Fall Harvest Cinnamon Apple Cake

by James Moore
Print Email

cheesestraws.jpgAs apple picking season approaches, I’m reminded of this all time family favorite cake. My sister has been making a version of this cake for as long as I can remember.

It’s often referred to as “Jewish Apple Cake” (probably due to the fact that the recipe is completely dairy-free – it uses orange juice instead of milk and oil instead of butter) and there are hundreds of recipes on the internet for it.

It makes an excellent coffee cake and freezes well too.

 

Fall Harvest Cinnamon Apple Cake

4 apples – peeled, cored and thinly sliced
2 teaspoons ground cinnamon
1/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1¾ cups sugar
1 cup vegetable oil
4 eggs
1/2 cup orange juice (freshly squeezed is best)
2 teaspoons vanilla extract

Preheat oven to 350F. Grease and flour a 10-inch tube pan. Combine the ground cinnamon and the 1/4 cup sugar together. Toss the sliced apples with cinnamon sugar and set aside.

Combine the flour, salt, baking powder, baking soda, and 1/2 teaspoon of cinnamon in a medium bowl and set aside.

In a large mixing bowl, beat the eggs and sugar at medium speed for 5 minutes until thick and pale yellow. Add the vanilla and mix to combine.

Whisk the oil and orange juice in a small bowl and set aside.

Add 1/3 of the dry ingredients to the egg mixture and beat until just combined. Add half the oil and juice mixture to the egg mixture and beat until just combined. Repeat with another 1/3 of dry ingredients, then the oil/juice, and finish with remaining 1/3 of dry ingredients. Do not overmix.

Pour 1/3 of the batter into the prepared pan. Top with 1/2 of the sliced apple mixture.. Pour another 1/3 of batter over apples and spread batter with rubber spatula. Add remaining apple slices, and top with remaining batter. It’s OK if a few apple slices poke through, the batter will cover the apples as the cake bakes.

Bake at 350°F for 60-70 minutes. Garnish with a light dusting of confectioners’ sugar if desired.

– Recipe courtesy of Cook Like James

Add comment


Security code
Refresh

 

restaurant news

Hatfield's
Los Angeles
by Juliet Seniff

hatfields_logo.jpgMarriage is a beautiful thing: the union of two people who perfectly complement one another.  So be it with food.  And what better way to appreciate them both than at Hatfield’s, an epicurean...

Read more...
Shake Shack
New York
by Anna Harari

shakeshack_lg.jpgI didn’t miss him all winter.  Everytime I spoke to our mutual friends, who I guess he got custody over as I was limited to phone time with them, they would tell me he was being cold, sort of...

Read more...
Boston Bakery and Restaurant - Area Four
Boston
by Kitty Kaufman

area four 4It's inauguration Monday. Neither bison nor lobster's on our Cambridge menu but we're celebrating. The first place is "not doing lunch today," so around the corner we go to the second where I'm...

Read more...
Beehive Restaurant
Texas
by David Latt

beehive1.jpgIf you're in Texas, you'll be tossing your fears about high cholesterol levels out the car window. This is cattle country, after all, and nothing is as good as a steak cooked on a hot-as-hell...

Read more...

Popular Today