(Jewish Group) Jewish apple cake is the sweet, cinnamony family recipe that belongs to everyone
To say this Jewish Apple Cake is my favorite food of all time would be one of the least hyperbolic things I’ve ever said. Because it’s true, and really, it’s not even close. I enjoy a lot of foods, but this is the one that wraps up comfort, love, nostalgia and heritage for me in one tidy package — more specifically, an elegant Bundt cake.
The batter is a stir-together affair, made all the more simple by using oil instead of butter, in keeping with Jewish dietary laws, with orange juice also contributing moisture and bright flavor. It’s very similar to the popular Apple and Pear Cake With Citrus and Nuts from my grandfather that I shared last year. Similarly, this cake is tender and fine-crumbed, sharing equal billing with the cinnamony sliced apples arranged in two layers. A final dusting of confectioners’ sugar on the barely crunchy crust seals the deal on a dessert (or breakfast or snack) that never ceases to please.
This apple and pear cake recipe was a family mystery, until I cracked its delicious code
This recipe is one example of the pantry-friendly cakes my mom made — and still makes — for me, much like her parents did for her. In fall 2020, when we still were limited to short, outdoor visits with each other, she delivered an entire apple cake for my birthday.
What warms my heart even more is realizing I am not alone in my adoration for this recipe. Turns out, my “family recipe” is many families’ recipe, too.
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Sounds yummy.
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