For as long as I can remember, my Mom made this apple cake. At this stage of my life, this means it’s a very long time, let’s just say Mom is over 90 and we can leave it at that! When Mom referred to this cake she called it Mom’s cake -meaning my dad’s mom or my mom called it the Jewish Apple Cake. Now for starters we are not Jewish. We also called several cake’s mom’s cake since my grandmother was an amazing baker – thus the need to further identify the cake such as Jewish Apple. I did a little on line search about Jewish Apple Cake. It seems it’s called Jewish Apple because it does not use dairy such as milk or butter. There are many versions of this recipe with slight variations but basically the same recipe. I also read that this recipe was published long ago in some women’s magazine. No matter the source, the real testament to this recipe is that it’s so good, it had stood the test of time . A recipe passed by word of mouth from generation to generation and from friend to friend. The bottom line about this cake how good it tastes, that it is super easy to make and it’s a true celebration of fall! It’s a cake that satisfies the apple lover in each of us. You will get such joy from the wafting aroma of baking apples, sugar and cinnamon and then the joy of eating this yummy cake.
From by the bay, wishing you tasty apple cake food memories!
Mom’s Apple Cake a.k.a. “Jewish” Apple Cake
For Apple Filling
- 5 medium apples , preferably those good for baking such as macintosh
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
For Cake Batter
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 3 teaspoons baking powder
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup orange juice
- 2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour. Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top. Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.
On the weekends, it’s nice to complete a meal with something sweet. This is a really easy cake to make and the perfect finish to any meal. This recipe started as Mitzi’s plum cake a family favorite. The recipe was given to my grandmother over 50 years ago from her friend Mitzi and my whole family makes this recipe each end of summer using plums. I decided to use Mitzi’s recipe for the fall /winter using pears on their own or with cranberries with great results. This is the perfect quick cake. Enjoy!
From by the bay, wishing you yummy cake food memories!
Ginger Pear Cake ( adapted from my Mitzi’s Plum Cake)
¼ pound unsalted butter softened plus 1 tablespoon
½ cup fine sugar, plus 1 teaspoon for topping the cake
1 cup all purpose flour
1 teaspoon baking powder
1 Bosc pear
1 tablespoon fresh lemon juice
½ teaspoon ground ginger
Preheat oven to 350 degrees F. Peel, core and slice the pear. Place pear slices in bowl, cover with lemon juice, mix and set aside. Using electric mixer combine ¼ lb butter and sugar until fluffy, then add egg and combine. Next add the flour and baking powder and combine. This makes a soft dough. Take an 8” non stick cake pan line with parchment and butter and flour the pan. Press the dough into the pan covering the bottom of the cake pan. Use a spatula to spread evenly on the bottom of the pan. Press plums into dough with the cut side facing up in a concentric circle. Combine 1 teaspoon sugar with ½ teaspoon ginger, mix and sprinkle on top of the pears. Dot with extra butter. Bake for approximately 45 minutes, until cake tester is clean.
Variations: replace pears and ginger with plums and cinnamon.
It was a fine autumn weekend and I wanted my dinner to be inspired by the beauty around me, the trees are just starting to turn color, the sky is blue and there is a slight coolness in the air. I had to look no further than my fruit bowl to come up with this twist on applesauce, using pears instead! This is a real easy recipe with the end result a sweet and delicious sauce. The sauce is sweet from the nature sugar in the peats and requires little sugar to make. The sauce is a perfect alone or as a complement to pork or poultry. It also makes a great breakfast on top or waffles, pancakes or with some yogurt and granola, Enjoy!
From by the bay wishing you autumn pear food memories!
Makes about 2 cups
4 pears peeled, cored and cut into 1 inch pieces
1 tablespoon fresh lemon juice
2 tablespoons water
1 teaspoon sugar
1/4 teaspoon ground ginger
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally. Remove from heat and cool. Place into a food processor or blender to process. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.