When asking my youngest grandson, Weston, what type of cake we should make for his dad’s birthday, he responded with the fact that his favorite color was green. With all seriousness he continued, “We should make him a pickle cake, right Gigi? Pickles are green.” Trying to take his comment seriously, I subtly steered him to something else green that I had in the fridge, Granny Smith Apples!! “Let’s make him an apple cake.” I convinced him without any debate. So, thus began our quest for Mini-Fluted Jewish Apple Cakes.
I pulled out my recipe for Jewish Apple Cake I acquired from my friend Karen who uses this as one of her fall dessert choices at her restaurant. Weston needed to be on the bus by 12 so time was a factor. We decreased the recipe by half in order to accomplish this feat before school, including time allocated for taste-testing. Thinking ahead to the end result, using my mini-fluted pan was a good decision. A scoop of vanilla ice cream on top after warming up a little before actually serving would be perfect!
Using an apple corer/slicer gave me 8 perfect slices. These were peeled, then sliced in half lengthwise.
Dice.
These 2 large Granny Smith apples yielded about 3 cups of diced apples.
Toss the diced apples with the cinnamon and sugar; set aside.
Whisk together the dry ingredients in mixing bowl. Add the remaining ingredients and mix until well combined.
Spray each mold with Baker’s Joy, a no-stick spray with flour. Place a large scoop of batter in each. Top with apples and gently press them into the batter. Or…
Fill each mold with half a large scoop of batter. Follow with the layer of apples, then the other half scoop of batter on top. This probably emulates the real Jewish Apple cake process, Either way you choose to do it, it’s delicious!
Here are pics of the Mini-Fluted Jewish Apple Cakes on the cooling rack. How I wish you could smell these.
This cavity on top is perfect to hold a scoop of vanilla ice cream! Yum! I can’t wait!
Can you see the apples ?
Weston and I taste- tested one while warm, giving others a piece of it to try as well. Rave reviews were given! When I returned to the kitchen from my sharing expedition, I noticed another cake on the cooling rack was missing. Weston was hiding around the corner licking his fingers to get every last bit of evidence. I said, ” Do you think Daddy will like these?” He nodded an approving yes with a mouthful. I guess it’s a winner!
Prep time:
Cook time:
Total time:
Serves: 18
- 3 c. of diced Granny Smith Apples, about 2 large apples
- 1 t. cinnamon
- 2 T. sugar
- 1½ c. all purpose flour
- 1¼ c sugar
- ¼ t. salt
- 1½ t baking powder
- ¼ c. orange juice
- 1½ t. vanilla
- ½ c. canola oil
- 2 eggs
- Preheat oven to 325 degrees.
- Peel and slice each apple into 16 slices, then dice.
- Toss apples with the cinnamon and sugar.
- In a large mixing bowl, whisk together the dry ingredients.
- Add in the remaining ingredients and mix until well combined.
- Fill each mold with a large scoop of batter, then cover with the diced apples. or..
- Fill each mold with half of a large scoop of batter. Top with a layer of diced apples then the remaining half scoop of batter.
- Bake 25-28 minutes.
- Allow to cool slightly, then gently remove to the cooling rack.
- Store until ready to use. Warm up slightly in microwave before serving, with or without ice cream.
