Recipe: Apple cake, from England to Tel Aviv to Thiensville | Wisconsin Jewish Chronicle

Recipe: Apple cake, from England to Tel Aviv to Thiensville


THIENSVILLE – Joyce Gutzke has an easy, beloved apple cake recipe that has been on a world voyage for years. Maybe your High Holidays kitchen can be its next stop.

Decades ago, when Gutzke lived in Israel, her aunt would serve an apple cake on Friday nights. Gutzke, now of Thiensville, used to take the bus from Tel Aviv for Shabbat at her aunt’s house in Ramat HaSharon, just to the north.

“You had to be quick,” she recalled. “You had to make sure you took a couple slices because it would be gone.”


Joyce Gutzke of Thiensville

Gutzke moved to the United States in 1971 and now, with grown children, she doesn’t make the recipe as often as she used to, but she still makes it.

“It’s so simple and it looks pretty if you put apple slices like a wheel on top of the cake,” she said. “It looks festive.”

English Apple Cake

4 ounces melted butter (or margarine for pareve cake)

2 eggs, separated

4 ounces sugar

4 ounces flour

Sliced apples for top of cake

Melt margarine/butter, add beaten two egg yolks and sugar. Add flour, mix well. Add two beaten egg whites, mix well. Pour into lightly greased 8″ square dish or round pie dish. Place apple slices, overlapping, on top and bake 350 degrees for about 25 minutes.

This makes a small cake. You can double the recipe.