Baking the Jewish Apple Cake

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
Sheilah Kaufman
Cooking with Sheilah
www.cookingwithsheilah.com  
 

For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.

As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.

As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.

Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.

Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.

Baking the Jewish Apple Cake

This video will show how to bake Jewish apple cake.

This expert: 77,121 views

This series: 42,856 views

Print

Baking the Jewish Apple Cake

Ingredients

4-6 firm apples peeled and sliced
2 teaspoons of cinnamon
2 1/4 cups of sugar
3 cups of flour
1 tablespoon of baking powder
1 cup of canola oil
4 large eggs
1/3 cup of orange juice
1/2 teaspoon of salt
2 1/2 teaspoons of vanilla

Instructions

1. Preheat the oven to 350 degrees. Core, peel and slice the apples. Lightly spread the canola oil on a ten inch tube pan and sprinkle flour on the bottom and sides.


2. Mix the apples with sugar and cinnamon. Set them aside.


3. Mix the sugar, eggs, flour and oil together to form the batter. Add fresh squeezed orange juice.


4. Layer the batter and apple mixtures in the pan. Bake the cake for an hour to an hour and a half.

 

Print

Transcripts

Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Instructor, Cookbook Author, Food Editor, Culinary Lecturer. We are here today showing you recipes for Rosh Hashanah and Yom Kippur, that can be made ahead or frozen and now we are going to show you how to make my famous Jewish Apple Cake.

I keep a piece of foil under my Springform and my Angel pans in case they -- in old age leak into the oven, this way they will leak on to the paper, less mess for me. Little bit of batter, apples, batter, more apples, time for batter again. It doesn't matter if it covers all of the apples or not, they all are going to baked together and the last layer of apples.

Mind you usually while I do this I eat. I want to get every drop out, this is a deep deep bowl. You want to make sure you get everything. Now this cake takes longer to bake. It's probably about an hour and hour and a half and then we will see how it comes out. The cake is out of the oven. Oh, it smells so good. If you slice this, you can easily get 16-20 slices out of it. Funny for you, all of you, wanted to come over and share with me but this is for my friends and my family and I want to wish you very happy, healthy New Year.

Other Videos

  • Louisiana BBQ Shrimp Chef Chris Clime shows how to make Louisiana bbq shrimp.
  • How to Make Palak Paneer This video will show how to make palak paneer, an Indian dish featuring delicious cheese and spinach.
  • Making Peanut Butter Cookies - Three Variations This video will show how to make peanut butter cookies and show three variations.
  • Red Potato Focaccia Try something new and out of the ordinary with our savory Red Potato Focaccia recipe.
  • Enchiladas Recipe This video series will give a recipe for enchiladas. Making enchiladas doesn't have to be time-consuming and fattening. Learn how to make enchiladas that have less grease and a shorter cleanup time than most.
  • Grilled Buffalo Wings How to make grilled buffalo wings. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table.