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Rosh Hashanah Recipes

Jewish Apple Cake

Prep Time 35

Cook Time 1 30

Total Time 2 5

by Dikla Frances

Food 4 Thought

Judaism teaches that the moment of eating is actually a very important moment, not just physically for our bodies, but spiritually as well. The Kabbalah teaches that the food we eat is “home” to many holy sparks spread around the world and, consequently, each time we eat we have the opportunity to elevate the sparks and thereby participate in fixing the world. Learn more about how to eat in a way that helps repair the world.

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This is a Jewish apple cake, since this cake has been around since the early 1900s, I guess its source is the Jewish immigrants who migrated to NYC and Philadelphia during that period. It is also a parve apple cake, meaning it does not contain any dairy products and, according to the Jewish dietary laws, can be served as dessert after a rich meat meal.

There are countless traditional Jewish cakes, and I probably tried most of them. But this cake is truly outstanding; it’s an explosion of warm, sweet, and comforting flavors in the mouth. It is the biggest crowd pleaser with rave reviews that can also travel well.

IngredientsInstructions

Ingredients

Servings servings

6 medium apples red delicious or gala
3 teaspoons ground cinnamon
3 tablespoons sugar 35 g / 1.5 oz
3 cups all purpose flour 360 g / 12.5 oz
3 teaspoons baking powder
1/3 cup orange juice 80 ml / 3 oz
3 teaspoons vanilla extract
2 1/2 cups sugar 500 g / 18 oz
4 large eggs
1 cup vegetable oil 240 ml / 8 oz

Instructions

Nutritional Facts

Nutrition Facts

Jewish Apple Cake

Amount per Serving

Calories

522

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

129

Potassium

170

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

144

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Prepare the apples

Peel, core, and slice the apples into 1/4"-1/3" thick wedges and place in a large bowl.
Sprinkle the first sugar (3 TBS) and cinnamon, and use a rubber spatula to distribute evenly. Set aside while you make the cake.

Making the cake

Preheat the oven to 350℉ and grease and flour a tube pan. Set aside
Sift the flour and baking powder in a medium bowl, and set aside.
Mix the orange juice and vanilla extract and set aside.
In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.
Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.
Add the flour mixture in three additions alternating with the orange juice, starting and finishing with the flour mixture.
Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over-mix).

Assembling the cake

Pour 1/3 of the cake batter into the greased pan and evenly spread using a rubber spatula.
Spread an even layer of the sliced apple on top of the batter.
Repeat the above two steps with the remaining batter and apple slices. Pour any liquids on the last top layer.
Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.
Remove from the oven and let cool before removing the cake.
To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake.