I had learnt this recipe from a colleague while I was overseas. This simple yet very moist cake had been passed on for generations in her family and is one of the most delightful of apple recipes I have ever come across.
Jewish Apple Cake
Difficulty Level: Easy
For the topping:
- McIntosh Apples – 4 ( I used the ordinary Indian apples)
- Cinnamon powder – 1/2 tbsp (preferably freshly ground)
- Sugar – 2.5 tbsp
For the Cake:
- All Purpose Flour (Maida) – 1.5 cup
- Baking Powder – 1/2 tbsp
- Vegetable Oil – 1/2 cup
- Butter – 1tbsp
- Salt – 1tsp
- Sugar – 1 cup
- Orange Juice – 3 tsp
- Vanilla extract – 2 tsp
- Eggs – 3
- Pre-heat oven at 180 degrees centigrade and grease an 8″ cake tin. This is a very moist cake and I highly recommend lining the cake tin with baking paper besides generously greasing it.
- Wash, core and chop apples into chunks.
- Toss the apple chunks in cinnamon powder and sugar (set aside for topping). Mix well and set aside.
- Sift together flour, baking powder and salt.
- In a separate bowl whisk sugar, oil, butter, vanilla extract and orange juice till sugar dissolves.
- Add the flour mixture in parts continuing to mix.
- Add eggs one at a time, mixing well till all the ingredients combine to form a homogeneous mix.
- Pour half the batter in the cake tin. Spread half the apple chunks over the batter and then pour rest of the batter, spreading rest of the apples in a uniform layer.
- Bake for around 40 minutes or until the tester comes out clean.
P.S. – The dark spots on the cake are mere over toasted patches, don’t be scared if your cake shows these spots for it takes little longer than ordinary cakes to cook through.
For more recipes from my kitchen, visit my food corner.