An Exquisite Brown Butter Cream Cheese Jewish Apple Cake: A Rosh Hashanah Delight
*This cherished recipe was originally published on September 4, 2013. We’ve recently refreshed the photographs to truly capture the cake’s inviting essence. While the visuals are new and improved, the heart of this timeless Jewish apple cake remains just as delicious as ever. We hope you and your loved ones will find as much joy in this recipe as my family and I have for years.*
Food is much more than mere sustenance; it’s a tapestry woven with memories, traditions, and the warmth of family. Every dish tells a story, and this Brown Butter Cream Cheese Jewish Apple Cake holds a particularly special place in my heart, intertwining reflections on family, heritage, and the beautiful act of sharing.
Just a few weeks ago, my beloved Grandmother was laid to rest. While the occasion marked an end, it was far from sorrowful. She herself had often expressed a sense of readiness, and true to her spirit, she passed peacefully, surrounded by the love she had cultivated throughout her long and vibrant life. It was a life rich with friendships, the companionship of many cherished pets, four children, eight grandchildren, and eight great-grandchildren. Unlike some of my loved ones who left us too soon, Grandmom lived to be 86, a full and beautiful journey.
She was a woman of delightful character—sassy, fun-loving, and truly unique. Her passions included the timeless melodies of Frank Sinatra, the playful purrs of cats, vibrant coral lipstick, the classic scent of Toujours Moi, and the thrilling narratives of mafia movies. And without fail, a magnificent layer cake always graced her table for Sunday supper, a symbol of her generous spirit and dedication to family.
We celebrated her remarkable life with a lovely luncheon, a gathering of all those whose lives she had touched. The room buzzed with laughter and shared memories, a testament to her enduring legacy. I could almost feel her smiling down on us, her warmth a palpable presence throughout the celebration.
Grandmas, as we all know, are often the keepers of the best recipes, passed down through generations. While this particular recipe isn’t directly from my Grandmom, it comes from a treasured source: her best friend, Flo. It was at Grandmom’s luncheon that I had the pleasure of meeting Flo. Unaware of my passion for baking and food blogging, she casually asked if I enjoyed spending time in the kitchen. What a wonderful serendipity!
This is one of the most rewarding aspects of being a food blogger – people eagerly share their most cherished family recipes, entrusting you with culinary legacies. Each time it happens, I feel truly honored. Flo, I sincerely hope this rendition of your beloved Jewish Apple Cake makes you proud!
The Distinctive Appeal: What Makes This Jewish Apple Cake Truly Special?
Many traditional Jewish apple cake recipes exist, but this one stands out from the crowd, thanks to a few thoughtful enhancements. My only minor tweak to Flo’s original recipe was the addition of brown butter, a culinary technique that elevates dishes with its exquisite depth of flavor. Brown butter is currently very popular, and for good reason—its nutty, toasty notes are truly phenomenal.
The rich, caramelized aroma of brown butter perfectly complements the sweet and subtly spiced apples, making this cake an ideal treat for autumn gatherings and holiday tables. Its warm, inviting essence is especially fitting as we approach the Jewish High Holy Days. According to Hebrew tradition, Rosh Hashanah, the start of the new year, is often celebrated with the symbolic eating of apples, often dipped in honey, to wish for a sweet year ahead. This apple cake provides a wonderfully festive and delicious way to honor that tradition.
Unveiling the Flavor and Texture Secrets
Beyond the brown butter, two other elements truly set this Jewish Apple Cake apart: cream cheese and the specific choice of apples.
The inclusion of cream cheese in the batter is a game-changer. It imparts an incredible richness and a “creamy-dreamy” moistness to the cake, creating a tender crumb that melts in your mouth. This luscious addition elevates the texture beyond that of a typical oil-based apple cake, offering a delightful indulgence without making it overly heavy.
Flo was quite specific about her apple preferences, insisting on Rome or Jonathan apples. And when it comes to time-honored recipes, it’s always wise to listen to the wisdom of a seasoned baker, or in this case, a Grandma’s best friend! These particular apple varieties are known for holding their shape beautifully during baking while softening enough to release their juicy, tart-sweet flavor, providing the perfect counterpoint to the rich cake batter. If Rome or Jonathan apples aren’t available, good alternatives include Honeycrisp, Braeburn, or Granny Smith, which also maintain their structure and offer a pleasant tang.
Another interesting deviation from many traditional Jewish apple cakes is the baking vessel. While many recipes call for a bundt pan, this recipe utilizes a springform pan. I initially found this to be a bit unconventional, but the results speak for themselves. A springform pan allows for easy removal of the cake, preserving its beautiful presentation, especially with that delightful, craggy cinnamon-sugar crust. It truly makes a difference!
Just a glance at that perfectly cinnamon-sugared, beautifully craggy crust is enough to evoke feelings of pure culinary heaven. It’s not just a topping; it’s an integral part of the cake’s charm, adding a delightful crunch and burst of spice to every bite.
And the cake itself… oh, the cake! It’s wonderfully dense yet remarkably moist, absolutely bursting with tender, juicy apples and the irresistible, nuanced flavor of toasty, buttery goodness from the browned butter. Each forkful is a celebration of textures and flavors, a harmonious blend of sweet, tart, and nutty notes. What a truly delicious and heartwarming way to usher in the new year!
Baking Tips for a Perfect Jewish Apple Cake
- **Browning Butter:** Don’t rush this step! Melt the butter over medium heat, swirling occasionally. Watch it closely as it transitions from foamy to clear, then to a beautiful amber color with nutty sediment at the bottom. The moment you smell that rich, toasted aroma, remove it from the heat and transfer it to a cool bowl to prevent it from burning.
