Jewish Apple Cake
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Rosh Hashanah at my parents’ house means at least 15 people (we used to have around 50!) over for dinner. And each year, I try to make something new, but usually end up with my old favorites. Since we had such a small group this year, and I didn’t have to make a gazillion different things, I decided to go with a new recipe for apple cake.
On Rosh Hashanah, you wish your friends and family a happy and sweet new year, and apples (dipped in honey) are a traditional food, as is apple cake. This recipe by Deb’s mom is definitely sweet and made everyone happy. In fact, a couple of guests told me this is one of their favorite things I have ever baked. It’s super moist, and that was even after making it ahead and freezing. And an added bonus: It’s made with oil so it’s so dairy free.
Ingredients
6 apples (I used Fuji)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
Preparation
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. (My batter was really thick at this point. Don’t panic.)
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
Recipe from Smitten Kitchen.
