Jewish apple cake, baked in an hour! Here's the recipe, Dad! Jewish apple cake is one of our favorite desserts, but also tends to take a long to cook, meaning we don't make it very often. The version I've posted previously, our family favorite Jewish Apple cake is what I've made for years, but this new, updated recipe is great because it bakes in only 1 hour (and has a bit less sugar and ends up being a little lighter and fluffier overall)! This weekend when we made it, we doubled the recipe so we could bring one cake to a family dinner and have the other as leftovers for home eating! Yum! Enjoy!
Preheat oven to 350 F. Line an 8" x 8" pan with parchment paper.
Ideally, make this with a friend -- one can prepare the apples while the other prepares the batter, so they're all ready to assemble at approximately the same time. If you're cooking on your own, I usually prepare the apples first and then whip up the batter.
Prepare apples:
In a large bowl, mix together:
1 1/2 Tbsp sugar
1 tsp cinnamon
3 apples, peeled, cored & thinly sliced (I like using Honeycrisp or Cortland apples best. You can also use Bosc pears - making it into a pear-apple cake.)
Prepare batter:
In a large bowl, combine dry ingredients:
3/4 cup brown rice flour
1/4 cup cornstarch OR arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
1/4 tsp xanthan gum
1/4 tsp salt
1 cup white sugar
1 1/2 tsp baking powder
1 tsp ground ginger
Add and mix with a spoon or spatula until smooth:
2 eggs
1/4 - 1/3 cup orange juice OR 1/4 - 1/3 cup milk (plus 2-3 drops wild orange essential oil, optional)
1/2 cup oil (I like using either avocado oil or olive oil, or a mix of both)
1 1/2 tsp vanilla extract
The batter should be fairly thick, but you adding a little more orange juice or milk will make your cake a little fluffier overall. Add an extra tablespoon or two of liquid if you're worried it might be too thick. *If your batter is too thin, the fruit will sink during baking.
Layer batter and fruit together, making as many thin layers of batter as you can. I like to scoop a few spoonfuls of batter into the pan, then use an apple slice to spread around, before adding more apples to make a thin layer. Add a few more spoonfuls of batter, then use an apple slice to spread around, repeating until you end with a nice layering of apples on the top of your cake.
Bake at 350 F for one hour. Remove from oven and put pan on cooling rack. You can let it cool and serve from the pan, or remove after it's cooled 20-30 minutes. Best served warm. We love it served warm with vanilla ice cream. Enjoy!
A slice of Jewish Apple Cake served with vanilla ice cream. Yum!
Fresh from the oven - made with the help of my 8 year old and 13 year old! Bakers in the making.
Jewish Apple Cake - Gluten Free
Makes 8 x 8 panPreheat oven to 350 F. Line an 8" x 8" pan with parchment paper.
Ideally, make this with a friend -- one can prepare the apples while the other prepares the batter, so they're all ready to assemble at approximately the same time. If you're cooking on your own, I usually prepare the apples first and then whip up the batter.
Prepare apples:
In a large bowl, mix together:
1 1/2 Tbsp sugar
1 tsp cinnamon
3 apples, peeled, cored & thinly sliced (I like using Honeycrisp or Cortland apples best. You can also use Bosc pears - making it into a pear-apple cake.)
Prepare batter:
In a large bowl, combine dry ingredients:
3/4 cup brown rice flour
1/4 cup cornstarch OR arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
1/4 tsp xanthan gum
1/4 tsp salt
1 cup white sugar
1 1/2 tsp baking powder
1 tsp ground ginger
Add and mix with a spoon or spatula until smooth:
2 eggs
1/4 - 1/3 cup orange juice OR 1/4 - 1/3 cup milk (plus 2-3 drops wild orange essential oil, optional)
1/2 cup oil (I like using either avocado oil or olive oil, or a mix of both)
1 1/2 tsp vanilla extract
The batter should be fairly thick, but you adding a little more orange juice or milk will make your cake a little fluffier overall. Add an extra tablespoon or two of liquid if you're worried it might be too thick. *If your batter is too thin, the fruit will sink during baking.
Layer batter and fruit together, making as many thin layers of batter as you can. I like to scoop a few spoonfuls of batter into the pan, then use an apple slice to spread around, before adding more apples to make a thin layer. Add a few more spoonfuls of batter, then use an apple slice to spread around, repeating until you end with a nice layering of apples on the top of your cake.
We made a double batch this time around.
My fabulously dressed helper - she spread out batter and then the thin layer of apples, and repeated until we finished both cakes!
Bake at 350 F for one hour. Remove from oven and put pan on cooling rack. You can let it cool and serve from the pan, or remove after it's cooled 20-30 minutes. Best served warm. We love it served warm with vanilla ice cream. Enjoy!
Not too shabby for a cake made by an 8 and 13 year old!
This is actually a picture from another baking day, made almost completely by my 13 year old. He used a mix of Bosc pears and Honeycrisp apples.
I've been making one for years, but it does take a long time - 2 hrs. I would love to try this. Could a GF flour mix such as King Arthur's or Bob's Red Mill be used? Thank you.
ReplyDeleteFor many baked goods, I play around with amounts/combinations of flour to get the texture I like best. If you're wanting to use a mix, I'd recommend the King Arthur's or Namaste, to get a lighter taste. I haven't liked the flavor/texture from the Bob's Red Mill when I've used it in the past, especially in something like a cake. Just use 1.5 cups of the flour mix. If the blend has xanthan gum, you won't need to add the small amount. If not, you'll want to add the small amount of xanthan gum to help with the texture.
Delete