How to Make Jewish Apple Cake
Learn how to make a moist, delicious Jewish apple cake – straight from bubbe's kitchen!
Ingredients:
6 peeled & sliced apples
3 cups of flour
1/2 tsp of salt
3 tsp baking powder
2 1/2 cups of sugar
4 eggs
1 cup vegetable oil
1/2 tsp vanilla
1/3 cup orange juice
*For Apples*
3 tbs sugar
2 tsp cinnamon
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Peel and slice 6 apples and set aside.
3. Combine the flour, salt, baking powder and sugar together in a bowl until incorporated.
4. Add to the flour mixture the eggs, vegetable oil, vanilla and orange juice. Stir until incorporated.
5. Place sliced apples in a separate bowl.
6. Add the sugar and cinnamon to the bowl and mix until apples are coated.
7. In a greased tube pan, alternate between layers of batter and apples.
8. Bake at 350 degrees for 75 minutes.
9. After 75 minutes, check cake for doneness by sticking a toothpick into the center and checking if it comes out clean.
10. Let it cool.
11. Serve and enjoy!
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Jewish Apple Cake
Jewish Apple Cake
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Ingredients:
4 cups of flour
2 cups of sugar
4 large eggs
1 tsp vanilla extract
1 tsp lemon extract
1 tsp sea salt
4 tsp baking powder
1 cup orange juice
1 cup veggie oil
3 honeycrisp apples
3 granny smith apples
3/4 granulated sugar (for apples)
1 tsp cinnamon (for apples)
for the glazé:
1 cup confection sugar
2 tbsp lemon juice
1/4 tsp. vanilla extract
Best Apple Cake Recipe With Fresh Apples | Star Of David Holiday Cake
Are you ready to sink your teeth into the best apple cake recipe ever?
This Star Of David holiday cake recipe will be an instant favorite -
Make this amazing cake today!
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I'm going to be using our healthy treasures cookbook. And in that cookbook, there are over six different recipes you could use to make this this star of David Bundt cake I'm going to be using it's called the fresh apple cake. And it's on page 230.
Best Apple Cake Recipe
1/2 cup olive oil
2 eggs
1 teaspoon vanilla extract
2 cups flour (pastry, spelt or kamut)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup honey
1/2 cup apple juice
1 cup chopped walnuts
4 cups chopped fresh apples
1/2 cup cranberries (soaked in boiled apple juice)
Bake it at 350 degrees Fahrenheit for 30 to 45 minutes or until a skewer inserted comes out clean.
Sprinkle with some organic powdered sugar on top, add in some organic icing, if you like, and serve!
So go ahead and make your own star of David cake for Hanukkah, for Christmas, for maybe for your birthday - in honor of how much you enjoy the fact that Jewish people were able that we are able to be grafted in to the Jewish lineage!
Enjoy your cake and I can't wait to read your comment. Thank you for letting me share with you God's recipe for excellent health.
*****
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
*****
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My Grandmother's Apple Cake (Made Better)
This recipe is a slight modification of my grandmother’s popular Jewish Apple Cake Recipe (for those of you who don’t like change, I’ve made notes so you can make it exactly as her recipe is written!)
RECIPE:
Ingredients
Topping
½ cup granulated sugar 100g
1 Tablespoon ground cinnamon
3 cups apples peeled, cored, and diced. I use Granny Smith 375g
Cake
3 cups all-purpose flour 375g
1 ½ cups granulated sugar 300g
1 cup light brown sugar firmly packed (200
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup canola oil or vegetable oil (115ml)
½ cup unsalted butter melted (113g)
4 large eggs room temperature, lightly beaten
⅓ cup buttermilk or orange juice (80ml)
2 ½ teaspoons vanilla extract
13×9 baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:29 Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9×13 baking pan.
00:34 Prepare topping by whisking together ½ cup sugar and 1 tablespoon cinnamon. Measure out just 2 tablespoons of the mixture and pour over your apples. Toss until all apple pieces are coated and then set aside.
01:13 In a separate large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt until well-combined.
01:57 Make a well in the center and add oil, butter, eggs, buttermilk, and vanilla extract. Stir the liquid ingredients together until combined and then carefully fold the dry and wet ingredients together until well-combined (but don’t over-mix).
03:08 Add apples and stir until combined.
03:17 Spread batter into prepared pan and sprinkle the top evenly with remaining topping mixture. Transfer to 350F (175C) oven and bake for 40-45 minutes if using a metal pan or 50-55 minutes if using a glass dish. Cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter!). Since it’s a somewhat dense cake, sometimes I like to use a knife to make a small cut in the center of the cake and make sure it’s baked through.
Notes
The Old-Fashioned Way:
My grandmother’s recipe was done by mixing together the cinnamon, sugar, and apples first and setting aside. She used all granulated sugar and no brown (2 1/2 cups/300g total), all oil and no butter (so 1 cup oil total) and orange juice instead of the buttermilk. Half the batter was layered into the pan, then the apple/cinnamon/sugar mixture, then the rest of the batter, and it was baked for approximately 1 1/2 hours.
Bundt pan
This recipe may be made in a well-greased bundt pan. Toss the apples and topping mixture together and portion half the batter, then the apple/topping mixture, then the rest of the batter and bake approximately 1 1/2 hours.
Storing
Store in an airtight container (or covered with foil or plastic wrap) at room temperature for 5 days. May be frozen for several months.
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Grandma's Cookbook- Jewish Apple Cake
Recipe as written:
Oven 350* 1 1/4 Hrs
Chop 4 med peeled apples, chopped very small mix 1/2c. sugar with 1 1/2 tsp cinnamon toss mixture with apples and set aside.
Mix:
3 cups unsifted flour, 1/2 tsp salt, 2 cups sugar, 4 eggs, 1/3 c orange juice, 1c. oil, 1 tsp baking soda, 1 tsp baking powder, 2 tsp vanilla. Beat well.
Place in greased and floured fluted tube pan, alternating layers of batter and apples. (3 layers of batter and 2 layers of apples.) Let cool in pan for 1 hr but don't invert pan.
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The Best Jewish Apple Cake
There's a good chance you've never heard of a Jewish Apple Cake. But trust me, once you make this American Classic it will soon become a family favorite.
Printable Recipe