Jewish Apple Cake

One of my favorite cakes to have is a Jewish Apple Cake, it is like a wonderful moist coffee cake and hits the spot every time. This recipe is a family favorite and I love to have it even though it does give me some anxiety....Not because it is hard to make but because it is sometimes hard to make come out of the pan! When I made this one I named it the "Franken-Cake" as it came out in two layers....not quite how I imagined. It still tasted good, it just wasn't beautiful! My sister tells me I need to get Pam with Flour in it, then flour or sugar the pam on top of it. I'll have to try that next time! My Aunt also let me know that if you make it in a springform pan (often used for cheesecake) it won't stick as much.

Also note that this cake is much better on the second or third day...so if you can make it a few days ahead of time and it will do wonderful things by the time you serve it.



Jewish Apple Cake: Serves 24

3C Flour
2.5C Sugar
1C Oil or 1C Apple Sauce
4 Eggs
1/2tsp Salt
2.5tsp Vanilla
1/2C Orange Juice
1TB Baking Powder
4-5 Apples - Thinly Sliced, tossed with 2tsp Cinnamon, 5TB Sugar
(I like to use Pink Lady Apples)

Mix together the Flour, Sugar, Salt & Baking Powder in one bowl and the Oil (or apple sauce), Eggs, Vanilla and Orange Juice in another bowl. Now in a stand mixer or by hand, alternate the dry and wet and mix together the batter to make it nice and smooth. Place the batter to the side, then peel and slice your apples and toss with the cinnamon and sugar.

Now we need to prepare our cake pan....here is where you start praying if you are me! Get a bundt pan out, and spray with Pam with Flour (my sister swears this is the secret to success!) Now add either sugar or additional flour to the pan and spin the pan around to coat the Pam with the additional flour or sugar.

Next we can start building the cake. Start with 1/3 of the batter in the bottom of the cake pan, then layer 1/3 of the apples, 1/3 batter, 1/3 apples, the last of the batter ending with the last of the apples. Your pan should be pretty full right now!

Place in a 350° oven for approximately 80 minutes. The top of the cake should be nice and golden. Place on a counter to cool and once it is cool start praying again and flip it over onto a nice plate. This is when I normally start going "ut oh" and sliding a butter knife around the edge of the pan. I promise even if it comes out in two ...or three pieces your family will still love it!

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WW: 7 Points Plus / serving - made with oil
4 Points Plus / serving - made with apple sauce