Baking Jewish Apple Cake

What’s the difference between apple cake and jewish apple cake? Watch to find out. It may surprise you! As an added bonus I get to use my bundt cake pan!
In this step-by-step video I will show you how I have been making this delicious cake for years. Its great for the holidays and fall and uses a ton of apples. I prefer mine with Rome apples, how about you…
Enjoy-

Recipe:
1 tsp cinnamon
3/4 cup sugar
5 Rome apples sliced and peeled
Mix in a bowl and set aside

combine 3 cups flour, 1 tsp salt, 1 tbsp baking powder in bowl

beat 4 eggs, 2 cups of sugar until fluffy, alternate adding flour mixture and 1 cup vegetable oil ( I love to use avocado)

beat in 1/4 cup of orange juice and 1 tbsp of vanilla extract (or vanilla bean paste) until smooth

Assemble in a 10 inch tube pan, grease well and flour, then layer batter and apples

Bake 350 degrees for 1 hour 30 min to 1 hr 45 min

[Music] hey guys welcome back to my channel if you’re new here welcome to my channel and happy fall my most favorite season of the year because it’s time for some apples this is going to be a jewish apple cake i’ve made it many many years now i use the same recipe it’s absolutely delicious and i’m going to show you guys how i make it so a lot of people have asked me well what’s the difference between a jewish apple cake and a regular apple cake and the answer is pretty simple um jewish apple cake is non-dairy so instead of using butter or milk we’re going to use oj we’re going to use eggs we’re going to use oil um and that’s primarily the difference so if you are intolerant to dairy or lactose this is a great option for you also it’s jewish apple cake so if you are kosher that means you can eat this with milk or meat and um you can have it as a dessert especially at rosh hashanah most people have their brisket we definitely had a great new year i hope you did too if you celebrate a happy and healthy to you and yours we make this every year for rosh hashanah we also make it in advance beyond kapoor and since today is the first day of fall what better day than to make it for you guys so come join me in the kitchen we’re gonna get these all peeled we’re gonna get them sliced and i’ll see you back okay so our apples are all cut up they’re peeled off um i like a thinner slice rather than a thicker slice when i make this uh because i really like to load this dish with apples all right so let’s talk about our ingredients for a minute so i’m gonna have some ground cinnamon i’m gonna have some baking powder i have my flour i have my sugar i have my salt pasteurised organic eggs that we’re going to be using you’re going to get that really deep yellow you’re going to know that you’re getting a very high nutritional content in your egg i have oil i have uh i use the vanilla extract the madagascar vanilla extract that’s my preference i know i’ve talked about madagascar vanilla extract before when i made the overnight oats which i will link up here for you orange juice is cold pressed it’s going to have some pulp so i will strain it this is gonna be the key ingredient um if you don’t have orange juice you can supplement it with a different kind of juice but it’s gonna turn uh the flavor of the cake a little differently i was gonna do one with a pineapple juice um you can probably use apple juice this just gives it a little something special and this is your in lieu of milk you’ll use this and then in lieu of butter you’ll use the oil so those are my ingredients not a lot pretty simple i’m going to start my assembly of my wet ingredients but before i do that these babies are going to want to soak in some sugar to get nice and delicious i am going to take three quarters of a cup of sugar which is a lot of sugar now that we use monk fruit extract in the house i have not opened this in quite some time this is one of those recipes that if you’re going to supplement the sugar it’s going to taste different um i was going to supplement a coconut sugar into this to to get a little bit lower on the glycemic index so that my mother could have it but it the coconut sugar just gave it a different taste and it was kind of off and i wasn’t really feeling that these apples are going to sit in this sugary delight while we get our batter prepared and it’s going to form a syrup at the bottom that we’re going to use at the end of this i want to start with my wet ingredients and i am using my kitchenaid i have one you can just use regular batter beaters if you have those to this i’m going to combine my wet ingredients what is that going to be that’s going to be my eggs we’re going to have four of those i always do the eggs first if there’s a bad egg or a problem or you get shell in it it’s much easier to rectify i have my beater attachment on my kitchenaid so we have um four eggs and two cups of sugar so like i said before this is going to be very very very very sweet i’m gonna go a little under on it just because it’s a lot of sugar so the 3 4 cup of sugar went into the apples the recipe calls for about five large um apples i like the rome apples they give it i think the best tasting apple cake um the sugar in the apples is perfect for this if you use a tartar apple the result is going to be different it’ll still be