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.
Ingredients
Servings 12 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
Nutritional Facts
Nutrition Facts
Jewish Apple Cake
Amount per Serving
Calories
522
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
5
g
Cholesterol
55
mg
18
%
Sodium
129
mg
6
%
Potassium
170
mg
5
%
Carbohydrates
83
g
28
%
Fiber
3
g
13
%
Sugar
55
g
61
%
Protein
5
g
10
%
Vitamin A
144
IU
3
%
Vitamin C
8
mg
10
%
Calcium
83
mg
8
%
Iron
2
mg
11
%
* 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.
Is it really possible that one serving of this apple cake has over 6000 calories??
It doesn't sound right??
I've seen other recipes showing a high calorie count and it's been the count for the entire cake. I didn't see serving count but the calorie count can't be for only one serving.
Thanks for commenting it was set for the whole cake, so I adjusted it and it now reflects one serving which is 1/12th of the cake.
Yes that was for the whole cake, it has been adjusted.