Try this Jewish Apple Cake I recipe.
- Carbohydrate 41.7090076577477 g
- Cholesterol 53.7604761892927 mg
- Fat 13.3302266816294 g
- Fiber 0.929930960550607 g
- Protein 4.75974190719754 g
- Saturated Fat 1.37330964384489 g
- Serving Size 1 1 Serving (91g)
- Sodium 373.22754802149 mg
- Sugar 40.7790766971971 g
- Trans Fat 0.450776619330262 g
- Calories 305 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.
A dry inventory of flour, oil, and fruit fails to reveal how this dense, moisture-rich pastry achieves its signature crumb without dairy, relying instead on vegetable oil to keep the crumb tender for up to four days at room temperature. Historical iterations of this European-rooted dessert often utilized whatever seasonal orchard fruit was locally abundant, but firm tart varieties like Granny Smith maintain structural integrity through seventy to ninety minutes of thermal exposure. When baking in a deep ten-inch tube pan, grease the interior thoroughly and dust it with granulated sugar rather than flour alone to create a crisp, caramelized exterior crust that contrasts sharply against the soft interior. Achieving this requires precise management of the thermal environment, keeping the oven stable at 350 degrees Fahrenheit until a wooden skewer inserted near the center emerges clean without wet batter clinging to it.
Serving this confection requires careful consideration of beverages because the prominent cinnamon spice and dense sugar profile demand sharp, clean contrasts. Hot black coffee or strong Earl Grey tea cuts through the rich vegetable oil base, cleansing the palate between bites of the spiced apple layers. For an afternoon gathering, pairing the slices with unsweetened whipped cream or a tart berry compote balances the natural sweetness of the baked fruit. Sequencing the preparation properly means slicing the apples and tossing them with the cinnamon-sugar mixture only after the batter has been fully combined, preventing excess moisture release before the batter goes into the pan. Allowing the baked pastry to rest in the pan for fifteen minutes before inversion prevents structural collapse and preserves the distinct alternating layers of fruit and dough.
