Mom's Jewish Apple Cake

Recipe GLPR0d1b6d3970d213

Jewish

Dessert

65 min

Servings: 8

Oven

SNAP eligible

A traditional Jewish apple cake with a tender crumb and fresh apple filling. This classic dessert features a simple batter paired with tart Granny Smith apples, creating a moist, comforting treat perfect for celebrations or everyday enjoyment.

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Ingredients

2 tablespoons butter

1/4 cup dry, fine, unflavored bread crumbs

2 large eggs

1/4 cup low-fat milk

1 cup sugar

1 pinch salt

1 1/2 cups all-purpose flour

2 pounds Granny Smith apples, peeled, cored, and thinly sliced

Directions

Preheat your oven to 350°F (175°C). Use 1 tablespoon of the butter to grease a 9-inch round or square cake pan. Coat the greased pan with the bread crumbs, tapping out any excess, to create an even crumb coating on the bottom and sides.
In a medium bowl, whisk together the eggs and milk until well combined. Add the sugar and salt, and whisk until the mixture is light and slightly frothy, about 2 minutes.
Sift the flour into the egg mixture and fold gently with a spatula until just combined—do not overmix. The batter should be slightly lumpy and thick.
Peel, core, and slice the Granny Smith apples into thin, even slices. Arrange half of the apple slices evenly over the prepared pan.
Spread half of the batter over the apple layer, using a spatula to distribute it evenly. Arrange the remaining apple slices on top, then finish with the remaining batter, spreading it gently to cover the apples.
Dot the top of the cake with the remaining 1 tablespoon of butter, cut into small pieces, distributing it evenly across the surface.
Bake in the preheated oven for 45 to 50 minutes, until a wooden toothpick inserted into the center comes out with only a few moist crumbs. The top should be lightly golden.
Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before serving. The cake is best enjoyed warm or at room temperature.