One of my all-time favorite desserts, Jewish Apple Cake stirs fond memories of sumptuous dinners and the desserts that followed at my grandmother’s place growing up. Was there ever a better cook than her? I know she is part of the reason that I enjoy cooking so much, and is still my inspiration to this day in the kitchen.
What is it about cinnamon that enchants us so? Desserts with this spice seem to be on the fasttrack to food nirvana, and I have spent many a food coma completely blissed out with this delicious flavor swimming and lingering on my tastebuds. Cinnamon elevates Jewish Apple Cake to an art form, truly. Enjoy this recipe, completely dairy-free.
Jewish Apple Cake
3 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil
4 eggs, beaten
3 tablespoons orange juice
2 tablespoons vanilla
3 medium peeled and thinly sliced apples
5 tablespoons sugar mixed with 5 teaspoons cinnamon and 1/2 cup chopped walnuts
Preheat oven to 375 degrees F. Combine flour, sugar, baking powder, and salt. Pour in oil, eggs, orange juice, and vanilla. Beat with a wooden spoon until well blended, to yield a very thick batter.
Combine the apples and sugar-cinnamon mixture just before preparing layers. (if allowed to stand, the mixture becomes too wet).
Spoon a third of the batter into a well-greased tube pan. Add half the apples, but do not allow them to touch the sides or center of the tube.
Layer another third of the batter on top of the apples, add another layer of apples, and finish with remaining batter.
Bake for 45 minutes, then check to make sure cake isn’t getting too brown. If it is, cover with tin foil. Bake for another 30 minutes. Wait two hours before inverting pan and removing cake. Yields about 14 generous slices.
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