Jewish Apple Cake Recipes

Jewish Apple Cake Recipes – Jewish Apple Cake is one of my favorite food memories from my high school years. It was one of the cakes that the girls made in Home EC as a project. Most of you have probably never heard of Home Ec either.

I could always count on the new class making Jewish apple cake and thankfully I was always asked to sample the cakes the girls in the class made.

Jewish Apple Cake Recipes

Jewish Apple Cake Recipes

This cake truly is an American Classic and is definitely a cake you need to make. Trust me on this one. Your friends and family will love you forever when you serve them a piece of this delicious apple cake!

Rabbi Goldie’s Jewish Apple Cake

A Jewish Apple Cake is a dense cake made with apples. Suspected to have originated in Poland, this delicious cake was well known in the tri-state area of ​​Pennsylvania, New Jersey and Delaware.

The Cake is made with vegetable oil, unlike many American cakes, which are usually made with butter. Because it does not contain any dairy products, the cake can be eaten after a meat meal under Jewish dietary laws that prohibit the mixing of meat and milk.

We start by gathering the ingredients we need to make a Jewish Apple Cake. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

Not only does setting out your ingredients ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.

Jewish Apple Cake From Joan Nathan’s (1988), The Jewish Holiday Kitchen ( Recipe, P. 72).

The use of oil instead of butter makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it with either meat or dairy meals.

Oil cakes also tend to bake higher with a more even crumb and stay moist and tender longer than cakes made with butter. Cakes made with butter will taste better but for this cake, oil is definitely a good choice.

Whenever someone mentions baking and apples, the first thought turns to Granny Smith. It may be sacrilege, but I don’t like that apple. And because I’m baking for my family I use the kind of apples I like.

Jewish Apple Cake Recipes

This is how you should approach recipes. Use ingredients you like, not necessarily what the recipe calls for (if it’s an easy substitution).

Apple Kuchen For A Sweet Jewish New Year

Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.

Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will become more loose and easier to mix as you continue to add the eggs).

Scrape down the sides and bottom of the bowl to make sure all the ingredients are fully incorporated.

Prepare the tube pan with butter (or margarine) and flour before adding the cake batter to the pan. Lining the bottom of the pan with parchment paper also helps with the release.

Mom’s Jewish Apple Cake

**It is best to use a Tube Pan with a removable bottom, it makes it much easier to get the cake out of the pan

Add a thin layer of cake batter to the bottom of the pan, then add an apple quarter on top of the batter.

Add a quarter of the remaining cake batter over the apples, and spread with a rubber spatula.

Jewish Apple Cake Recipes

The batter will not completely cover the entire apple (it will spread when baking). Really, I will… I promise.

Whole Grain Jewish Apple Cake (pareve) Recipe

Repeat this process two more times with the remaining apples and cake batter, ending up with a layer of cake batter.

Remember that the batter will not completely cover the apples. Don’t worry, it’s fine…trust me, I’m a chef.

Well, I admit I had my doubts. It’s been decades since I made Jewish Apple Cake, but it turned out better than expected. And the house smelled of apples and a bygone era.

If you have one. If not a 12-cup bundt pan should work, a 10-cup bundt pan might be cutting it too close.

Best Apples For Jewish Apple Cake

Food evokes memories and this delicious cake definitely brought me back to a simpler time when a piece of delicious cake on the bus home from school made me happy.

Allow the cake to cool in the panon a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it.

If the cake does not come out of the pan, place the pan on a stove burner on medium-high heat for 1-2 minutes. This will help the cake to come out of the pan.

Jewish Apple Cake Recipes

I suggest a tube pan with a removable bottom. These pans are also used for angel food cakes.

Apple Cinnamon Cake Recipe

You can use a 12 cup bundt pan to make this cake. A 10 cup pan may be too small.

