Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Jewish Apple Cake
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- Level: Easy
- Total: 3 hr 5 min
- Active: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 415
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 40 mg
- Sodium
- 233 mg
Dense yet remarkably moist, this cake is packed with layers of sweet cinnamon-coated apples nestled throughout a rich vanilla batter. Traditionally served for Rosh Hashanah and other Jewish holidays, Jewish apple cake is made with oil instead of butter, making it pareve — free of both dairy and meat — so it can be enjoyed after a meat meal in keeping with kosher dietary traditions (see Cook’s Note). As it bakes, the apples become meltingly tender while those on top caramelize into a beautifully golden, cinnamon-scented crown. Orange juice, a hallmark ingredient in many versions, adds subtle brightness that balances the sweetness and helps create a tender crumb. Serve slices as is, or drizzle them with a little honey for a nod to the sweet new year.
- Level: Easy
- Total: 3 hr 5 min
- Active: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 415
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 40 mg
- Sodium
- 233 mg
Ingredients
Apples:
Batter:
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Directions
Special equipment:
a 10-inch tube pan- For the apples: Whisk together the granulated sugar, brown sugar, cinnamon and salt in a large bowl. Reserve 1 heaping tablespoon of the cinnamon-sugar mixture for topping. Add the apples and toss until evenly coated. Set aside while you prepare the batter.
- For the batter: Position a rack in the center of the oven and preheat to 350 degrees F. Generously coat a 10-inch tube pan with cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the granulated sugar, brown sugar and eggs together in a large bowl until smooth. Slowly stream in the oil while whisking constantly until fully incorporated. Whisk in the orange juice and vanilla. Add the flour mixture and fold it in with a rubber spatula just until smooth and no dry streaks remain.
- Spread one-third of the batter into the prepared pan. Scatter one-third of the apples evenly over the batter. Repeat twice more with the remaining batter and apples, ending with a final layer of apples and any remaining juices in the bowl. (It may seem like too many apples, but they will soften and settle into the cake as it bakes.) Sprinkle the reserved cinnamon-sugar mixture evenly over the top.
- Bake until the cake is golden brown and a cake tester inserted into the center comes out clean, 1 hour 35 minutes to 1 hour 45 minutes. Let the cake cool in the pan on a wire rack for 30 minutes.
- Run a thin offset spatula or paring knife around the outer edge and center tube to loosen the cake. Remove the outer ring of the pan, then carefully invert the cake onto a large plate to remove the tube. Invert again onto the cooling rack and let cool completely. Slice and serve with a drizzle of honey, if desired. Wrap leftover cake tightly in plastic and store at room temperature for up to 3 days.
Cook’s Note
To ensure that your cake is pareve, check that your baking spray and vanilla extract are both certified pareve. Don't be tempted to reduce the amount of apples — they release moisture as they bake, creating the cake's signature juicy layers. For the cleanest slices, let the cake cool completely before serving.
