Jewish Apple Cake
A traditional Jewish dessert recipe, my Ema Ljuba would frequently make this apple cake on Friday for Shabbat, and it would stay moist all week long. A parev (kosher) dessert, this cake can be eaten with either meat or dairy. A huge family favorite among all of Ljuba’s seven children and many grandchildren.
Servings 16
Calories 433kcal
Equipment
Ingredients
- 4 apples peeled and sliced (such as granny smith)
- 2 ⅓ cups white sugar divided
- 1 tablespoon cinnamon
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup canola oil or oil of choice
- ¼ cup orange juice
- 1 teaspoon vanilla
- ½ cup brown sugar
- ¼ cup flour
- 4 tablespoons butter (or parev margarine) cut in small cubes
Instructions
- Preheat oven to 375. Grease and flour an angel food tube pan and set aside.
- Toss apple slices to coat with 1/3 cup of sugar and the cinnamon; set aside.
- In a separate bowl, whisk together flour, remaining 2 cups of sugar, baking powder and salt.
- In a third small bowl, whisk together oil, eggs, orange juice, and vanilla.
- Slowly add the wet ingredients to the dry ingredients and stir until combined.
- Pour 1/3 of batter into tube pan then layer with 1/2 of the apples. Add in another 1/3 of the batter and layer with remaining apples. Pour in the final 1/3 of the batter on top.
- In another small bowl, mix the brown sugar with 1/4 cup remaining flour and sprinkle evenly on top of the cake batter.
- Dot with butter then bake for 1 hour 15 minutes or until toothpick comes out clean.
Video
Nutrition
Serving: 1slice | Calories: 433kcal | Carbohydrates: 64g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 192mg | Potassium: 192mg | Fiber: 2g | Sugar: 41g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg
