This is my mom’s apple cake recipe, it made an appearance on our Shabbat table almost every week. I don’t think I have ever tired of it. It is simply delicious, and easy to make. It comes straight from the yellow Chabad cookbook. If you have ever seen or heard of the purple Chabad cookbook, the yellow one was its predecessor. The page with the Royal Apple Cake is stained, torn, and held together with a bit of tape — that’s how often this cake has been made in our home.

I’ve adapted it over the years. I insist on using orange juice — the original recipe simply calls for “juice,” and I suppose the choice was up to the cook, but in my opinion the orange juice adds a bit of needed tanginess to balance all the sweetness. I’ve also added walnuts, which work so well in the batter. If you do add the walnuts, be sure to toast them first; if you aren’t going to toast them, then you’re better off leaving them out.

I’ve also divided the cake into two pans. One large 9×13 is simply too big and will feed a small army and takes over an hour to bake. Two 8×8 square tins, or two round 8–9 inch tins, still feed a family of 6–8 easily, and you have one to save for later, It also cuts down on baking time.

Topping Options: Over the years I have experimented with topping this cake, if you add demerara (raw) sugar to the top of the unbaked cake, it forms a crispy crust, which will stay crispy as long as the cake is stored at room temperature. If you are after something more festive a simple icing sugar glaze – works well on this cake. On the other hand if you plan on freezing the cake, leave it with no topping.

• Don’t top it: Don’t add the demerara (raw) sugar before baking. The cake will have a soft top with a slight crust.
• Top it: Do add the demerara sugar before baking for a crunchy, textured crust.
• Glaze it: Don’t add the demerara sugar before baking. Once the cake has cooled, drizzle with the lemon–honey glaze for a tart, sweet finish.

INGREDIENTS:

• 375 g (3 cups) plain/all-purpose flour
• 350 g (1 ¾ cups) granulated sugar
• 1 ½ teaspoons salt
• 3 teaspoons baking powder
• 4 eggs
• 220 g (1 cup) vegetable oil
• 60 g (¼ cup) orange juice
• 1 ½ tablespoons vanilla extract
• ½ cup toasted chopped walnuts (optional)
• 50 g (¼ cup) demerara sugar (optional, for topping)

Filling:

• 3 apples, peeled and chopped small
• 1 tablespoon cinnamon
• 1 tablespoon sugar

Glaze (optional)

• 50 g (a cup) icing sugar
• 2 teaspoons honey
• 2 teaspoons lemon juice

METHOD:

1. Prepare the tins: Heat the oven to 180°C (350°F). Lightly grease and line two 20cm (8-inch) round tins, or one 9×13 inch (20×30 cm) tin.
2. Mix the filling: In a small bowl, combine the apples, cinnamon, and sugar. Set aside.
3. Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
4. Add the wet ingredients: Make a well in the centre and add the eggs, oil, orange juice, and vanilla. Mix very well with a heavy whisk or sturdy spoon, ensuring no flour remains at the bottom.
5. Fold in the walnuts (optional): Stir in the toasted chopped walnuts into the batter, if using.
6. Assemble the cake: Pour enough batter into the prepared tins to cover the bottom of the tin/s (about 1/4 of the batter). Scatter the apple filling evenly over the batter, then cover it with the remaining batter. If using demerara sugar, sprinkle it evenly on top.
7. Bake the cake: Bake for 40-50 for the two round cakes OR 65-75 minutes for the 9×13 sized tin, until a knife inserted into the centre comes out clean.
8. Glaze the cake (optional): Allow the cake(s) to cool completely. Combine the icing sugar, honey, and lemon juice until smooth. Drizzle over the cake and allow to set.

MAKE AHEAD:

• Keeps in an airtight container at room temperature for up to 3 days.
• Freezes for up to 1 month. Wrap well and thaw at room temperature.

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