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Jewish Apple Cake is a beloved recipe that has graced family gatherings and holiday tables for generations. This delicious cake, rich with apples and cinnamon, harkens back to the traditions of yesteryear brought to the Midwest by Jewish immigrants. Its dense, moist texture and rustic charm make it perfect for sharing with loved ones around the table, evoking the warmth of family stories and cherished memories.
Jewish apple cake pairs perfectly with a dollop of fresh whipped cream or a scoop of vanilla ice cream. It also pairs well with a variety of teas and coffees, making it a perfect treat for an afternoon snack or a comforting dessert after a heavy meal. For a more festive occasion, consider serving it with a warm caramel sauce drizzled over it.
Jewish Apple Cake in a Bundt Cake Pan
Servings: 10 to 12 servings
Ingredients
6 cups thinly sliced and chopped apples (about 6 to 8 medium apples)
2 tablespoons ground cinnamon
2 1/2 cups granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
