japplecake

I made this Jewish Apple Cake for Thanksgiving to take to my boyfriend’s parents house.  I was really happy with the way it turned out, and despite the long bake time (1.5 hours), and having to core/peel 8 apples, it was a pretty easy cake.

A few weeks ago, we had a bake sale at work and the first thing to go was the Jewish Apple Cake.  It looked and smelled so good that I had to take a stab at it.  I loved this cake, and on top of eating lots of turkey, I ate two slices of this cake.  It reminds me of a pound cake, but with cinnamon apples in it.  It was de-lish!!

I found the recipe on RoadFood.com, who originally got the recipe from a restaurant called Dutch Kitchen in Frackville, PA.

Recipe Source: Dutch KitchenPreparation Time: 15 minutes
Cook Time: 90 minutes
Servings: 12One of the curious specialties that we’ve seen in a couple of places in Pennsylvania coal country, but nowhere else, is Jewish apple cake. It’s a dense coffee cake with a top that is laced with slivers of sweet, soft-cooked apple. A glorious coffee companion!

Ingredients:

3 cups unsifted flour
1/2 cup orange juice
2-1/2 cups sugar
4 eggs
1 cup canola oil
2-1/2 teaspoons vanilla
1 teaspoon baking powder
8 apples
2 teaspoons cinnamon

Directions:

  1. Beat eggs.
  2. Mix in oil, orange juice.
  3. Add flour, 2 cups sugar, baking powder. Add vanilla.
  4. Peel & core apples. Cut in slices & mix with cinnamon & 1/2 cup of sugar.
  5. Pour 1/2 batter into greased bundt pan. Put apple mixture on top of batter & top with remaining batter.
  6. Bake at 350 for 1-1/2 hours

japple2