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Jewish Apple Cake Recipe

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★★★★★

4.5 from 61 reviews

This Jewish Apple Cake is a moist, tender, and flavorful dessert featuring layers of cinnamon-spiced tart apples nestled between a buttery cake batter. The cake is baked in a tube pan to perfection, then dusted with confectioners’ sugar for a delightful finish. Perfect for holiday celebrations or any time you’re craving a classic apple treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 4 large eggs
  • 1 cup canola oil
  • 1/3 cup orange juice
  • 2–1/2 teaspoons vanilla extract

Apple Layer

  • 4 medium tart apples, peeled and thinly sliced
  • 2 teaspoons ground cinnamon
  • 1/4 cup sugar

For Garnish

  • Confectioners’ sugar for dusting

Instructions

  1. Make the batter: Preheat your oven to 350°F (177°C). In a large bowl, combine the flour, 2 cups sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, canola oil, orange juice, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  2. Coat the apples: In a third bowl, mix the ground cinnamon with the remaining 1/4 cup sugar. Toss the thinly sliced, peeled apples in this cinnamon-sugar mixture until evenly coated. This step ensures the apples are flavorful and well-spiced.
  3. Fill the pan: Grease a 10-inch tube pan thoroughly. Spread one-third of the cake batter evenly across the bottom of the pan. Layer half of the cinnamon-sugar coated apples over the batter. Add another third of the batter on top of the apples, then the remaining apples as a second layer. Carefully spread the remaining batter over the final apple layer, smoothing the surface.
  4. Bake the cake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. This will ensure the cake is fully cooked through with a moist crumb.
  5. Cool and serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes. To remove, run a butter knife around the edges to loosen the cake, place a wire rack on top, and invert the pan. Gently tap until the cake releases onto the rack. Allow the cake to cool completely before dusting generously with confectioners’ sugar. Slice and enjoy!

Notes

  • Use tart apples like Granny Smith for the best balance of sweetness and acidity.
  • Mix cinnamon and sugar well before tossing apples to ensure even coating.
  • Make sure to grease the tube pan thoroughly to prevent sticking.
  • Allow the cake to cool completely before dusting with confectioners’ sugar for the best presentation.
  • For easier slicing, chill the cake slightly after cooling.

Keywords: Jewish apple cake, cinnamon apple cake, layered apple dessert, holiday apple cake, tube pan cake

Find it online: https://servedbynora.com/jewish-apple-cake-recipe/