Jewish Cardamom Apple Cake
A traditional Jewish apple cake recipe passed down through generations.
Servings: 20
Equipment
- tube pan with removable bottom a bundt pan is not appropriate for this cake, which can stick in the nooks and crannies.
Ingredients
wet ingredients
- 2 cups sugar
- 4 large eggs
- 1 cup mild vegetable oil
- 1/3 cup orange juice
- 2 tsp vanilla extract
dry ingredients
- 2 3/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
apples
- 4 ½ cups peeled and chopped apples
- 1/3 cup sugar
- 1 ½ tsp ground cardamom
garnish, optional
- sugar or sugar mixed with cardamom
Instructions
- Preheat oven to 350F. Grease and flour your tube pan.
- In a large bowl whisk together the wet ingredients.
- In a medium bowl whisk together the dry ingredients.
- In a medium bowl toss the apples with the sugar and cardamom.
- Add the dry ingredients to the wet, folding to combine. Mix just until no dry flour remains, but don't over-mix.
- Drop 1/4 of the batter onto the bottom of your pan. Top with 1/3 of the apples. Add the next 1/4 of batter, followed by another third of the apples. Repeat with more batter and apples, and finish with the final 1/4 of batter. You will not have enough batter to completely cover the top layer of apples, that's fine.
- I like to sprinkle a little sugar over top before sliding my pan into a preheated oven. Bake for about 60 minutes or until a toothpick comes out without wet batter on it. Depending on your pan and your oven your baking time may be a little more or less than mine.
- Let the cake cool in the pan for about 10-15 minutes, then run a flexible spreading knife around the edges to loosen the cake. If your tube pan has a removable bottom, remove it from the sides. Then run your knife under the cake to loosen it from the bottom and remove to a rack or plate. If using a tube pan without removable bottom (or a bundt pan) flip your cake over in one swift sure motion. Once out of the pan, flip it back over so the textured side is up. I like to sprinkle a little more sugar over the surface for a sparkle.
- The cake will keep for several days at room temperature, or you can freeze it for longer storage.
Nutrition
Calories: 284 kcal · Carbohydrates: 41 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 0.05 g · Cholesterol: 37 mg · Sodium: 132 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 77 IU · Vitamin C: 3 mg · Calcium: 37 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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