Traditionally everyone suggests Granny Smiths. Personally, I don’t like them. I suggest you use, Gala, Fuji, Honeycrisp, Pink Lady. Winesap or Jonathon.

This apple cake is often made on Rosh Hashana to celebrate the eating of new fruits such as apples. The use of oil makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it with either meat or dairy meals.

Yes you can. Oil will make a taller, more tender cake that will last longer, but a buttery cake will taste better.

Pareve Apple Cake Recipe

There’s a good chance you’ve never heard of Jewish apple cake. But trust me, once you make this American Classic it will soon become a family favorite.

You can use a 12 cup bundt pan to make this cake. A 10-cup pan may be too small.

Traditionally everyone suggests Granny Smiths. Personally, I don’t like them. I suggest you use,  Gala, Fuji, Honeycrisp, Pink Lady. Winesap or Jonathon.

Jewish Apple Cake Recipes

Allow the cake to cool in the pan on a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it. Lining the bottom of the pan with parchment paper also helps with the release.

Recipe: An Apple Cake Passed Down From Grandmother To Granddaughter Is Made By Many Other Bakers, Too

Calories: 260 kcal | Carbohydrates: 56 g | Protein: 4 g | Fat: 3 g | Saturated fat: 2 g | Cholesterol: 47 mg | Sodium: 165 mg | Potassium: 197 mg | Fiber: 2 g | Sugar: 36 g | Vitamin A: 112 IU | Vitamin C: 5 mg | Calcium: 52 mg | Iron: 1 mg

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis has worked professionally at White Table Cloth Restaurants for 40 years and has been developing easy-to-make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his Restaurant Style recipes and easy-to-make travel adventures. This is truly the Best Jewish Apple Cake Recipe! It exhibits the texture of a moist pound cake, along with ribbons of gooey brown sugar that you find in coffee cake.

Hands down, this Jewish apple cake is the most beloved dessert to ever come out of my kitchen. This is no run-of-the-mill apple cake, folks.

It exhibits the texture of a moist pound cake, along with ribbons of gooey brown sugar that you find in coffee cake. Hints of fresh orange juice flavor shine through, and a crunchy brown crust lives its sweet goodness around the edges.

Jewish Apple Cake With Cider Glaze

I’ve made this fresh apple cake nearly 75 times over many years, and to say it’s a family favorite is an understatement.

, and the article described how it came from Columbus caterers Paula Levine Weinstein and Julie Komerofsky Remer, who claimed it was their customers’ favorite dessert.

That point really hit me, because I never thought apple cake was anything to write home about. I mean, from every possible dessert, for people to say

Jewish Apple Cake Recipes

Which is Hebrew for kosher food that does not contain milk or meat. So there is no milk and no butter. But this one has eggs, and oil replaces butter.

Mom’s Best Homemade Jewish Apple Cake

The original recipe did not specify the type of oil, apple or flour to use, but through experimentation, I arrived at my preferred varieties of each. If you want to replicate this cake as it comes from my kitchen, here’s what you need to know.

Use olive oil (not extra virgin). While vegetable oil is typically found in a Jewish apple cake recipe, I use plain olive oil instead. It elevates the cake to a whole new level of deliciousness.

Use Fuji apples. I’m not a fan of tart apples, soft apples or apples that smell like perfume. So, the sweet, crisp and healthy Fuji is my apple for all snacking and baking.

In the past, I’ve subbed in Gala apples when I couldn’t find Fuji, but I’ve always been a bit disappointed. Now, if I can’t find Fujis, I just don’t make the cake.

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Use King Arthur Flour. You may be thinking, “Flour is flour.” For that, I say, bake a cake with King Arthur’s Flour

After my mother in law gave me up on this years ago, I made the switch. The texture of the apple cake improved noticeably, to the point where family members were commenting that this cake was better than ever.

Peel, core and slice the apples into half rings about ¼ inch thick. I use an apple peeler/corer/slicer for

Jewish Apple Cake Recipes

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