Name: Jewish Sautéed Apple Cake
Yield: Yield: 10 to 12 Servings
Cuisine: United States
Ingredients: 2 to 3 tablespoons avocado, canola, or other mild oil, plus additional for greasing pan; ½ teaspoon salt; ½ cup packed brown sugar; 8 cups tart and sweet apples, peeled and sliced ½-inch thick; 2 teaspoons baking powder; 2½ cups unbleached all-purpose flour; 2 teaspoons ground cinnamon; 1 tablespoon fresh lemon juice; 2 teaspoons vanilla extract; ½ cup unsweetened applesauce; ¾ cup avocado, canola, sunflower, or other mild oil; 1¼ cups sugar; 3 large eggs; ⅛ teaspoon freshly grated nutmeg; ¼ teaspoon salt; 1 teaspoon ground cinnamon

Preparation info

Yield:
10 to 12
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

No, it doesn’t look Jewish, and no, it’s not the apples or the batter. It’s the oil that identifies this old-fashioned cake as Jewish in both synagogue and church cookbooks alike. Dairy-free, the cake could grace a meat meal, and its easy simplicity made it ubiquitous on Ashkenazi Shabbat and holiday tables.

But truth to tell, the cake is not really about oil at all: it’s all about the apples. And the more apples you can fit into the cake, the better the flavor. So I take the extra