Jewish Apple Cake

When I started asking people to share their handed-down recipes with me, everyone, and I mean EVERYONE gave me their grandmother’s Jewish Apple Cake. Fortunately for me, all of the recipes were virtually the same. The only difference, and an important one to note, is a way to make this cake flourless for Passover. This is not the flourless version, but I’ll be sure to post the flourless version in time for Passover.

This version is fantastic. There’s a very good reason this recipe was saved by generations of families. It’s fabulous, and utterly Jewish. Like Challah and Hammentashen, Jewish Apple Cake is a Jewish classic that will be devoured by your family. Be sure to use Bramley apples. They are the perfect combination of firm and sweet, and they have a natural star in the center! How cool is that?

Jewish Apple Cake
5.0 from 1 reviews
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Prep time: 30 mins
Cook time: 90 mins
Total time: 2 hours
Serves: 12
Ingredients
  • 3 cups white flour
  • 3 teaspoons baking powder
  • 2 cups sugar
  • teaspoon salt
  • 2 teaspoons Almond extract
  • 1 teaspoons vanilla extract
  • 3 eggs
  • 1 cup of milk
  • 1/2 cup butter, room temperature
  • 4 Bramley baking apples
  • 2 teaspoons of cinnamon sugar
  • Slivers of almonds [for the top]
  • parchment paper
  • Spray flour or butter [to grease the pan]
  • Removable bottom cake tin
Instructions
  1. Preheat the oven for 350F.
  2. Prep your four apples by chopping them into chunks, skins on, holding back 3-4 slices, skins off to garnish the top of your cake. [see photos below.]
  3. Mix your dry ingredients first. Add your wet ingredients, in the order on the left, stopping after you add the apples chunks.
  4. Trace parchment paper around your pop-out bottom cake tin.
  5. Thoroughly butter/grease your tin [I use spray release] and then add your parchment.
  6. Pour the batter, saving 1/8 inch for apples to garnish.
  7. Add the apples rings, cinnamon and almond flakes.
  8. Place in the center rack in the oven for approximately 1 hour.
  9. Check on it though, as you want it to be moist and different sized tins, climates and altitude not to mention different appliances all impact timing!
  10. You’ll know when it’s done. It will be spongy to the touch and your toothpick will come away clean .It should look brown but not burnt on top.













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Comments

  1. Theo Alderman says:

    Many thanks for taking the time to post this recipe.

  2. Emilie says:

    I have tried this recipe twice now and it’s incredibly moist. Where do you get those apples? I’m using standard baking apples but they don’t have that star. I love the recipes. Thanks for sharing!

  3. Keli says:

    I really wish there were more articels like this on the web.

  4. Robinson says:

    Big help, big help. And superlative news of cusore.

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