Jewish Apple Cake
Jewish Apple Cake is a popular dessert with a wonderful balance of sweet and tart flavors. This moist and flavorful cake is perfect for any occasion.
Jewish Apple Cake is a popular dessert with a wonderful balance of sweet and tart flavors. This moist and flavorful cake is perfect for any occasion.
- Carbohydrate 582.570907208468 g
- Cholesterol 8.1666666500978 mg
- Fat 169.128773542811 g
- Fiber 13.0190334477085 g
- Protein 44.4955867007655 g
- Saturated Fat 13.7720950138284 g
- Serving Size 1 1 recipe (1101g)
- Sodium 4978.78567230086 mg
- Sugar 569.551873760759 g
- Trans Fat 3.37695267062367 g
- Calories 4014 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
- In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
- Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
- Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
Apples do the heavy lifting in this structure, releasing moisture directly into the surrounding crumb as they soften in the heat. Choosing the right fruit prevents the interior from turning sodden; firm tart varieties like Granny Smith hold their shape during the lengthy bake without dissolving into mush. Bakers frequently fail this dessert by underestimating the density of the fruit layers, which requires an extended baking window of 70 to 90 minutes at 350 degrees F to ensure the center sets properly.
A proper 10-inch tube pan is non-negotiable for thermal transfer. The center cone allows the dense batter to conduct heat evenly from the inside out. Standard bundt pans with intricate designs will trap the apples and tear the crust upon release, so stick to smooth, high-walled aluminum tubes. Thoroughly greasing and flouring that interior surface remains critical because the high sugar content creates a sticky exterior prone to clinging.
Alternating layers of batter and fruit distributes the moisture throughout rather than pooling it at the bottom. Slicing the apples uniformly to about a quarter-inch thickness guarantees they cook at the same rate as the surrounding batter.