very good but it will be very different um you want this to be a sweet cake this is going to go into the mixer and we’re going to beat this and so fluffy [Music] this mixture is fluffy and beaten i’m going to work on getting my dry ingredients into the bowl and start to assemble so i have three cups of all-purpose flour in my bowl i haven’t used almond flour yet in this recipe i haven’t been that daring if you use almond flour to make this let me know how that turns out for you uh below because i am interested in doing that i just don’t have the nerve or haven’t worked up the nerve to do that yet all right so we are going to go in with a teaspoon of the ground cinnamon you certainly can grind your own cinnamon put a little on these apples too so some people will um put the cinnamon in the mix some people will put it directly on the apples i like to do a little bit of both i love cinnamon if you’re not that much of a fan just put it on your apples one tablespoon of baking powder i’m gonna go in with a teaspoon of salt so i’ve combined my dry ingredients in this bowl here it consists of three cups of flour a tablespoon of baking powder a teaspoon of salt and some cinnamon now we’re going to alternate flour oil flour oil into the bowl until everything is combined i’m going to take off this beater and i’m going to switch out to the paddle so we’re going to do one cup of oil the recipe calls for a vegetable oil i’m using avocado avocado is a vegetable and can be used in replacement of vegetable oil i know a lot of people have issues with the high level of fat that avocado has but that’s a good fat and i’m okay with that all right so i’m gonna put this down i’m gonna lock it into place i’m gonna start out on a slow setting a little bit of flour mixture a little bit of oil we’re going to repeat that a bunch of times [Music] all right as you can see this is my consistency it’s quite battery it’s delicious i didn’t forget about the orange juice or the vanilla extract now is the time i’m going to add a quarter cup of the orange juice and a tablespoon of the vanilla extract and i’m going to beat this until it’s completely combined my batter is done so one of my most favorite things about making this is getting to drink the leftover orange juice which is delicious you don’t really want to use the concentrate orange juice for this i also get to use this which this is the only thing i use it for so it’s exciting and i haven’t seen it in a while um so i’ve greased this up but good those apples that have been sitting and getting really extra happy in the sugar how do we get the apples and the batter to mix together and be even we’re going to layer so i’m going to put a layer of apples then i’m going to put the mixture then i’m going to put some more apples and some more mixture you get the point this is the process let’s get to it so i’m lining the bottom of my pan with the apples it’s going to look like that at the bottom i’m going to make sure that it’s evenly lined in goes some batter so basically i’ve covered the apples with some batter and now i’m going to add some more apples to this middle layer so now i’m going to put the rest of this on top and that is my oven telling me it is ready at 350 degrees now i’m going to take my remaining apples and i’m going to put them on the top of this so remember when you’re using a bundt cake pan the top becomes the bottom and the bottom becomes the top when you flip it over which is why i lined the pan with a lot more apples so that when i flip it you can see it’ll have a nice layer of apples on the top you’ll see that middle layer and then the bottom which will have the fewest number of apples so this is going to go into a 350 degree oven for about one hour and 45 minutes i will then take it out and let it cool but this is pretty much what’s going into the oven i’m going to save the remnants of this bowl and i’m going to glaze the apple cake later with it pretty simple definitely delicious um i’ll see you back here when it’s time to cut into this baby let’s give this a check we’re one hour in that looks delicious i’m going to give it another 30 to 45 minutes depending on your oven all righty we are an hour and a half look at that deliciousness i’m gonna let that cool and we’ll take on a look at that it’s always good to have a helper in the kitchen oh oh thank you i didn’t think of that okay guys it has baked for an hour and a half it has cooled down i’m going to take it out of this um bundt pan and we’re going to glaze it with the leftover syrupy sugary cinnamony from the apples on the top of this let’s get started i think this will come out in one piece yay yay okay a few casualties oh hard it looks good oh my god amazing amazing so a few of the apples on the top didn’t quite pop out joe has disappeared so when i put the apples into the apple cake um some of that syrup came on the bottom with those apples so it is a little bit coated i’m just going to brush on a little bit of this to glaze that a little in the middle i’m not going to use all of it you can use all of it if you want thank you guys so much for joining me in the kitchen tonight i hope you like this please don’t forget to subscribe click that bell give it a thumbs up and i’ll see you next time