MY OTHER RECIPES
This Jewish Apple Cake is a wonderfully dense and moist cake batter studded with tons of cinnamon-sugar coated apples. It's the perfect fall dessert for any occasion!
Ingredients:
For the Apples
- 6medium granny smith apples(peeled, cored and chopped (about ½-inch pieces))
- 5tablespoonsgranulated sugar
- 1tablespoonground cinnamon
For the Cake
- 2¾cupsall-purpose flour, sifted
- 1tablespoonbaking powder
- 1teaspoonsalt
- 2cupsgranulated sugar
- 1cupvegetable oil
- ¼cuporange juice
- 2½teaspoonsvanilla extract
- 4eggs
Special Equipment
Directions:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Prepare the Apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
- Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs). Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
- Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter. Ribbon one-quarter of the remaining cake batter over top of the apples; the batter should not completely cover all of the apples (it will spread when baking). Repeat three more times with the remaining apples and cake batter, ending with a layer of cake batter, but again it will not totally cover the apples, that's okay!
- Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 5 days.
Recipe Notes:
- I used a slotted spoon to transfer the apples so that not too much juice transferred, but there still was some and it didn't appear to negatively affect the cake at all.
- You could also use a standard-size Bundt pan if you do not have a tube pan.
Nutrition:
Calories: 345kcal
Fat: 3g
Saturated fat: 2g
Cholesterol: 54mg
Sodium: 217mg
Potassium: 264mg
Carbohydrates: 74g
Fiber: 3g
Sugar: 48g
Protein: 5g
Vitamin A: 2.8%
Vitamin C: 8.2%
Calcium: 7.4%
Iron: 10.5%
Hi Michelle, I was looking for an apple cake that didn’t have any butter and that’s when I found your website. I made this apple cake today and it’s delicious. It’s very similar to my mom’s Italian apple cake. I guess in every nationality we each have their favorite apple cake recipe :-) Thanks so much for the recipe.
This Jewish Apple Cake recipe is excellent. The taste was very close to my mother’s recipe. I’ve made it twice now and the second time I reduced the sugar to 1 • 1/2 cups. The cake was moist and very flavorful. Less sweet makes it a nice cake to have with coffee or tea in the morning. I used a tube pan and used bakers spray to coat the inside. No trouble at all removing the cake.
This cake is amazing! Followed recipe exactly. Used a bundt pan.
It’s been years since I’ve had a Jewish apple cake and after seeing this recipe, I really want to try it!
I thought this cake would be a departure from the usual for Xmas. However, despite being an experienced home baker & following your recipe exactly, (even used the exact pan you did), the cake was very difficult to release. When I could finally unmold it, 25% stayed in the pan. This meant I could not possibly serve it to guests. Also, I thought the cake was way too sweet, but that, of course, is a matter of personal taste. Where did I go wrong? Many thanks & happy holidays.
The same thing happened to me.
1 tablespoon of cinnamon sounds like an awful lot,is that measurement correct
This was the best apple cake I’ve ever baked! I didn’t layer the apples with the batter. I sliced my apples and mixed them into the batter. So moist and so delicious!
Absolutely the BEST. I changed the OJ to Meyer lemon juice because I didn’t have orange juice. It was fabulous. I only baked mine about 50 minutes, not 90, but this may have taken less time to vabake because I used a tube pan. Rave reviews from all who ate it.
Can this cake be made in advance and frozen ?
Hi Daveda, Yes, this cake freezes well!
This was delicious! I could almost have reduced the sugar because it was quite sweet. But it was absolutely delicious. I halved the recipe and made it in a 9″ round pan (reduced cooking time to approx. 45 min.) The apples were so tender and wonderful. I also used some Fuji apples a little past their prime instead of Granny Smith — perhaps that’s why I could have reduced the sugar a bit. Terrific, easy recipe. I’ll definitely make this again.
Dont know what went wrong but, batter was so thick could barely get it off the spoon. Had to drop globs of batter over the apples.