This is another delicious recipe from my Grandma, one that I grew up on in addition to her amazing plum cake. It is a take on Jewish apple cake, from an old cookbook she has with her notes written beside the recipe. With apple season upon us, this is a perfect fall recipe. Also, If you have family members who are not so fond of pumpkin, then this would also make a great Thanksgiving dessert. It tastes like apple pie in cake form, and it is really easy to prepare and is so delicious.
- 1 1/4 cup all-purpose flour
- 2 tsp baking powder
- Pinch of Kosher (coarse) salt
- 1 cup granulated sugar, plus an additional 1/4 cup for the apples
- 3 large eggs
- 3/4 cup canola oil
- 1 tsp pure vanilla extract
- 3 granny smith apples (or other tart apple), peeled, halved, cored, and sliced thin
- 1/2 tsp lemon juice
- 1/2 tsp cinnamon
- Icing sugar for dusting cake
- Preheat oven to 350 degrees and grease a 10 inch tube pan with a removable bottom.
- In a bowl, combine apple slices with 1/4 cup of sugar, lemon juice and cinnamon, coating the apple slices well, and then set aside until they are needed to be added to the cake.
- In a medium bowl whisk together flour, baking powder and salt and set aside.
- In the bowl of an electric mixer, beat sugar, eggs, oil and vanilla until smooth.
- Add in flour mixture and mix until incorporated well.
- Pour 2/3 of the batter into the tube pan.
- Place apple slices overlapping on top of the batter, layering them evenly. Pour any remaining juices left in the bottom of the apple bowl over the apples.
- Pour the remaining batter on top of the apples, smoothing it evenly over the top (don’t worry if some apple bits are peeking out, the batter will rise up).
- Bake at 350 degrees for 40 minutes, then lower the oven temperature to 300 degrees and bake for an additional 20 minutes.
- Remove cake from oven and cool for 10 minutes, then remove tube from pan and let cake cool completely on a cooling rack. (Note: I found the cake too delicate to remove from the tube, however next time I may try lining the bottom with parchment paper which may make it easier).
- Dust cake with icing sugar once completely cool. Store cake under a cake dome, or slice and store in an airtight container.