My birthday was last month and I decided I wanted a more “non-traditional” birthday cake for it. My two cravings were for carrot cake and Jewish apple cake. I asked my children and they both voted for the Jewish apple cake. So I got down to the drawing board or should I say the recipe board – hmm. Either way I made a phone call to my Mom to ask her for her advice on making a Jewish apple cake with the Kate’s Safe and Sweet mixes. My Mom has made this cake a lot when I was growing up and her recipe came from my Aunts Grandmother I believe.
She wasn’t sure how they would work for this. While she’s made this cake egg free and gluten free before she’s never made it both egg and gluten free before. A Jewish apple cake is dairy free (it is traditionally made using orange juice) so that part really wasn’t an issue. So I got to work. I did some brainstorming and discussion with her and we created a recipe in about 15 minutes. We both weren’t sure how it was going to turn out and I thought about doing a trial run but just ran out of time. So 10am on my birthday my son and I got to the cake making.
I was so excited to see this go into the oven. I was even more excited to see it come out of the oven. Oh my – we did it!
This a moist and delicious top 14 allergen free, gluten free and vegan cake and for it you’ll need our vanilla cake mix and (optional) our vanilla frosting mix.
For this recipe we do use flaxseed meal (which is not something you typically need to use in our mixes.) This really helps with the denseness of the cake.
The first step to making these is to gather all your ingredients and supplies. As for apples any combo will work. I typically use half Granny Smith and whatever else we have in the house (Honeycrisp and Gala are our family favorites.). I also prefer to cut my apples into thin but noticeable pieces – you can dice them if you’d like instead.
Jewish Apple Cake
- Mixing bowls
- Measuring spoons
- Measuring cups
- Baking Pan
- Non-stick cooking spray
Cake Mix Ingredients Needed:
- Two bags of Kate’s Safe & Sweet Vanilla Cake Mix
- 7 tablespoons of your Safe Oil.
- 1 cup of orange juice
- 4 tablespoons of ground flaxseed meal
- 10 tablespoons of water
- 8 Apple cored, peeled, and sliced
- 3/4 cup brown sugar
- 3 tablespoons of cinnamon
Cake Mix Instructions:
- Preheat oven to 350°F. Lightly spray the pan with non-stick cooking spray. If using a bundt pan, make sure to grease the center wall and the bottom as well as the outer inside wall.
- Prepare the flax egg but mixing 4 tablespoons of flaxseed meal and 10 tablespoons of water together. Set aside and let sit for 5 minutes.
- In a medium bowl mix together the brown sugar and cinnamon and set aside.
- In a large bowl, blend the cake mixes, oil, orange juice, and flax egg together until smooth. Scrape the sides of the bowl as needed.
- Scoop half your batter into the pan using a spatula or spoon. Try to keep things even. If using a bundt pan, as you scoop each layer in, smoosh it down into the grooves with your spatula or the back of your spoon. Since this isn’t a runny batter, we want to make sure it conforms to the shape of our pan.
- Add half of the apples into the pan. Sprinkle half of the cinnamon sugar atop.
- Scoop the remaining half of your batter into the pan.
- Add the remaining half of the apples and again sprinkle the cinnamon sugar on top.
- Bake on middle rack for 75-90 minutes as directed below until toothpick inserted 2 inches from edge comes out clean. Watch closely at the end to avoid burning.
- Remove the pan from the oven and set on a safe surface to cool and set for 20-30 minutes. Place a wire cooling rack on top of the pan and then carefully flip the cake onto the cooling rack so that the rack is now on the bottom beneath the pan. Carefully and gently lift the pan the apple cake. If you are not glazing the cake you can slice and enjoy at this time. If you are using the glaze see the remaining recipe instructions below.
After the cake has cooled prepare the glaze as per below. The glaze is entirely optional but highly recommended – and the apple cake can even be made ahead of time so that when you serve it all you have to do is pour the glaze overtop.
Vanilla Glaze Ingredients Needed:
- 1 cup of Kate’s Safe & Sweet Vanilla Frosting Mix
- Up to 3 teaspoons of Milk of your choice
Whisk together the vanilla frosting mix and milk until it’s portable buy not super runny. Pour atop your cake prior to serving.
Tip: You can also fold the apples more into the batter if you’d like!
Tip #2: Serve with caramelized apples on the side – just sauté additional apple slices with some water and cinnamon and sugar in a pan.
Since it’s just the four of us at home and I bake almost daily I knew we wouldn’t eat this entire cake ourselves, so I sent a text to a friend and asked her if she wanted hair. She said “yes! of course!” So the kids and I walked around the block and delivered half of our cake to her and her family. Just minutes after her setting it down in her kitchen her youngest wanted some and loved it (and asked for more.)
The other kids were busy playing so they didn’t get to try it until after dinner. After we left shortly after I got a text saying her husband had already eaten 3 pieces of the cake. And that he’s not a cake person but loved it.
I’m so happy to have celebrated my latest birthday at home with my family and enjoyed making a cake with my son – and my daughter who helped a little in between her virtual learning. Sharing half a cake with friends made me happy. And made life feel a little bit like normal again.
I’ve waited some time to post this recipe, but I really couldn’t wait to share it with you. If you get this recipe a try please comment below and let me know what you think.