Who already went out for apple picking this month? Well I sure did. With soooo many apples leftover, I am absolutely stumped on what to do with them besides making apple crumbles, pies, turnovers, or even a simple topping! But then. My friend told me about the food and desserts that she had even over her Jewish holiday, Rosh Hashanah a month ago. So, as a flash back, I am sharing with you guys about this amazing Jewish apple cake that I had made last year. I still continue to make Jewish apple cakes with this same recipe every time I am overstocked with apples in the house. For those of you who absolutely love apples like I do, then this recipe is just for you. The bursting combination of apples and cinnamon is just SPOT ON. If you want, you can substitue half of the oil in this recipe with unsweetened applesauce if you wanted to cut out a bit of the fat. To make things a bit for flavorful, you are more than welcome to add about 1/4 cup to 1/2 a cup of chopped walnuts if you (or anyone else you are serving) have no allergies to nuts. Anyways. Happy eating~ 🙂
Jewish Apple Bundt Cake
4-5 Rome apples
2 cups sugar plus extra 1/3 cup sugar for apples
5 teaspoons cinnamon
3 cup flour
3 teaspoons baking powder
1 teaspoon salt
1 cup oil (canola or vegetable)
4 large eggs
¼ cup orange juice (no pulp)
1 tablespoon vanilla
1. Preheat oven to 350 degrees.
2. Grease bundt pan with butter and a dusting of flour, or nonstick spray.
3. In a large bowl combine flour, sugar, baking powder and salt.
4. Make a well in the middle, and add in oil, eggs, juice and vanilla.
5. Beat all ingredients until well blended.
6. Peel and core apples and cut into thin wedges.
7. Combine apples with 1/3 cup sugar and 5 teaspoons cinnamon.
8. Spoon ⅓ batter in pan. Add ½ apple mixture, add another ⅓ batter. Follow with other half apple mixture
and last ⅓ batter.
9. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool on rack.
10. Sift confectioner sugar over the cake as decoration. Or mix enough confectioners sugar with enough boiling water to make a runny glaze and drizzle over the cake. Serve.