Recipe dessert creations: Jewish apple cake

My grandmother would have this wonderful, dense and moist apple cake sitting on her buffet often. I would keep taking little slices until a third of it would disappear. My mom got this recipe from a friend of hers and she has made it several times with great success. Now it's my turn to take a try at this lovely cake and I'm taking you with me. For a bit more sweetness, you could also add a glaze and drizzle it on top. I'm betting a scoop of vanilla ice cream would also go lovely with this.

It's heavy, and not at all like an airy, traditional cake. It always reminded me of a dense apple doughnut. And yes, that's how the Pennsylvania Dutch spell doughnut. Donuts are the same thing, but I like tradition.


• 6 peeled and cored apples, cut in chunks or slices — Granny Smith are ideal

• 2 tsp. cinnamon

• 5 tbsp. sugar

• 3 cups flour

• 2 cups sugar

• 1 cup oil — I use vegetable or canola

• 4 eggs

• ¼ cup orange juice

• 3 tsp. baking powder

• 2 ½ tsp vanilla

• 1 tsp. salt

• Oil spray and 1 tsp. flour for pan or use baking spray


Combine the first three ingredients in a bowl and set aside. Preheat your oven to 350 degrees. Grease and flour a tube pan, or use baking spray. You could use a bundt pan, too. In a large bowl, mix the remaining ingredients with a mixer until smooth. Pour half of the batter into the tube pan, add half of the apple mix, add the rest of th batter, and finish with the rest of the apple mixture on top. Bake for 1 ½ to 2 hours until toothpick comes out clean. Mine took 1 hour and 45 minutes. Cool in pan for 15 minutes, then remove and place cake on a cooling rack to complete the cooling process.

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