Jewish Apple Cake
This is a vegan optional recipe.
I had never heard about Jewish Apple Cake before arriving to Jewish cuisine in this project, despite the fact that it's apparently an American favorite and so classic that it has its own wikipedia page. The cake originated in Poland and is particularly popular in Pennsylvania. It is easy to make, does not require any fancy ingredients, and it's absolutely delicious: moist and, at least in this version, it has the perfect sweetness (I used 6 small Granny Smith apples and one medium Fuji).
Jewish apple cake is naturally dairy-free, but it's also very easy to make vegan by using an egg replacer (I used Bob's Red Mill with great success). The cake keeps well, and it was just as delicious the next day.
As you can see, I didn't grease my cake pan well enough, so make sure you do so.
Jewish Apple Cake
Preheat oven to 350°F. Butter and flour a tube pan.
Peel and core apples. Cut them into 1/2" cubes, until you have 6 cups worth. Place in a bowl. Add 1/4 cup sugar and cinnamon and mix. Set aside.
Sift flour into a large bowl. Add the baking powder and salt and sift again.
In a different bowl, whisk together the remaining 2 cups of sugar, the oil, orange juice and vanilla extract. Add this mixture to the flour mixture and mix well. Add the eggs, one at the time, mixing after each one.
Pour 1/4 of the batter into the bottom of the prepared pan. Top with 1/3 of the apples. Repeat with layers of batter and apples, ending with a layer of batter. If there are any juices from the apples, pour on top of the top layer.
Bake until a tester inserted into the cake shows that it's dry, about 1 hour. Rest for 20 minutes before unmolding.
Adapted from Chef Dennis' recipe at ask chef Dennis
Jewish American Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail