Wednesday, November 17, 2010

Two Jewish Apple Cakes

Since I had to make two apple cakes today, I thought it would be a great chance to bake two different recipes. Do a kind of comparison to see if two recipes came out differently. The ingredients for Jewish Apple cakes are basically the same, using oil, orange juice, 4 eggs and lots of sliced apples..with other things, of course, like sugar and flour. I searched find two that were different enough to, hopefully, make a difference in taste and texture.

The first one I found was this one. This blogger always has great recipes and I have made this cake before. This cake doesn't dissappoint. It's moist and full of flavor and, as with cakes of this kind, tomorrow it will taste even better. The one thing I changed, however, was to slice the apples thinner than her recipes calls for. I just prefer thinner slices.
As you can see from the photo below this cake didn't come as high as the other recipe. It also didn't come out as golden brown but in all fairness, I did use a non stick pan for the other one which accounts for the darker color.

The other recipe is called a Philadelphia Style Apple Cake ( no prejudice here..honest!). It used a little more flour and orange juice and some brown sugar, rather than all white sugar. And the method for making this cake was a little bit easier. I also liked the suggestion of sprinkling some sugar onto the pan after greasing and before flouring.
So for looks, this one got my vote, but for taste, I have to say they were both great.

Grease the pan, then sprinkle with some sugar, then flour.

The Philadelphia Cake called for about 3 apples but I used 5 apples to keep both recipes using the same amount.

The most time consuming part was peeling and slicing the apples.

Once they're all sliced, put them into a large bowl and sprinkle sugar and cinnamon over them and set them aside while you make the rest of the recipe.

Once the batter's made pour some of it into the prepared pan, then place some of the apple slices over top.

Then layer more batter, then apples.

Pour the remaining batter over the apples.
Then bake for about an hour.

Philadelphia Style Apple Cake ( or Jewish Apple Cake)

6 cups peeled and thinly sliced Granny Smith apples ( about 3 apples but I used 5)
5 tbsp. sugar
4 tsp. cinnamon

3 cups AP flour
1 tbsp baking powder
1/2 tsp. salt
4 eggs
1 1/2 cup white sugar
1/2 cup light brown sugar
1 cup vegetable oil ( I used canola)
1/2 cup orange juice
2 1/2 tsp. vanilla
Grease ( don't use spray) , sugar and flour a tube bundt pan.
Preheat oven to 350.
1. Mix apple slices with cinnamon and sugar and set aside.
2. Combine flour, baking powder and salt in a medium bowl and set aside.
3. Beat eggs with granulated sugar and brown sugar.
4. Add oil, orange juice and vanilla to the egg mixture and beat well.
5. Gradually blend in flour mixture and mix til well blended, about one minute.
6. Drain the liquid off apples.
7. Pour about one third of the batter into the prepared pan, then a layer of apples. Repeat with batter and apples, ending with batter.
8. Bake for approx. one hour or til a knife inserted into cake comes out clean.
9. Let the cake cool for at least one hour before removing from pan.
Note: Let it cool completely before slicing. This cake is better the day after baking.


  1. These look fantastic! I always forget to try these cakes when I have extra apples - i always veer towards pie. But I really have to try this. Looks amazing.



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