Best Jewish Apple Cake Topped With Apples And Cinnamon Recipes

THE BEST JEWISH APPLE CAKE RECIPE

Steps:

• Peel, core, and slice the apples into crescent moon shapes that are 1/4-inch thick. (If using an apple peeler-corer-slicer, make sure to remove any stray peel or parts of the core remaining on the slices.) In a medium bowl, gently toss the apples with the heaping teaspoon of flour to absorb any moisture and prevent sogginess.
• Preheat the oven to 300 degrees F. Use baking spray to grease a 10-inch tube pan (that ideally has a removable bottom), making sure to grease the tube as well. In a small bowl, prepare the cinnamon sugar by tossing together the 3/4 cup of sugar and 1 teaspoon of cinnamon.
• In a large mixing bowl, place all of the batter ingredients (flour, baking powder, salt, sugar, olive oil, eggs, vanilla and orange juice). Beat until smooth. (If using a stand mixer, you will need to stop and scrape the bottom of the bowl halfway during the process to make sure everything gets mixed in.)
• To assemble the cake, pour half of the batter into the greased pan. Use a spoon to divide the cinnamon sugar into four equal quadrants in your bowl. Sprinkle a fourth of the cinnamon sugar evenly onto the batter, making sure to reach all the way to the edges of the pan.
• Arrange half of the apple slices in a circular pattern on the batter, overlapping as needed. Sprinkle another fourth of the cinnamon sugar evenly onto the apples. Pour the rest of the batter on top.
• Sprinkle on another fourth of the cinnamon sugar, again making sure to reach the edges of the pan. Arrange most of the remaining apples (pick the best slices) in a circular pattern on top of the batter. You also can arrange a few of the broken slices around the hole in the center. Sprinkle on the remaining cinnamon sugar evenly.
• Bake at 300 degrees F for 90 minutes to 1 hour and 45 minutes. (Check after 90 minutes for doneness by inserting a cake tester or toothpick into the cake to see if it comes out clean. If not, continue baking until it is done.)
• Let the cake rest for 20 minutes on a stove rack or wire rack before trying to remove it from the pan (or else it will stick and crack). Then, place a dinner plate face down on top of the cake. Wearing oven mitts, carefully invert the cake onto the plate (using one hand to firmly hold the plate in place and the other hand to flip the pan over, onto the plate). If the pan has a removable bottom, carefully remove it.
• The cake will be upside down at this point. Place a wire cooling rack on the cake surface and invert it again, so that the cake is right-side up and can finish cooling on the rack. When the cake reaches room temperature, transfer it to a serving platter or cake stand by inverting it onto a plate and then inverting it again onto your serving platter or cake stand.
• Store the apple cake at room temperature, covered with foil (plastic will create too much moisture.) The cake should keep well for up to four days. The apple cake also freezes well.

JEWISH APPLE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into bite-sized chunks. Toss with cinnamon, 1-2 tbsp Splenda Sugar Blend and the Brown Sugar Blend - set aside.
• 2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, and then add eggs, one at a time. Stir in chopped walnuts. Scrape down the bowl to ensure all ingredients are blended together.
• 3. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. You can sprinkle top with additional chopped walnuts. Bake for about 1-1/2 hours, or until a toothpick comes out clean.

JEWISH APPLE-CINNAMON CAKE

Steps:

• Filling: Mix apple pieces, sugar and cinnamon.
• Cake: Add wet ingredients.
• Add dry ingredients to wet.
• Batter will be thick.
• Grease and flour a 10 inch tube pan Add half the batter to pan.
• Add half the apples.
• Add the other half of batter and top with the apples.
• Bake at 350F for 1 ½ hours.

JEWISH APPLE CAKE (TOPPED WITH APPLES AND CINNAMON)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

JEWISH APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch tube pan.
• Slice apples thinly, mix with lemon juice, sugar, cinnamon and cardamom; set aside.
• Sift flour, baking powder, and salt together. Beat eggs until foamy.
• Gradually beat in sugar, until mixture is thick and fluffy. Slowly pour oil into egg mixture, while beating continuously, mix until well blended. Add dry ingredients 1/3 at a time, alternating with orange juice, beating with a wooden spoon until smooth.
• Pour 1/3 of the batter into the pan.
• Drain the liquid from the apples and arrange half of the slices on top of the batter. Add another 1/3 of the batter, then the rest of.
• apples, and finally top with the remaining 1/3 of the batter.
• Bake for approximately 1 hour and 30 minutes, or until cake springs back when touched. Cool thoroughly before removing from the pan.
• Dust with powdered sugar.

BLUE RIBBON APPLE CAKE

Steps:

• In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.