Name: Jewish Apple Cake Recipe
Prep time: 20 min
Cook time: PT-491252H2M24S
Total time: 1 h 15 min
Cuisine: Jewish
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 4 large eggs; 1 cup canola oil; 1/3 cup orange juice; 2-1/2 teaspoons vanilla extract; 4 medium tart apples, peeled and thinly sliced; 2 teaspoons ground cinnamon; 1/4 cup sugar; Confectioners’ sugar for dusting

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Introduction

Jewish Apple Cake is a moist and tender dessert that perfectly combines the sweetness of apples with warm cinnamon spices. This classic cake features layers of cinnamon-coated apples baked within a fluffy batter, creating a delightful treat that’s perfect for any occasion.

A round metal bundt pan filled with thinly sliced apple pieces arranged in a loose, even layer, sprinkled with brown cinnamon powder, creating a warm, speckled texture on top. The apples have a pale cream color with touches of light brown from the cinnamon. To the left of the pan, there is a white bowl with thick beige batter inside and a wooden spatula resting in it. To the right, a clear glass bowl with traces of cinnamon sits empty. The whole scene is set on a white marbled surface with a mustard-yellow spice container above the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2-1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup canola oil
1/3 cup orange juice
2-1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners’ sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, combine the flour, 2 cups of sugar, baking powder, and salt.
Step 2: In a separate bowl, whisk together the eggs, canola oil, orange juice, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined.
Step 3: In a third bowl, mix the remaining 1/4 cup sugar with the ground cinnamon. Toss the sliced apples in this cinnamon-sugar mixture until evenly coated.
Step 4: Grease a 10-inch tube pan. Spread one-third of the batter evenly on the bottom of the pan. Layer half of the cinnamon-coated apples over the batter.
Step 5: Add a second layer of batter over the apples, then top with the remaining apples. Carefully spread the remaining batter on top to cover the apples completely.
Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 15 minutes.
Step 7: To remove the cake, run a butter knife around the edges to loosen it. Place a wire rack over the pan and flip it over gently until the cake releases. Let the cake cool completely on the rack.
Step 8: Once cooled, dust the top with confectioners’ sugar before serving.

Tips & Variations

Mix the cinnamon and sugar together first to ensure the apples are evenly coated with flavor.
For added texture, sprinkle chopped walnuts or pecans between the layers of apples.
Use Granny Smith apples or another tart variety to balance the cake’s sweetness.
Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 20-30 seconds. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round cake with a golden-brown crust and a light dusting of powdered sugar on top, cut into several slices arranged in a ring shape on a white plate. Inside, the cake has two visible layers with a swirled pattern of light yellow cake and a darker cinnamon filling. Two slices are slightly pulled out and stacked in the middle, revealing the moist and textured layers. A knife with a wooden handle rests on the edge of the plate. To the side, a white plate holds two more slices of the cake, and a blue bowl containing powdered sugar with a spoon is beside three silver forks placed on a beige cloth with a navy striped napkin underneath. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for this cake?

Yes, you can use any firm, tart apples like Granny Smith, Braeburn, or Honeycrisp. They hold their shape well during baking and provide a nice balance to the sweetness of the cake.

Can I make this cake without a tube pan?

Yes, you can use a bundt pan or a regular 9×13-inch baking pan. Adjust the baking time as needed—check the cake’s doneness by inserting a toothpick in the center.