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jewish apple cake

if you take a look at all of the recipes [1] i’ve made for this blog so far, i don’t think there’s one that you can’t eat for breakfast. apple cake is certainly no exception. in fact, it may be the perfect breakfast cake – it’s got apples and orange juice in it, so there are two servings of fruit right there. it’s also a great opportunity to use in-season apples, which just become all the more irresistible during the fall. and although the apples i bought were all about 2/3 the size of a normal apple (weird!) they didn’t stop this cake from tasting amazing.

the first time i tried to make this cake, i failed horribly. it came out undercooked and bubbly. and despite putting it back in the oven for another 45 minutes, it still would not bake all the way through. i refused to blame it on the recipe and instead chalked it up to my wacky tiny oven (as seen in this post [2]). undeterred, i took another crack at it and lo and behold: what came out of the oven was a thing of beauty. perfectly golden brown and infusing my apartment with apple.

although i thought i had triumphed in the face of defeat, i quickly learned that it’s never too late for baking tragedy to strike. making a rookie mistake, i tried to remove the cake from the tube pan before it had completely cooled. to my horror, the following happened. any sensitive readers or children may want to turn away from the screen.

thankfully, the cake still tastes unbelievable. enjoy, but don’t make the same mistake i did!

jewish apple cake
you’ll see below that this cake is not quite kosher. if you want, you can substitute the butter for 3/4 cup oil. if you do, you also might consider adding a bit more sugar or beating the eggs until fluffy to keep the cake from getting dense.

3 cups flour
4 1/2 tsp baking powder
4 eggs
1 cup (2 sticks) butter, melted and cooled
2 1/2 tsp vanilla
1 cup orange juice
2 cups plus 1/2 cup sugar, divided
3 tsp cinnamon
4 granny smith apples, cored, peeled and sliced

1. in a large bowl, beat the eggs. add the butter, 2 cups sugar, vanilla and mix. in a separate bowl, mix the flour and baking powder. add to the egg/butter mixture, alternating with the orange juice.

2. pour about 1/3 of the batter into a greased and floured tube pan. lay down about a 1/3 of the sliced apples, fanning them out to cover the entire layer of batter. top with a bit of the mix of 1/2 cup sugar and the cinnamon.

3. reapeat this until you have run out of batter and apples. the top of the cake should have a layer of apples, cinnamon and sugar. bake at 350F for 1 hour. cool for a short time before loosening the sides with a knife. allow to cool completely before removing the cake completely from the pan.