I’ve been eating my mom’s Jewish apple cake for as long as I can remember. My mom would make it for holidays, or when friends came over, or even when she had a few extra apples in the refrigerator. Everyone in the family loved and craved this cake. It is great as an after-dinner dessert but even better with coffee in the morning. My son would always ask my Mom to make it for him. It is by far his favorite dessert. I made a few modifications from my Mom’s original recipe but I think the flavor still matches the original.
For the wine pairing, I chose a Pinot Noir from Oregon. Mostly because that was what we were drinking that night. Surprisingly, it paired very well. I love it when I stumble upon a great pairing! To learn more about Pinot Noir wines, check out my Pinot Noir pairing page.
Mom's Jewish Apple Cake
Ingredients
- 4 Granny Smith apples, peeled, cored and sliced thinly
- 2 teaspoons of cinnamon
- 4 tablespoon maple syrup
- Juice of 2 limes
- 2 3/4 cups of flour
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 cups of sugar
- 1 cup Truvia brown sugar blend
- 4 eggs, room temperature
- 1 tablespoon powder sugar
Directions
- Step 1 Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Step 2 For the apples, mix the sliced apples with the cinnamon, maple syrup, and juice of 1 lime. Set aside in the refrigerator for about 1 hour.
- Step 3 For the cake batter, whisk together the flour, baking powder, and salt.
- Step 4 In the bowl of an electric mixer, whisk together the eggs, sugars, extra virgin olive oil, juice of 1 lime, and vanilla extract. Add the dry ingredients and whisk until just combined. Scrape down the sides of the bowl to ensure that all of the ingredients are fully combined.
- Step 5 Add about 1/2 of the cake batter to the bottom of the pan, then layer about 1/2 of the apples on top of the batter. Add the remaining cake batter on top of the apples. Finish with a thin layer of apples on top.
- Step 6 Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through, cover the cake with aluminum foil so the apples on top do not burn. Cool to room temperature before removing from the pan. Sprinkle with powder sugar before serving.
