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Apple Crumb Cake

Apple Crumb Cake Related:   breakfast & brunch, desserts & sweets, Hanukkah, kid-friendly, pareve, Rosh Hashanah, Shabbat, Thanksgiving

Prep time: 25–30 mins

Cook time: 1 hour

Yield: 10–12 servings

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An immigrant from Israel, at first I did not like apple pie. After baking with my then-seven-year-old son his choice of pie, I finally learned to bake and love apple pie. I am still partial to this apple dessert, with its more balanced ratio of pastry to filling and contrasting textures. To keep it pareve, but maintain a richly flavored dough, I add walnuts and vanilla extract to the pastry. This cake is sure to satisfy any craving for apple pie, that all-American dessert.

Ingredients

  • Filling
  • 6 Granny Smith apples
  • ⅓ cup sugar
  • 2 slices lemon
  • ½ teaspoon vanilla
  • Dough
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1½ teaspoon baking powder
  • ¾ cup sugar
  • 10 tablespoons grapeseed oil
  • ¼ cup walnuts
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1–3 teaspoons sugar (for topping)

Preparation

  • Preheat oven to 350 degrees. Grease a round 9-inch springform pan all over and sprinkle with flour.
  • Wash, peel, core and slice each apple into 16 equal slices. Sauté all filling ingredients except the vanilla over medium flame for about 15 minutes. Add the vanilla, mix well and let cool.
  • While the apples are sautéing, place dough ingredients in the bowl of a food processor and pulse to mix until combined and small crumbs appear, about 3 minutes. Reserve 1 cup of crumbs and set aside. Place the rest of the crumbs in the pan, and with your fingers, press the crumbs into the pan’s bottom and about halfway up the side. Spread the apples over the dough; sprinkle the reserved crumbs on top. Sprinkle 1 to 3 teaspoons sugar over the crumbs and bake until golden, about 1 hour. Remove the cake from the oven and place on a cooling rack.

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