Jewish Apple Cake is a special dessert. It is soft, moist, and full of flavor. Many families enjoy it during holidays or for a sweet treat. This cake is different from other apple cakes. It does not use butter or milk. Instead, it uses oil. This makes the cake pareve, meaning it can be eaten with meat or dairy meals. This is important in Jewish cooking rules.
What Makes Jewish Apple Cake Special?
This cake is called “Jewish” because of its ingredients and tradition. It often has no dairy or butter. Oil replaces butter to keep it pareve. It has eggs to help it rise and be fluffy. The cake uses fresh apples, cinnamon, and sometimes orange juice or zest. These give the cake a fresh, fruity taste.
Jewish Apple Cake is often made for Rosh Hashanah, the Jewish New Year. People eat apples for a sweet new year. This cake celebrates that tradition. It is a tasty way to enjoy apples in a cake.
Ingredients You Need
Here is a list of simple ingredients for this cake:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Vegetable oil (or olive oil) | 3/4 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Orange juice | 1/2 cup (fresh or store-bought) |
| Orange zest (optional) | 1 teaspoon |
| Fuji or Granny Smith apples (peeled and sliced) | 3 large |
Step-by-Step Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a tube pan or bundt pan with oil or spray.
- Mix dry ingredients: In a bowl, combine flour, baking powder, cinnamon, and salt. Stir well.
- Mix wet ingredients: In a large bowl, beat the eggs. Add sugar, brown sugar, oil, vanilla, orange juice, and orange zest. Mix until smooth.
- Combine wet and dry: Slowly add the dry mix to the wet mix. Stir gently until combined. Do not overmix.
- Add apples: Fold the sliced apples into the batter. Make sure apples are covered with batter.
- Pour batter into pan: Pour the batter into the prepared pan. Spread evenly.
- Bake the cake: Bake for 60 to 70 minutes. Insert a toothpick into the center to check doneness. If it comes out clean, the cake is ready.
- Cool the cake: Let the cake cool in the pan for 15 minutes. Then remove it and cool completely on a wire rack.
Tips for the Best Jewish Apple Cake
- Use fresh, firm apples like Fuji or Granny Smith for tart flavor.
- Peel the apples to avoid tough bits in the cake.
- Orange juice adds moisture and a fresh taste. Do not skip it.
- Use vegetable oil or light olive oil to keep the cake moist.
- Do not overmix the batter to keep the cake soft and tender.
- Check the cake with a toothpick before taking it out.
- Let the cake cool well before slicing for clean pieces.
Why Use Oil Instead of Butter?
In Jewish cooking, it is important to keep meals either dairy or meat. This cake uses oil so it is pareve. This means it has no dairy or meat. Families can eat this cake anytime. It fits many special meals.
Oil also keeps the cake moist. Butter can sometimes dry out cakes after baking. Oil stays wet and gives a soft texture.
Spices and Flavors
Cinnamon is the main spice. It works well with apples. Some recipes add nutmeg, ginger, or allspice for more flavor. Vanilla extract also helps give a sweet aroma.
Orange zest and juice add a light, fresh note. It makes the cake taste bright and lively.
