Spiced Jewish Apple Cake
Spiced Jewish Apple Cake

Typically, a Jewish apple cake will use oil in the recipe, but butter lends a richness and flavor profile that I prefer. This cake is moist, dense and chock full of apples and cinnamon. If you like, add a half cup of walnuts or pecans for nuttiness and textural contrast.

Spiced Jewish Apple Cake

Spiced Jewish Apple Cake
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Typically, a Jewish apple cake will use oil in the recipe, but butter lends a richness and flavor profile that I prefer. This cake is moist, dense and chock full of apples and cinnamon. If you like, add a half cup of walnuts or pecans for nuttiness and textural contrast.
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Course Dessert
Servings 10

Ingredients
 

  • 2 ½ cups (305 grams) all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 ½ pounds apples, such as a mix of Granny smith, McIntosh, Fuji, Braeburn, or Honeycrisp
  • 1 tablespoon cinnamon
  • 4 large eggs
  • 1 cup (200 grams) sugar, divided use
  • 1 cup (200 grams) light brown sugar
  • 8 ounces (2 sticks) unsalted butter, melted
  • 3 tablespoons dark rum
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat your oven to 350 F. Generously butter a large bundt pan and dust with flour, knocking out the excess. Set aside.
  • Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
  • Peel and core the apples, then cut into chunks about ¾ inch (no need to be totally precise, it’s just a guideline). Toss them with the cinnamon and ¼ cup of the white sugar.
  • Add the eggs to the bowl of a stand mixer. Beat on high speed until pale yellow, which should take a few minutes. Add the sugar and beat another minute. Pour in the rum, vanilla and melted butter and beat again, scraping the sides to make sure it is all incorporated. Add the flour mixture and mix until just combined.
  • Fold in the apples then scrape the batter into the prepared pan. It should fill it ¾ of the way. Place in the heated oven and bake for 65-75 minutes. The sides will pull away from the pan and the cake will feel firm to the touch. Let cool completely, then turn out onto a serving plate. The cake will keep for up to 3 days, wrapped well.
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