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Jewish Apple Cake Quick bread Recipe apples and glass of milk with red and white striped straw and cinnamon sticks

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Jewish Apple Cake Quick Bread

Recipe by Family Tree Foodie

Jewish Apple Cake Quick Bread has a moist texture and rich flavor, both of which are enhanced by an added burst of delicious, gooey cinnamon-sugar apples. Traditionally made in a tube or bundt pan, I find making it as a quick bread is a nice alternative that yields two loaves, one to keep and one to share or freeze for future use.

  • Total Time1 hour 40 minutes
  • Yield2 loaves

Ingredients

  • 5-6 medium size firm apples (Honeycrisp is my fave! But Gala or Rome work great too!)
  • 3 cups (360g) all purpose flour
  • 1 cup (400g) granulated sugar
  • 3 teaspoons (14g) baking powder
  • 1/2 tsp kosher salt
  • 1 cup (200g) grapeseed oil
  • 1 ¼ teaspoons of vanilla powder (or 2 ½ teaspoons of vanilla extract or paste)
  • 4 large eggs
  • ¼ cup (60g) orange juice
  • 2 teaspoons orange zest
  • 3 teaspoons cinnamon 
  • 6 tablespoons sugar

Instructions

  1. Preheat the oven to 350° F. Generously butter and flour two bread pans. Set aside. 
  2. Mix 6 tablespoons of sugar and 3 teaspoons of cinnamon in a small bowl and set aside. 
  3. Peel, core and dice apples into ½ inch sized pieces. Sprinkle about 2-3 tablespoons of the cinnamon sugar mixture into the apples and combine. Cover with plastic wrap and set aside in the refrigerator until ready to use. 
  4. Add sugar, oil, eggs, vanilla and orange juice to the bowl of a standing mixer fitted with a paddle attachment. Stir on low to combine. 
  5. In a small bowl, measure and whisk together flour, salt and baking powder and orange zest. Gradually add to the wet ingredients on low speed until just incorporated. Scrape sides of the bowl with a rubber spatula to ensure it is completely blended. The batter will be thick. 
  6. Gather the prepared bread pans, cake batter, coated apples and extra cinnamon sugar mixture.
  7. Layer the bottom of the pan with about one cup of batter and spread to the corners of the pan. Add about a cup of apples to cover the batter to cover completely. The apples will shrink down as they cook and soften. Sprinkle extra cinnamon sugar on top of the apples. Add another layer of batter, apples, and cinnamon sugar. The second layer of apples will be the last layer. The pan should be about three-quarters full to leave room for it to rise. Repeat for the second pan. 
  8. Place bread pans on a baking tray and place in a preheated oven for one hour. Pierce it with a tester to see if the bread is baked through. If needed, put it back in the oven and check it after 10 minutes. Bake longer as needed. This will vary based on your oven and pan size.(My oven bakes this recipe at 1 hour and 20 minutes).
  9. Cool bread in pan for about 10 minutes before releasing it. You can use a butter knife to carefully cut around the edges of the pan before inverting it. Cut and enjoy warm or serve at room temperature.

Notes

  • This cake is delicious as it but also is lovely served warm with a drizzle of salted caramel and/or with a scoop of vanilla ice cream dusted with cinnamon. 

  • Store in an airtight container at room temperature for about three days. (I promise it won’t last that long! 😉 

  • To freeze, vacuum seal or wrap tightly with foil and place in a sealed plastic bag and store for up to a month. Let thaw overnight and warm in a 200° oven for about 15 minutes before serving.

  • This recipe uses 1 ¼ teaspoons vanilla powder, which is very concentrated. If using vanilla extract or vanilla paste, use 2 ½ teaspoons.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert

Find it online: https://familytreefoodie.com/jewish-apple-cake/

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