A seasonal nice bite to go with
your Succot-time tea
Traditional Apple Cake
Whenever it's Sukkoth, I always think of and bake apple cake, it's the perfect autumnal cake to bake to share with friends. In Israel there was a great custom of sukkah hopping after the dinner on the first night (as they only keep one day Yomtov), so I would bake trays of apple cake to distribute to hollow legged teenagers, who you wouldn't believe had already eaten dinner! If cooking for the masses, you can use 9-inch square pans or you can bake the traditional way in a Bundt tin.
- I use American Cup measures for this cake, as I find it quicker, however if you wish to convert this is a good chart https://www.dovesfarm.co.uk/hints-&-tips/cups-to-grams-conversion-table
- You can make this cake gluten fee by using gluten free flour, and baking powder.
Ingredients
For the apple cake mix.
- 3 cups self-raising flour
- 2 cups soft brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs, beaten.
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 3 medium apples - peeled, cored, and sliced.
For the Cinnamon-Sugar.
- 5 teaspoons granulated sugar
- 2 teaspoons ground cinnamon
Method
- Preheat the oven to 350 degrees F (175 degrees C). Grease and the cake tin
- Make the cinnamon-sugar: by combining sugar and cinnamon in a small bowl.
- Place the flour, sugar, baking powder, and salt in a large mixing bowl. Stir in the oil, eggs, orange juice, and vanilla mix well either with a wooden spoon or a hand whisk.
- Pour 1/2 of the batter into the prepared cake tin then top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon-sugar. Repeat once more with remaining batter, apples, and cinnamon-sugar.
- Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 80 to 90 minutes if using a Bundt tin, or 60-70 minutes a flatter cake tin.
- If there is any left this cake freezes well.