Serves 10
80 min
Jewish Apple Cake
Recipe GLPRdd33abf6b8359b
A classic Jewish apple cake with tender spiced apples layered throughout a moist, aromatic batter made with oil and fresh orange juice. This traditional dessert is naturally dairy-free and serves 10.
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Ingredients
3 large apples, peeled and sliced thin
2 teaspoons ground cinnamon
5 tablespoons sugar
4 large eggs
2 cups sugar
3/4 cup fresh orange juice
2 1/2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1 cup neutral oil
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
In a small bowl, combine the thinly sliced apples with 2 teaspoons of cinnamon and 5 tablespoons of sugar. Toss well to coat all the apple slices evenly and set aside.
In a large mixing bowl, crack the eggs and beat them together until well combined. Add the 2 cups of sugar and continue beating until the mixture is pale and fluffy, about 2-3 minutes.
Pour in the orange juice and vanilla extract, mixing until fully incorporated.
Add the sifted flour and oil to the wet mixture, alternating between the two: add one-third of the flour, then one-third of the oil, repeat twice more, stirring gently after each addition until just combined. Do not overmix.
Pour about half of the batter into the prepared baking pan, spreading it evenly to the edges.
Arrange about half of the spiced apple slices over the batter layer.
Pour the remaining batter over the apples, spreading gently, then top with the remaining spiced apple slices.
Bake in the preheated oven for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top.
Remove from the oven and cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.
