Written By Danielle Feldman Karr
The break-fast eaten after Yom Kippur is a fun time to gather together with friends and family while devouring delicious foods. Whether the break-the-fast dinner you attended this week had a few guests or dozens, the menu probably boasted tasty classic Jewish foods like bagels and lox, kugel, challah, and cake.
This week I brought an apple cake to the break-fast we attended, and it was a hit! Considering anything apple is still a great recipe for Sukkot, I wanted to share my apple cake recipe here. This apple cake is a wonderfully dense and moist cake stuffed with cinnamon-sugar apples.
For the Apples
- 4 granny smith/gala apples (peeled, cored, diced)
- 2 tablespoons granulated sugar
- 2 tablespoons cinnamon
For the Cake
- 2¾ cups all-purpose flour, plus ¼ cup for apple mix
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable/olive oil
- ¼ cup orange juice
- 3 teaspoons vanilla extract
- 5 eggs
- Vanilla frosting (your choice)
- Preheat oven to 350 degrees F. Grease a tube or Bundt pan.
- Prepare the apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
- Prepare the cake batter: In a large bowl, mix together the sugar, eggs, oil, orange juice, and vanilla extract. Add the dry ingredients, ending with flour. Mix until just combined. Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
- Add the additional flour to the apples and stir to coat the apples (this will help the apples from sinking to the bottom of the cake). Hand mix the apples into the cake batter. Pour into the greased pan.
- Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Check at 1 hour to see how much more time your cake needs; don’t overbake or it will be dry. Cool to room temperature before removing from the pan. Turn the cake out onto a serving plate and then drizzle with your choice of vanilla frosting.