Jewish Apple Cake Recipe | Christmas Apple Cake | Jewish Christmas Baking Recipe

You must be knowing by now that I am a band wagon for simple snack cakes, I love to try and experiment with snack cakes. To be honest I had this bad experience with apple in a cake, I must admit that the last time I made an apple upside down cake it was a disaster since I used a spring form pan and the apple juices got spread in the oven. Silly me did not realise this or rather plan this before doing the recipe. That said I seriously loved the mild flavors of apple & cinnamon in this cake that is so well hugged by a soft spongy cake. Impatient me jumped to cut the cake and had the cake falling apart, but I managed to cut few decent slices and here we go ;-) so don't be in a hurry like me. If you are someone who does not like the Fruit/ Plum cakes for Christmas then you can give a go to this simple yet delicious cake, it tastes great the next day.

This was one of the cake recipes that I had challenged for HBC December and got great reviews about this recipe hence I had to make it myself :-)

JEWISH APPLE CHRISTMAS CAKE RECIPE

Prep time - under 10 mins

Bake time - 50-60 minutes for 8" cake and 60-90 mins for 10" large bundt pan

Serves - 10-12 pieces for 8" cake

Ingredients

All purpose flour/ maida - 1 and 1/2 cup

Sugar - 1 cup

Baking powder - 1 and 1/4 teaspoon

Salt - generous pinch

Vegetable oil - 1/2 cup

Eggs, beaten - 2

Orange juice - 1/4 cup

Vanilla extract - 1 teaspoon

Apples - 2 medium peeled, cored and chopped

Ground cinnamon - 2 teaspoon

Sugar - 2 tablespoons

Method

1.   1. Preheat oven to 350 F/ 175 C. Grease and flour one 8 inch tube pan. Combine the    ground cinnamon and 2 teaspoons of the sugar together, chopped apples and set aside.

2. In a large mixing bowl, combine the flour, salt, baking powder and sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.

3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. 

4. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.Bake at 350 F/ 175 C for 50 to 60 minutes.

5. When a skewar inserted in centre comes clean remove from oven and along with the cake tin place on a cooling rack. 

6. After 15 minutes remove the cake from pan. Once the cake completely cools down cut and serve

Cooks Wisdom -

Tip 1

I used an 8" inch tube pan and halfed the original recipe.

Tip 2

Take care not to cut the cake when it is warm, it can tend to break since it has pieces of  apple in the center

Tip 3

In case you do not like apples simply skip them and use almonds, chocolate chips or raisins

Tip 4

I used an OTG (Oven toast Grill) to bake this cake hence I baked it at 160 C for 50 minutes. Each oven bakes at a different temperature so make adjustments accordingly

Tip 5

You can use rum extract, almond extract or apple juice, pineapple juice