Jewish Apple Cake
Jewish Apple Cake
For me, apple cake is synonymous with autumn and all the seasonal baking. It also happens to be a favorite to serve during the Jewish Holiday of Rosh Hashanah (the celebration of the Jewish New Year) because traditionally it’s made without dairy products, and therefore may be eaten with meals containing meat, in accordance with Jewish dietary laws.
This cake is light, fluffy and filled with delicious cinnamon apples that are layered throughout. It’s traditionally baked in a tube or bundt pan but will be perfect in any shape. It’s easy to make and is sweet enough to enjoy for dessert but also great as an afternoon snack or even breakfast!
Makes 8 slices
Ingredients
3 cups (360g) Cake Flour
1 cup (210g) Cane Sugar
1 1/2 Tbsp (23g) Baking Powder
1 tsp (5g) Salt
1/2 cup (118ml) Orange Juice (fresh or store bought)
1/2 cup (118ml) Neutral Oil ( Avocado or Canola)
1/2 cup (118ml) plus 1 Tbsp (15ml) Soy Milk
1 1/2 tsp (7ml) Vanilla
3 -4 small - medium Apples (Gala, Honey Crisp, Fuji or Granny Smith)
3 Tbsp (45g) Brown Sugar
2 Tbsp (30ml) Lemon Juice
2 tsp (10g) Cinnamon
2 Tbsp (25g) Powdered Sugar for serving
Note
Cake flour is highly recommended for a light and fluffy crumb. You can substitute all purpose flour but the texture of the cake may be more dense.
Directions
1. Prepare the apples by coring them, peeling them and then cutting them into slices. Give the slices a rough chop and add them to a bowl along with the lemon juice, cinnamon and brown sugar. Mix until well coated and set aside while you prepare the rest of the cake.
2.In a cup, mix together the orange juice, oil, vanilla and soy milk. Set aside.
3. Add the flour, sugar, salt and baking powder to a bowl and mix well. Add the wet ingredients to the dry and mix until well combined or there is no visible sign of flour but be careful not to over mix.
4. Add about 1/3 of the batter to a well greased tube pan and spread it out into an even layer. Add enough chopped apples to form a single layer. Repeat again with the batter and apples and finish with the final third of the batter making sure to spread it out over all the apples. (You may have some apples leftover)
5.Bake at 350 for 55-60 minutes or until an inserted toothpick comes out clean.
6. Allow the cake to cool for at least 1 hour before removing from the pan. Dust with powdered sugar (through a strainer) before serving. Cake will keep for up to 3 days covered or in an airtight container at room temperature.
