Traditional Jewish Cake Recipes

Oleh zopisces4 April 01, 2023 Posting Komentar

Jewish Apple Cake is one of my favorite food memories from my high school years. It was one of the cakes that the girls made in Home EC as a project. A lot of you probably have never heard of Home Ec either.

I could always count on the new class making Jewish apple cake and thankfully I was always asked to sample the cakes the girls in the class made.

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This cake truly is an American Classic and is definitely a cake that you need to make. Trust me on this one. Your friends and family will love you forever when you serve them a slice of this delicious apple cake!

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A Jewish Apple Cake is a dense cake made with apples. Suspected to have originated in Poland, this delicious cake was well known in the tri-state area of Pennsylvania, New Jersey and Delaware.

The Cake is made with vegetable oil, unlike many American cakes, which are usually made with butter. Because it doesn’t contain any dairy products the cake can be eaten after a meat meal under the Jewish dietary laws that prohibit mixing meat and milk.

Let’s start by gathering the ingredients we need to make a Jewish Apple Cake. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

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Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

He use of oil instead of butter makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.

Oil cakes also tend to bake up loftier with a more even crumb and they stay moist and tender longer than cakes made with butter. Cakes made with butter will taste better but for this cake, oil is definitely a good choice.

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Whenever anyone mentions baking and apples, the first thought turns to Granny Smith. It may be sacrilege, but I don’t like those apples. And because I’m baking for my family I use the kind of apples I like.

This is how you should approach recipes. Use ingredients that you like, not necessarily what the recipe calls for (if its an easy substitution).

Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs).

Jewish Apple Cake Recipe

Prepare the tube pan with butter (or margarine) and flour before adding the cake batter to the pan. Lining the bottom of the pan with parchment paper will also help with the release.

**It’s best to use a Tube Pan with a Removable Bottom , it makes it much easier to get the cake out of the pan

Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter.

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Okay, I admit I had my doubts. It’s been decades since I made a Jewish Apple Cake, but it came out better than expected. And the house smelled of apples and a time long gone.

If you have one. If not a 12 cup bundt pan should work, a 10 cup bundt pan might be cutting it too close.

Food stirs memories and this delicious cake certainly brought me back to a simpler time when a delicious slice of cake on the bus home from school made me happy.

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If the cake won’t come out of the pan, place the pan on a stove burner on medium-high heat for 1-2 minutes. That will help the cake release from the pan.

This apple cake is often made on Rosh Hashana to celebrate the eating of a new fruit such as apples. The use of oil makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.

Yes, you can. Oil will make a higher more tender cake that will last longer, but a butter cake will taste better.

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There's a good chance you've never heard of a Jewish Apple Cake. But trust me, once you make this American Classic it will soon become a family favorite.

Let the cake cool in the pan on a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it. Lining the bottom of the pan with parchment paper will also help with the release.

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Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.This really is The Best Jewish Apple Cake Recipe! It features the texture of moist pound cake, plus the ribbons of gooey cinnamon sugar you'd find in coffee cake.

Hands down, this Jewish apple cake is the most beloved dessert that's ever come out of my kitchen. This is no run-of-the-mill apple cake, people.

It features the texture of moist pound cake, plus the ribbons of gooey cinnamon sugar you'd find in coffee cake. A hint of fresh orange juice flavor shines through, and a brown, crunchy crust wraps its sweet goodness around the edges.

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I've made this fresh apple cake nearly 75 times over many years, and to say it's a family favorite is an understatement.

, and the article described how it came from Columbus caterers Paula Levine Weinstein and Julie Komerofsky Remer, who claimed it was their customers' favorite dessert.

That point really struck me, because I never thought apple cake was anything to write home about. I mean, out of all possible desserts, for people to say

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Which is Hebrew for kosher food that doesn't contain dairy or meat. So there is no milk and no butter. But this does have eggs, and oil replaces the butter.

The original recipe didn't specify the types of oil, apples or flour to use, but through experimentation, I've arrived at my preferred varieties of each. If you want to replicate this cake as it comes from my kitchen, here's what you need to know.

Use olive oil (not extra virgin). While vegetable oil is typically found in a Jewish apple cake recipe, I use plain olive oil instead. It elevates the cake to a whole new level of deliciousness.

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Use Fuji apples. I'm not a fan of tart apples, soft apples or apples that smell like perfume. So, the sweet, crisp and sturdy Fuji is my go-to apple for all snacking and baking.

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In the past, I've subbed in Gala apples when I couldn't find Fuji, but always was a bit disappointed. Now, if I can't find Fujis, I just don't make the cake.

Use King Arthur Flour. You might be thinking, Flour is flour. To that, I say, bake a cake with King Arthur Flour

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After my mother-in-law tipped me off to this years ago, I made the switch. The apple cake's texture improved noticeably, to the point that family members were commenting this cake was better than ever.

Extra-virgin olive oil has a strong flavor that will be overpowering here. You need a mild-tasting oil. If you don't have regular olive oil, substitute vegetable or canola oil.

Children will request this cake for their birthdays, and teenagers will cut themselves huge slabs for servings. Guests will line up for seconds (or fourths) and relatives will ask you when you're going to make it next.

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And if you love apple desserts but want something guilt free, don't miss this Cinnamon Apple Smoothie. You also might light this easy Gluten-Free Pear Crisp with Oats. Oh, and you have to try this Easy Apple Pie Moonshine!

This really is The Best Jewish Apple Cake! It has the texture of moist pound cake, a crunchy crust, plus ribbons of gooey cinnamon sugar. Adapted from Paula Levine Weinstein & Julie Komerofsky Remer.

I only use Fuji apples for this cake, but if you enjoy the taste and texture of another variety, you can substitute them.

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Regular olive oil provides the best flavor for this cake. Do not use extra virgin, because the flavor will be too strong. You can substitute vegetable oil or canola oil, and the cake will be good. The olive oil takes it to the next level though!

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