Slice Of Life: Jewish Apple Cake
Hi guys. Today we are trying a new cake recipe. We hope you enjoy. :)
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Jewish Apple Cake
I am pasting the link to the recipe I used.
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Easy-To-Make Cake: Jewish Apple Cake Recipe + Steps & Ingredients
This video is all about easy-to-make cake. In this recipe, the Jewish Apple Cake is a tasty treat for everyone to eat. This dessert is a very good snack for the whole family. Diced apples covered in cinnamon and sugar layered with a homemade cake that has a splash of orange juice flavor, this Jewish Apple Cake Recipe is sure to be a crowd-pleaser! This video is Sponsored by our partners at Applewood Fresh.
We love fall at The Produce Moms! There’s so much fresh produce that is within our fingertips, apples being plentiful. With the fall comes baking and this Jewish Apple Cake recipe is super simple to make and a great way to use up apples.
Not to mention, your home will smell amazing while this apple cake is baking!
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For our apple cake recipe we used the following ingredients:
ground cinnamon
sugar
SweeTango® apples
flour
salt
baking powder
eggs
vegetable oil
orange juice
vanilla extract
How to Make a Jewish Apple Cake Recipe at Home
Step 1) Preheat your oven to 350°.
Step 2) Grease a 10″ bundt pan with baking spray.
Step 3) Peel, core and dice your apples. Then, place in a bowl with 3/4 of a cup of sugar and cinnamon. Next, stir to combine until mixed well. Set aside.
Step 4) Next, combine the flour, salt and baking powder in a medium bowl. Whisk together and set aside.
Step 5) In a large bowl, mix together the eggs and 2 cups of sugar. Using an electric mixer, combine until fluffy.
Step 6) Pour in 1/3 of the flour mixture into the eggs and sugar mixture, until incorporated. Then, add 1/3 of the vegetable oil. Repeat this process until you have used all of the flour and oil.
Step 7) Add in the orange juice and vanilla extract and stir to combine.
Step 8) In the bundt pan, place 1/3 of the diced apple mixture. Next, layer in with 1/2 of the cake batter. Then place another 1/3 of the diced apple mixture, the remaining cake batter, and the top of the remaining apple mixture.
Step 9) Place in the preheated oven for 90 to 105 minutes. When a toothpick is inserted, it should come out clean. Allow the apple cake to cool for about 10-15 minutes before removing it from the bundt pan. Allow cooling completely on a wire rack.
Dust with powdered sugar if you prefer.
Produce Moms Tip: Be sure to do this step first as the longer you let the apples and sugar sit, it will create a “glaze”.
The Produce Moms® is proud to be B Corp certified.
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#Cake #JewishAppleCake #Recipe
Jewish Apple Cake
Jewish Apple Cake. Easy to make recipe for any occasion or a simple after dinner dessert.
PREPARE APPLES:
* 5 apples (pare and slice thin)
* 5 Tbsp of sugar
* 3 tsp of ground cinnamon
In a small bowl; mix together sugar and cinnamon then set aside. Pare 5 apples and cut thin slices; place in large bowl. Pour in sugar mixture and stir until apples are completely coated.
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***PREHEAT OVEN TO 350 DEGREES***
PREPARE CAKE BATTER:
* 3 cups of flour
* 2 cups of sugar
* 3 tsp of baking powder
* 1 cup of cooking oil
* 4 eggs
* 2 1/2 tsp of vanilla extract
* 3/4 cup of orange juice
In a large mixing bowl, add dry ingredients and mix well. Add the oil, eggs, vanilla, and orange juice. Use a hand mixer until smooth. Grease and flour bundt cake pan. Layer some batter then a layer of apples. Repeat layers; finishing off with the cake batter. Bake for 70 minutes.
__________________________________________________________________________
**Cool down completely before removing cake from pan.
Sprinkle some confectioners sugar for a finishing touch
Enjoy!☕
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
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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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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