- **Softening Cream Cheese:** Ensure your cream cheese is truly at room temperature. This is crucial for a smooth batter, free of lumps, ensuring the rich, creamy texture throughout the cake.
- **Apple Selection:** While Rome and Jonathan apples are recommended for their ideal balance of sweetness and tartness and ability to hold shape, feel free to experiment with other firm, tart-sweet apples like Honeycrisp, Fuji, or Braeburn for varied flavor profiles.
- **Don’t Overmix:** Once you add the flour, mix the batter until just combined. Overmixing can develop the gluten, leading to a tougher cake. A light hand will ensure a tender, moist crumb.
- **Springform Pan Advantage:** The springform pan is key for this cake’s structural integrity and presentation. Be sure to grease and flour it well to prevent sticking.
- **Cooling is Key:** Allow the cake to cool in the pan on a wire rack for at least 15-20 minutes before releasing the sides. This helps it set and prevents it from falling apart. For best slicing, let it cool almost completely.
Serving Suggestions for Your Apple Cake
This Brown Butter Cream Cheese Jewish Apple Cake is exquisite on its own, a comforting treat with a cup of coffee or tea. However, it can also be dressed up for special occasions:
- **Simply Perfect:** Serve warm or at room temperature.
- **A Touch of Cream:** A dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds a delightful contrast in temperature and texture.
- **Caramel Drizzle:** A light drizzle of warm caramel sauce can enhance the apple and brown butter flavors, adding another layer of indulgence.
- **Powdered Sugar Dusting:** For an elegant finish, a simple dusting of powdered sugar adds a touch of sweetness and visual appeal.
L’Shanah Tovah (Happy New Year) to Flo, my dear husband and his wonderful family, and all my Jewish readers! May your upcoming year be filled with happiness, peace, and an abundance of rich blessings. And may your tables be laden with delicious, heartwarming treats like this Jewish Apple Cake.
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Brown Butter Cream Cheese Jewish Apple Cake
10
30 minutes
1 hour
15 minutes
1 hour
45 minutes
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Ingredients
For the Cake:
-
1/2 cup
(115.77 g)
(1 stick) unsalted butter -
6 ounces
(170.1 g)
cream cheese, (I used reduced fat, softened) -
1 1/2 cups
(300 g)
granulated sugar -
1 teaspoon
vanilla extract -
2
eggs -
1 1/2 cups
(187.5 g)
all purpose flour -
1 1/2 teaspoons
(1.5 teaspoons)
baking powder -
1/4 teaspoon
(0.25 teaspoon)
kosher salt
For the Filling/Topping:
-
3 cups
(4.06 kg)
(about 2 1/2 medium-sized) Rome or Jonathan apples, peeled, cored, and chopped -
1/4 cup
(50 g)
granulated sugar -
2 teaspoons
ground cinnamon
Instructions
Prepare the Filling and Topping
-
In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.
-
Gently toss the chopped apples with 2 tablespoons of this cinnamon-sugar mixture. Set aside the remaining cinnamon-sugar for sprinkling over the top of the cake later.
Bake the Moist Apple Cake
-
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch springform pan, ensuring all surfaces are covered to prevent sticking.
-
In a medium skillet, melt the unsalted butter over medium heat.
-
Continue heating the butter, stirring occasionally and watching carefully. It will sizzle, crackle, then begin to foam. Keep heating until the milk solids at the bottom turn a warm, golden brown and the butter emits a rich, nutty aroma. Immediately transfer the browned butter to a small, heatproof bowl to stop the cooking process, and allow it to cool to room temperature.
-
In a large mixing bowl, beat the softened cream cheese together with the cooled browned butter until the mixture is light, creamy, and well combined.
-
Gradually mix in the granulated sugar and vanilla extract until just incorporated, scraping down the sides of the bowl as needed.
-
Add the eggs one at a time, beating well after each addition until fully blended into the batter.
-
Finally, add the all-purpose flour, baking powder, and kosher salt to the wet ingredients. Mix on low speed until the dry ingredients are just combined with the wet, being careful not to overmix. Scrape the bottom and sides of the bowl to ensure all ingredients are thoroughly incorporated.
-
Pour about two-thirds of the cake batter evenly into the prepared springform pan. Arrange the spiced apple pieces in a single layer over the batter. Carefully spread the remaining one-third of the batter over the apples, covering them as much as possible. Evenly sprinkle the reserved cinnamon sugar mixture over the top surface of the cake.
-
Bake in the preheated oven for 1 hour and 15 minutes, or until a cake tester (such as a wooden skewer or toothpick) inserted into the center of the cake comes out with only a few moist crumbs attached. Avoid baking until completely clean, as a few moist crumbs indicate a perfectly moist cake.
-
Let the cake cool in the springform pan on a wire rack for at least 15-20 minutes before gently releasing and removing the sides of the pan. Allow the cake to cool completely on the wire rack before slicing and serving for the best texture and clean cuts.
Serving:
1
slice
,
Calories:
379
kcal
,
Carbohydrates:
56
g
,
Protein:
4
g
,
Fat:
16
g
,
Saturated Fat:
9
g
,
Cholesterol:
75
mg
,
Sodium:
128
mg
,
Potassium:
160
mg
,
Fiber:
1
g
,
Sugar:
39
g
,
Vitamin A:
580
IU
,
Vitamin C:
1.7
mg
,
Calcium:
65
mg
,
Iron:
1.3
mg
American
Dessert
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