Jewish Apple Cake Recipe
This is my version of a traditional Jewish Apple Cake. It is one of my Fall favorites. It stays moist and flavorful for days, a good choice when you need to bake ahead of time. Of course, the cake is also wonderful fresh from the oven, cooled just enough to not burn your mouth. I have modified the traditional recipe to include a delicious crumb topping
Ingredients
- 5 medium to large tart apples, peeled, cored and chopped
- 2 tbsp lemon juice
- 2 tbsp honey
- 1 1/4 cups granulated sugar plus 2 tbsp granulated sugar
- 1 tsp cinnamon
- 3 cups unbleached flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup margarine, melted or vegetable oil
- 1/2 cup light brown sugar
- 4 eggs
- 2 tsp vanilla
- 1/4 cup orange juice
- Crumb Topping:
- 1/2 cup light brown sugar
- 1/2 cup dry bread crumbs - Panko are fine
- 1 tbsp vegetable oil
- 1 tsp cinnamon
Directions
- Preheat oven to 350 degrees. Grease a 13x9 inch baking dish. In a bowl combine apples, lemon juice, honey, 2 tbsp granulated sugar and cinnamon. Set aside for at least 20 minutes.
- Blend together the flour, salt and baking powder and set aside.
- Using an electric mixer whisk together the margarine, remaining 1 1/4 cups granulated sugar and brown sugar. Add the eggs, vanilla and orange juice and blend until combined. Add flour mixture and blend until well mixed. The batter will be very thick.
- Spread 1/3 of the batter on the bottom of the prepared 13x9 baking dish. Top with 1/2 of the apples, draining off any liquid. Spread another 1/3 of the batter on top of the apples. The batter will not completely cover the apples. I usually pour it right out of the mixing bowl. Top with remaining apples, being careful to drain the liquid out. Top with remaining batter. Again, it will not completely cover the apples.
- To prepare Crumb Topping combine all the ingredients in a food processor or mini-chopper and process to a fine crumb.
- Sprinkle the topping over the cake.
- Place in the oven and bake at 350 degrees for 45 minutes, or until a toothpick inserted in the center comes out dry, Set pan on a rack to cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 465 | |
| Calories from Fat 163 | 35% |
| Total Fat 18.42g | 23% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 2.85g | |
| Cholesterol 62mg | 21% |
| Sodium 746mg | 31% |
| Potassium 108mg | 3% |
| Total Carbs 70.22g | 19% |
| Dietary Fiber 1.3g | 4% |
| Sugars 42.55g | 28% |
| Protein 5.8g | 9% |
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Reviews
August 18, 2012
Thanks Dena. It's one of my favorites and a perfect potluck or family dessert.I've cooked/tasted this recipe!
Comments
August 18, 2012This sounds so good.. I can't believe over 300 people saw this and no one left a comment!! Will be trying this as soon as it cools down here and I can bake! Great sounding recipe for a home cooked dessert for family and friends (and potluck) especially in the fall and winter ! Thank-you yet again for a great recipe idea! :) Dena
