Here is a classic and delicious recipe for Jewish Apple Cake. This cake is famous for being incredibly moist, full of apple flavor, and easy to make. It’s also a “keeper” cake, meaning it tastes even better the next day!
This version uses oil instead of butter, making it a popular choice for Shabbat and holidays as it can be served after a meat meal.
Classic Jewish Apple Cake
This recipe yields a large, beautiful cake perfect for a crowd (it uses a 10-inch tube pan or Bundt pan).
Ingredients
For the Apple Mixture:
· 4-5 large baking apples (Granny Smith, Honeycrisp, or Fuji work well)
· 1/4 cup (50g) granulated sugar
· 1 1/2 teaspoons ground cinnamon
For the Cake Batter:
· 3 cups (375g) all-purpose flour
· 2 1/2 cups (500g) granulated sugar
· 1 tablespoon baking powder
· 1 teaspoon salt
· 4 large eggs, at room temperature
· 1 cup (240ml) vegetable oil (canola or sunflower oil work great)
· 1/2 cup (120ml) orange juice (freshly squeezed is best, but store-bought works)
· 2 1/2 teaspoons vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 10-inch tube pan or Bundt pan with non-stick spray or butter and flour. Don’t skip this step, or your cake will stick!
- Prepare the Apples: Peel, core, and thinly slice the apples. In a medium bowl, toss the apple slices with the 1/4 cup of sugar and the cinnamon. Set aside.
- Mix the Dry Ingredients: In a very large mixing bowl, whisk together the flour, 2 1/2 cups of sugar, baking powder, and salt.
- Mix the Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the eggs, vegetable oil, orange juice, and vanilla extract until well combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Stir with a spatula or wooden spoon just until the batter is smooth and combined. Be careful not to overmix.
- Layer the Cake: This is the key step!
· Pour about one-third of the batter into the prepared pan and spread it evenly.
· Arrange half of the cinnamon-sugar apple slices evenly over the batter.
· Carefully pour another one-third of the batter over the apples, trying to spread it to the edges to cover them.
· Arrange the remaining apples over this layer.
· Top with the final one-third of the batter. It’s okay if not every apple slice is perfectly covered; the batter will expand as it bakes. - Bake: Bake for 70 to 80 minutes, or until a long skewer or cake tester inserted into the center comes out clean or with just a few moist crumbs (avoid hitting an apple slice). If the top is browning too quickly, you can loosely tent it with foil for the last 20 minutes of baking.
- Cool: Place the pan on a wire rack and let the cake cool in the pan for 20-30 minutes. This is important, as the cake is delicate when hot. After it has rested, carefully invert it onto the rack to cool completely.
- Serve: Once completely cool, you can dust it with powdered sugar for a pretty finish, though it’s delicious plain. The flavors meld and improve by the second day!
Enjoy your wonderful, moist, and flavorful Apple Cake