Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 3 cups peeled and chopped apples (about 3 medium apples)
- 2 teaspoons ground cinnamon
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 10-inch tube pan and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, beat the eggs until light and frothy. Add the vegetable oil, orange juice, and vanilla extract, and mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped apples and cinnamon, mixing until evenly distributed.
6. Pour the batter into the prepared tube pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Run a knife around the edges of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 59g
Protein: 5g
Sodium: 290mg
Sugar: 38g
Substitutions for ingredients:
- You can use any type of apple you prefer in this recipe.
- If you don't have orange juice, you can use apple juice or lemon juice instead.
Variations:
- Add 1 cup of chopped walnuts or pecans to the batter for extra crunch.
- Replace the cinnamon with pumpkin pie spice for a fall twist.
- Use brown sugar instead of granulated sugar for a richer flavor.
Tips and tricks:
- Be sure to chop the apples into small, bite-sized pieces so they distribute evenly throughout the cake.
- Don't overmix the batter, as this can lead to a tough cake.
- Let the cake cool completely before slicing and serving.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar for a simple, elegant presentation.
Garnishes:
Top each slice of cake with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream make great accompaniments to this cake.
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it loosely with aluminum foil.
- If the cake is not cooked through after 70 minutes, continue baking it in 5-minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
Be sure to wash your hands and any utensils or surfaces that come into contact with raw eggs to prevent the spread of bacteria.
Food history:
Jewish apple cake is a traditional dessert that has been enjoyed by Jewish families for generations. It is often served during the Jewish holiday of Rosh Hashanah, which celebrates the Jewish New Year.
Flavor profiles:
This cake is sweet and moist, with a warm, comforting cinnamon flavor.
Serving suggestions:
Slice the cake into wedges and serve it on a platter for a beautiful presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Spicy, Cinnamon, Nutty, Fruity, Cinnamon-Flavored