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Description
Crowned with a sunburst of apple slices, this majestic cake is a Rosh Hashanah (Jewish new year) tradition in many homes of Ashkenazi Jewish heritage. Baking with oil and orange juice instead of butter and milk keeps the cake non-dairy, so kosher-keepers can enjoy it after a meat meal. The texture is distinctively dense and moist, layered three times with very thinly sliced apples that bake into perfectly soft, almost custardy, but still distinguishable apple pieces…
For best results, use a mix of sweet-tart or tart apples such as Pink Lady, Ginger Gold, Cameo, Gala, and/or Granny Smith and a 12-cup tube pan with a removable bottom (though a regular tube pan or angel food cake pan works, too).
Though this recipe uses less sugar than some versions of the classic Jewish apple cake, it is just as moist, and plenty sweet. Feel free to swap in white whole-wheat flour for some (or all!) of the all-purpose flour. You can also opt for extra-virgin olive oil instead of the neutral canola called for in the recipe. The recipe is a Yummly original created by Miri Rotkovitz.
Ingredients
Directions
- Preheat oven to 350°F. (If you are baking in a dark-colored pan, set the temperature to 325°F to prevent overbaking.) Grease and lightly flour a 12-cup tube pan that's 10 inches across the top, preferably with a removable bottom (but an angel food cake pan with a non-removable bottom will work too). Place pan on a rimmed baking sheet. Set aside.
- Peel, quarter, and core apples. Set each apple quarter on a work surface flat side down and lengthwise with the stem end pointing away from you. Slice apples 1/4-inch thick or a bit thinner, perpendicular to the cutting board. The slices will be all different lengths, but should be 1/4-inch thick at all points, rather than sliced as wedges.
- In a medium bowl, combine sliced apples, 3 Tbsp. sugar, and the cinnamon. Toss gently until apples are thoroughly coated with cinnamon sugar. (Don’t worry if some apple slices break — you can use those for the interior layers — but try to keep some intact for top of cake.)
NutritionView More
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| Calories410Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol60mg20% |
| Sodium300mg13% |
| Potassium140mg4% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber2g8% |
| Sugars34g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.