When a dear friend of mine retired at the end of last year I asked him what could I make for him. He said that was a nice gesture but not necessary. I told him it was not to share with his staff but to take home and enjoy. He came back the next day and told me “Jewish Apple cake”. I searched the internet for a recipe and had picked one with few ingredients. To adapt this recipe I added boiled apple cider to the apple mixture and when I didn’t have any orange juice, I added a 2 tablespoons of lemon juice mixed with the more boiled apple cider to make 1/4 cup of citrus. When I set out to make this cake I hoped that I had found a good recipe.
The batter was sticky and gooey, but I have to admit that it certainly did not look like it was enough batter. I thought that failure was eminent. But after baking, to my surprise, it was a beautiful cake.
The report that I got from my friend the day after he took it home was wonderful. They had eaten some and sliced up the rest to freeze to enjoy at a later date. This cake was moist and will now be my go to cake when I need to bring a dish.
This recipe is adapted from smittenkitten.com
Mom’s Apple Cake
6 apples, (I used McIntosh apples)
1 tablespoon cinnamon
5 tablespoons sugar
2 tablespoons of boiled apple cider
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
1 cup walnuts, chopped (optional)
I also used 2 tablespoons of boiled apple cider mixed with lemon juice to make 1/4 cup instead of the 1/4 cup of orange juice.
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside. I added boiled apple cider to the apple mixture.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
|Apples with cinnamon, sugar and boiled cider
|Cake ready for the oven
|Out of the oven
|Waiting to be devoured
|Ready for a close up
|Ready to eat
I also found this one
JEWISH APPLE CAKE
Printed from COOKS.COM
Grease a tube pan and set aside
Put the following in a large bowl and mix until smooth:
3 1/2 cups flour
2 1/2 c. sugar
1 c. cooking oil
4 unbeaten eggs
1/2 tsp. salt
1/3 c. orange juice
2 1/2 tsp. vanilla
3 tsp. baking powder
Mix together in another bowl:
3 cups apples, peeled, cored and sliced
2 tsp. cinnamon
3 tbsp. sugar
Spread 1/2 of the cake mixture in the pan. Spread 1/2 of the apples then spread the rest of the cake batter. Top with the remaining apples.Bake at 350°F. for about 40 minutes, or until cake tests done.