This is my mom’s apple cake recipe, and it made an appearance on our shabbat table almost every week and yet I don’t think I have ever tired of it. It is simply delicious, and easy to make.
You can go three different ways with the topping:
- Don’t top it, DON’T add the demarera (raw) sugar top of the cake before baking. You will get a soft topping with just a bit of crustines.
- Top it, DO add the demerara (raw) sugar to the top of the cake before baking, you will get added crunchy crust topping that adds an additional texture to the fine crumb of the cake.
- Glaze it; DON’T add the demerara (raw) sugar top of the cake before baking. But once the cake has cooled add the lemon honey glaze for an extra hit of tart sweetness.
CAKE:
- 375g (3 cups) plain (all-purpose) flour
- 350g (1 ¾ cups) granulated sugar
- 1 ½ teaspoon salt
- 3 teaspoon baking powder
- 4 eggs
- 220g (1 cup) vegetable oil
- 60g (¼ cup) orange juice
- 1 ½ tablespoons vanilla extract
- 50g (¼ cup) demerara (raw) sugar (optional)
FILLING:
- 3 apples, peeled, chopped small
- 1 tablespoon cinnamon
- 1 tablespoon sugar
GLAZE: (optional)
- 50g (¼ cup) icing sugar
- 2 teaspoon honey
- 2 teaspoon lemon juice
- Heat oven to 180℃ (350℉). Lightly grease and line 2x round 20cm (8-inch) or 2x small loaf tins, or 1 bundt pan very well greased, or one 20x30cm (9×13 inch) baking tin with paper (where appropriate) and set aside.
- In a small bowl, combine the apple cubes, cinnamon, and sugar and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the dry mixture and add the eggs, oil, orange juice, and vanilla. Using a heavy-duty whisk or a strong large metal spoon mix all ingredients very well together, ensuring that all the flour from the bottom of the bowl has been incorporated.
- Pour half the batter into the prepared tin or tins), layer the apples over the batter evenly and cover with the remaining batter, if using demerara (raw) sugar, sprinkle evenly over the top of the cake(s). Place the cake(s) in the preheated oven and bake for 35 -75 minutes depending on how deep the cake pan is, cook until a knife inserted in the center comes out clean.
- If making glaze; allow the cake(s) to cool completely before glazing. Combine icing sugar, lemon, and honey until smooth, using a spoon drizzle the cake all over with the glaze and let the glaze set before serving.
- The cake(s) can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
