Jewish Apple Cake – Recipe
Rosh Hashanah, means “Head of the Year”, in Hebrew, hence a New Year celebration.
Rosh Hashanah begins at sundown, and lasts for two days (ex. starts at sundown on Sunday, and ends on Tuesday). It is a religious holiday, thus regular services at the synagogue, plus the use of apples dipped in honey as part of the meal, to start the New Year on a sweet note.
I would like to extend my warm wishes of happiness, health and prosperity to all my friends who celebrate this holiday.
I already posted my favorite Caramel Apple Dip recipe, which is perfect for Rosh Hashanah, since it contains apples and honey, and it is quite delicious.
Today I will post my recipe for a Jewish Apple Cake, which was given to me by a friend a couple of decades ago.
I was not sure what made this particular recipe “Jewish”, so I turned to my readers for their feedback. One reader explained that Jewish desserts are usually made without dairy, so they can be served alongside the meat dishes, which also makes it a great dessert for Hanukkah holiday. If anyone else has a different take on this theory, please share your comments. Thank you.
### Please scroll to the bottom of this post for a Printable Recipe ###
This is the baking vessel I was using to make this cake. It is constructed out of heavy metal, hence does not burn the cake during the long cooking time. It needs to be greased and floured well, for easy cake removal after baking.
- 2 cups granulated sugar
- 4 eggs
- 1 cup canola or vegetable oil
- 1/4 cup orange juice
- 2 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 cups sifted, all purpose flour
- 3 tsp baking powder
- 6-8 medium size apples (I use Granny Smith), peeled, cored, and sliced
- 3 tsp cinnamon
- 3 Tbs sugar (to sweeten apples)
- 1 tsp lemon extract, or lemon juice
- Powdered sugar (optional, for dusting the top of the cake)
- Wash, peel, core, and slice apples.
- Into a large bowl, slice apples to thin slices (use slice section of a grader, or food processor),
- Add cinnamon, 3 Tbs sugar, and lemon extract/juice.
- Fold in well, to coat the apples.
- Set aside.
- In a large mixing bowl,using a mixer, mix 2 cups sugar with 4 eggs, until thickened and light creamy yellow color.
- Mix in oil, orange juice, salt, and vanilla extract.
- Mix flour with baking powder.
- Slowly keep on adding to the creamed eggs, and keep on mixing until all flour is used up.
- Grease (I used Crisco shortening) well a 9×12 cake pan, or bundt cake form, and flour generously to prevent the batter from sticking:
- Pour 1/2 of the batter into the pan.
- Cover with apples, and smooth the top to keep it evenly spread out.
- Pour in the second half of the batter, over the apples.
- Bake at 350 degrees F, for 60 minutes (if the top start browning too much, cover loosely with aluminum foil.
- Cool in a cake pan for 10 minutes, then remove onto a cooling rack until cooled completely.
- Sprinkle powdered sugar over the top of the cake, or sugar glaze, or caramel glaze , if that is what you like.
- Cut to serving pieces, and enjoy!
If you like to change the texture of the filling and/or the cake ,you may add 1 cup of raisins, or craisins to the apple filling, and 1/2 cup of walnuts to the cake batter.