen the edges. Carefully invert the cake onto a cooling rack and allow it to cool completely.

Cooks Note:

You can use any variety of apples for this cake. Granny Smith apples give a tart flavor, while other firm apples work well and maintain their shape during baking.

Nutrition Facts (per serving):

Nutrient	Amount	% Daily Value*
Calories	485
Total Fat	20g	26%
Saturated Fat	3g	17%
Cholesterol	62mg	21%
Sodium	340mg	15%
Total Carbohydrate	72g	26%
Dietary Fiber	3g	9%
Total Sugars	46g
Protein	6g	11%
Vitamin C	8mg	9%
Calcium	90mg	7%
Iron	2mg	11%
Potassium	141mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

This Jewish Apple Cake, a delicious and hearty dessert, combines the sweetness of apples with the warmth of cinnamon and the tang of orange juice, making it a comforting favorite in many homes. Traditionally, it is baked in a tube pan, creating a dense yet tender cake. The following article delves into the history, regional variations, and intriguing facts about this much-loved dessert.

History and Origin

The origins of the Jewish Apple Cake date back to Eastern European Jewish communities, where it became a staple in Jewish households, especially during the holidays. Jewish bakers in Poland and Hungary were known for their cake-making traditions, often incorporating apples, a fruit abundant in the region, into their baking. The cakes simple ingredientsapples, sugar, cinnamon, and flourwere common in homes where fresh produce was a central part of family meals. Over time, this cake gained popularity in America, particularly within Jewish communities, and eventually spread to the wider public due to its deliciously moist texture and the ease of preparation.

Regional Variations

While the Jewish Apple Cake has a recognizable base recipe, its preparation can vary greatly depending on the region. In the United States, particularly in New York and the Northeast, the cake is often baked with a slightly denser batter and a tube or bundt pan to give it that signature round shape. Some regions use different types of apples, such as Granny Smith for a tart contrast, or add other ingredients like nuts or raisins. Additionally, some variations use pineapple juice or apple cider instead of orange juice, a small but significant regional touch that adds a layer of unique flavor.

Comparison to Similar Cakes

Jewish Apple Cake shares some similarities with other apple cakes, such as the American "Apple Cinnamon Cake" or the German "Apfelkuchen." However, it differs in its rich texture and the method of preparation. Unlike lighter apple cakes, which may rely on butter for moisture, Jewish Apple Cake uses vegetable oil and a relatively small amount of fat, resulting in a dense, moist crumb. The technique of layering apple slices within the batter also sets it apart, giving the cake a unique apple-studded appearance and flavor, which is not found in most other apple cake varieties.

Where is it Typically Served?

Jewish Apple Cake is commonly served during Jewish holidays, especially Rosh Hashanah, the Jewish New Year, and Yom Kippur. Its sweet and rich flavor makes it an ideal dessert for festive occasions. It is also enjoyed at family gatherings, potlucks, and other community events. The cakes versatility allows it to be served both warm, straight from the oven, or at room temperature, often paired with a cup of coffee or tea. Though it has strong Jewish associations, its universal appeal means it is also enjoyed by people of all backgrounds, making it a common sight in bakeries and family kitchens.

Fun Facts

• The cake's structure is believed to be inspired by traditional Eastern European bundt cakes, which were often made in tube pans to ensure even baking.
• Jewish Apple Cake is often baked in large quantities, making it an ideal choice for family gatherings and community celebrations.
• While apple cakes are common in many cultures, the Jewish variation is distinguished by its use of oil rather than butter, making it suitable for kosher diets.
• It is said that the cake tastes even better the next day, as the flavors of the apples and cinnamon have more time to meld together.

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