Saturday, September 22, 2007

Everybody's Jewish Apple Cake

Everybody’s Jewish Apple Cake
From A Treasury of Jewish Holiday Baking

Hands-on time: 20 minutes
Baking time: 45 minutes
Serves 12

Ingredients:
8cups, peeled & sliced apples (I love McIntosh or Cortland)
2 cups sugar
1 ½ tsp ground cinnamon
¾ cup vegetable oil
3 large eggs
1 cup fresh orange juice
1 tsp vanilla extract
2 ½ cups all-purpose flour
¼ tsp salt
2 tsp baking powder

Directions:
1. Preheat oven to 350° F/180°C and prepare the baking dish. I used a 10” spring form pan, but a 9”x13” rectangular baking pan works well. I lined the bottom with parchment paper and greased the sides.

2. In a large bowl, Toss the apple with ½ cup of sugar and all the cinnamon.

3. Combine the flour salt and baking powder in a small bowl. In a medium sized bowl, (I feel like Goldilocks) blend the oil with the remaining sugar. The sugar won’t be dissolved, just well mixed. Whisk in the eggs, then the orange juice and vanilla. Finally fold in the flour mix to make a smooth, soft batter.

4. Spoon half the batter into the prepared pan. Place all the apples evenly on top and pour any remaining cinnamon sugar over it. Pour the remaining batter over the apples, trying to cover all of them. Some will peek out a bit, but do try to cover them so the apples stay soft and moist during the baking. Bake for 45 minutes or until the top is crusty and golden and a toothpick comes out dry (unless of course you hit an apple).

5. Cool on a wire rack before removing from the pan.

I like to remove the cake from the base of the spring form pan for serving. That’s why the parchment paper is so wonderful.

My tip for perfect flips: Place a large cutting board over the pan, flip, gently remove the bottom and peel off the parchment. Place the serving plate/tray so that the cake is centered…and the slightly tricky part…hold the cutting board and the plate and quickly flip it so the cake is right side up. Remove the cutting board and center. Voila!

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4 comments:

Scott at Real Epicurean said...

It sounds great. But tell me, why is it called "Jewish Apple Cake"?

Ruth Daniels said...

Good question. The only thing I can think of is that it's so common in Jewish homes. I say...share the wealth and call it whatever you like, because it's moist and tasty and easy to whip up.

There is one version or other in most Jewish cookbooks that have roots in Eastern Europe.

Candgrrl6514 said...

: ) Actually, "Jewish" apple cakes don't have any dairy in them to satisfy certain eating regulations during different times of the year.

If you look at "Jewish" apple cake recipes from all over, they all omit the dairy and use oil and orange juice instead.

Thanks for this awesome recipe, btw: )The one that was handed down to me is in a stack of papers with other recipes tucked in storage right now, but I needed it for mother's day. This one is about the same and will suffice nicely. Thanks again!
~Candice Roomberg

Ruth Daniels said...

Thanks Candice, I guess not being kosher, I didn't even think of that aspect.

Glad you dropped by and I do hope this apple cake stands up to your old one for Mother's Day.