Jewish German Apple Cake Recipes

GERMAN APPLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. tube pan. Combine the first 3 ingredients; set aside. , In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well. , Pour half of the batter into prepared pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon mixture. , Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Cool 1 hour before removing from pan. Cool, apple side up, on a wire rack. If desired, sprinkle with confectioners' sugar.

JEWISH APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
• In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
• Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
• Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

JEWISH APPLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.*Place a cake circle with a cut out for the tube pan in the bottom of the pan. This will make it easier to remove from the pan.

APPLE CAKE "TATIN"

Steps:

• Preheat the oven to 350 degrees F.
• Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
• Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
• Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
• Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

JEWISH APPLE CAKE

Steps:

• Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
• Layer the batter and apples in a greased tube pan.
• **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
• Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.

BABETTE FRIEDMAN'S APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
• In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
• In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
• Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes. Serve warm or at room temperature.

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
• In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
• In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

JEWISH APPLE CAKE RECIPE

Steps:

• Preheat oven to 350ºF. Grease and flour a 10" tube or 12 cup Bundt pan.In a mixing bowl, combine the cinnamon and sugar and add apple slices. Toss to coat. Set aside.In a large mixing bowl, sift together the flour, baking powder, and salt, then add sugar, oil, eggs, juice, and vanilla and beat until smooth. Batter will be very stiff.Spoon a third of the batter into the bottom of the pan. The batter will be thick so once you spoon it in, give it a slight "shimmy" to create an even layer. Arrange half the sliced apples on top, then add another third of the batter, the remaining apples, and top with the last third of the batter. Use your best rubber spatula to get all the good batter from the bowl so none goes to waste! Apples won't be completely covered.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 20 minutes before inverting onto a serving platter. Then let it cool completely.You can top the cake with a simple powdered sugar-and-orange juice glaze, a dusting of powdered sugar, or serve it as-is! Slice and enjoy!

JEWISH APPLE CAKE

Steps:

• 1 Position a rack in the middle of the oven and preheat to 350 degrees
• 2 Coat a large (10- to 15-cup) Bundt pan with baking spray, or grease thoroughly with a thin layer of vegetable oil
• 3 Pay extra attention to the center tube, where sticking is especially likely
• 4 In a small bowl, whisk together 5 tablespoons (60 grams) of the granulated sugar and the cinnamon
• 5 In a medium bowl, whisk together the flour, baking powder and salt
• 6 In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the remaining 2 cups (400 grams) of granulated sugar, the eggs and oil on medium speed until thoroughly combined, creamy, slightly aerated and lighter in color, 2 to 3 minutes
• 7 Add the vanilla and mix on medium until incorporated
• 8 Using about a third of each, mix in the flour mixture and orange juice in three alternating additions on low, beating well after each
• 9 Give the sides of the bowl one scrape with a flexible spatula to ensure everything is incorporated; the batter will be thick
• 10 Pour half the batter into the prepared pan and smooth it into an even layer (the total weight of the batter is about 1
• 11 150 grams, so aim for roughly 575 grams per layer, if you care to measure)
• 12 Place half of the sliced apples in a ring around the batter in a fan pattern - a little overlap is no problem
• 13 Sprinkle half the sugar and cinnamon mixture over the apples
• 14 Pour on the remaining batter, level it and repeat the layering with the rest of the apples and sugar mixture
• 15 Bake for 60 to 65 minutes, or until a cake tester inserted into the center comes out clean
• 16 Transfer the pan to a wire rack and let rest for 10 minutes
• 17 Use a small, flexible spatula or a round-edged knife to loosen the sides of the cake from the pan and then turn onto the rack
• 18 Let the cake cool completely, then store or cut and serve, dusting with confectioners' sugar before serving
• 19 VARIATION: To make this in a loaf pan, start by halving the recipe (or plan to make two cakes)
• 20 Grease a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan with vegetable oil and line with a sheet of parchment with enough overhang to form a sling
• 21 Place half the batter in the pan, add a row of apples down the middle and sprinkle with half the cinnamon-sugar mixture
• 22 Repeat with the rest of the batter, another row of apples and the remaining cinnamon-sugar
• 23 (You won't need as many apples for this version
• 24 ) Proceed with the recipe and bake for about an hour (start checking at 50 minutes), or until a cake tester inserted into the center comes out clean
• 25 Cool, cut and serve, without inverting the cake as in the original recipe

JEWISH (GERMAN) APPLE CAKE

Steps:

• Peel and dice apples into thimble size pieces. Mix 4-5 tbsp. sugar with cinammon and sprinkle over apples. Set aside. Mix flour, baking powder and salt. Add eggs, sugar, oil and vanilla. Beat until smooth. Pour (or spoon; the batter is thick) half the batter into a greased, floured 8" tube or bundt type pan. Cover with half the apples. Spoon the rest of the batter over the apples and top with remaining apples. Bake at 350 for 1 1/2 hours.