Jewish apple cake
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup neutral oil
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh orange juice
- 2 tsp vanilla extract
- 6 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 3 tbsp light brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp honey, warmed
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, tapping out excess flour. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, whisk together oil and granulated sugar until combined, about 2 minutes. Add eggs one at a time, whisking thoroughly after each addition for 30 seconds. Whisk in orange juice and vanilla extract until emulsified.
- Fold dry ingredients into wet ingredients in two additions using a rubber spatula, folding just until no flour streaks remain—do not overmix. The batter should be thick but pourable.
- In a separate bowl, toss sliced apples with brown sugar, cinnamon, and nutmeg until evenly coated. Pour half the batter into prepared pan, spreading to edges with an offset spatula. Layer half the apple slices in a slightly overlapping pattern over batter. Pour remaining batter over apples, then top with remaining apple slices in organized rows, pressing gently so apples partially submerge into batter.
- Bake at 350°F for 50-55 minutes, until a toothpick inserted into cake (not apple) comes out clean and the top is deep golden brown. The apples should be tender and caramelized at edges.
- Remove from oven and immediately brush warm honey over the entire surface while cake is still hot. Let cool in pan for 15 minutes before serving. Serve slightly warm or at room temperature with sour cream or vanilla ice cream.
Inspired by Tova Du Plessis’s winning jewish apple cake. This is a plausible recreation, not the chef’s original recipe.