It is fall after all, and what better way to get a taste of the season, than a recipe including apples. The other day I shared a recipe for the Best.Pie.Ever., and it is! My Mom made one on Sunday to bring to a party on Monday, but the pie didn’t make it to the party!
Another recipe I enjoy making and eating is for something called Jewish Apple Cake. I’m not exactly sure why it’s called “Jewish” Apple Cake, other than the fact that the neighbor who gave it to my mother many moons ago was, in fact, Jewish. Her name was Shelly and she was wonderful.
Shelly was mom to Lynn Ellen and Jeffrey, and wife to Toby. She was beautiful, caring, smart, funny, and a great friend to so many. We lived next door to Shelly and her family when I was growing up. I was the go-to babysitter for Lynn and Jeff just about every Saturday night. I would walk next door in the early evening, and as I entered the back door I would invariably need to help Shelly with the clasp on her bracelets. Her hands were always slick with a recent application of Eucerin lotion as part of her ritual before going out for the evening. And, I don’t remember what kind of perfume she would wear, but it would waft through the house long after she and Toby left for the evening.
Shelly shared her shared her recipe with my mom, who made it just about every fall a few weeks after we’d go apple picking. You know how some apple cakes are dry and crumbly…this one is probably the most moist I’ve ever made, and eaten. The secret: the orange juice. Who’d of thought?!
Shelly passed away quite a few years ago now. Robbed like so many, too young, by the ravages of cancer. She fought an amazing fight and continues to be an inspiration, I’m sure, to anyone who knew her. I sincerely hope that she’s smiling just a little right now, knowing that I’m sharing this recipe with all of you. It’s my way of thanking her, not just for the recipe.
Jewish Apple Cake
Preheat Oven 375º
5 tbsp sugar
2 tsp cinnamon
3 cups flour
3 tsp baking powder
5-6 apples peeled and sliced
2 cups sugar
1 cup oil
2 1/2 tsp vanilla
1/4 cup orange juice
Mix fist sugar and cinnamon; set aside. Sift together flour and baking powder. Mix 2 cups sugar, oil, beaten eggs and vanilla. Add flour mixture and orange juice. Mix well. Pour 1/3 of the batter into a greased and floured tube pan. Add a layer of apples and sprinkle with cinnamon/sugar mixture. Repeat two times ending with apples. Bake 1 hour at 375º or until cake tests done.
- Apple Walnut Cake (sangeetabarua02.wordpress.com)
- Apple Cake: A Fall Classic (baking.answers.com)
One thought on “Shelly’s Jewish Apple Cake”
Lynn, I had not seen this. What a wonderful way to remember your Mom (my sister) who indeed was a terrific lady, great mom and wife. I’m gathering the ingredients now and will try making this as I have many apples available from our apple picking.