Recipe by Orlie Perl

Apple Cake

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Apple Cake
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Egg - Wheat
1 Hour, 25 Minutes
Diets
- Vegetarian - Pescatarian

It’s September, which means fall is upon us. Apples, pumpkins, leaves changing (maybe not in Florida), and most importantly Rosh Hashanah! Celebrating the Jewish New Year is all about eating sweets, so you’ll have a sweet New Year. It’s one of my favorite times of the year, and this apple cake recipe has the perfect amount of sweetness for the New Year, and to celebrate any occasion! Because I make this cake around Rosh Hashannah time, it’s already parve.

Ingredients

Main ingredients

  • 2 large Granny Smith apples, peeled and sliced

  • 1 teaspoon Gefen Lemon Juice

  • 3 large eggs

  • 1 cup white sugar

  • 1/2 cup light brown sugar, packed

  • 3/4 cup vegetable oil

  • 1 and 1/2 teaspoons Gefen Vanilla Extract

  • 3 cups all-purpose flour, spooned and leveled

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 teaspoons Gefen Cinnamon

  • 1 teaspoon nutmeg

Directions

Prepare the Apple Cake

1.

Preheat your oven to 350 degrees Fahrenheit and grease a round nine inch cake pan. A springform pan works best.

2.

Peel the apples and thinly slice them. Toss the apples in lemon juice and set aside.

3.

In a large bowl, add in your dry ingredients: flour, salt, baking soda, cinnamon, and nutmeg. Set aside.

4.

In a medium bowl using a hand mixer, mix the eggs until frothy.

5.

Add in both the white and brown sugars and mix together for about a minute.

6.

Add in the vegetable oil and vanilla extra and mix until combined.

7.

Sift the dry ingredients into the wet ingredients in thirds. Sift a third of the dry ingredients, give it a mix and then repeat the process two more times until all of the dry ingredients are mixed in with the wet ingredients.

8.

Divide the dough into thirds, and take the first third of the dough and flatten it in the cakepan.

9.

Take the apples and lemon juice mixture and place half of it on top of the dough, spreading it out evenly.

10.

Repeat the layering process one and a half more times. From bottom to top, your layers should be dough, apples, dough, apples, dough. Bake for 55 minutes until golden brown.

Tips:

  1. Mixing the apples in lemon juice keeps them from browning. If you don’t want to use lemon juice, then make sure you hold off on slicing the apples to the very last step to keep them from browning. 2. The reason we sift the dry ingredients into the wet ingredients in thirds is to prevent it from overmixing. If you overmix your ingredients, you’ll end up with a gummy cake, and who wants that? 3. Using two large Granny Smith apples is plenty for this recipe. If you’re using medium-sized apples then use three of them. 4. Feel free to use your stand mixer, I just find it easier to use a hand mixer. I feel like I have more control over the batter. But you’ll get the same finished product using either. 5. To make this cake gluten-free, make sure you substitute all-purpose flour with gluten-free flour. 6. Feel free to add some nuts or chocolate chips to this cake. Either/or will be delicious.

Recipe tags

apple cake apples non-dairy desserts Orlie Perl orlieskitchen Rosh Hashana
Apple Cake

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