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Jewish Apple Cake

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Jewish Apple Cake is a classic dairy-free dessert made with layers of cinnamon-sugar apples and moist, tender cake. Flavored with orange juice and vanilla, this traditional recipe is rich, aromatic, and perfect for holidays, gatherings, or cozy weekends at home.

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • ½ cup orange juice
  • 2 tsp vanilla extract
  • 4 cups apples (Granny Smith, Honeycrisp, or Fuji), peeled and sliced
  • 2 tsp ground cinnamon
  • ½ cup sugar (for apple mixture)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
  2. In a small bowl, toss the sliced apples with sugar and cinnamon. Set aside.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, beat sugar, oil, eggs, orange juice, and vanilla until smooth.
  5. Gradually add dry ingredients to wet ingredients, stirring until just combined. The batter will be thick.
  6. Pour one-third of the batter into the pan, then add a layer of cinnamon-coated apples. Repeat layers, ending with batter on top.
  7. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. Optional: Dust with powdered sugar before serving.

Notes

  • Use tart apples like Granny Smith for the best texture and flavor balance.
  • Don’t overmix the batter — stir just until combined to keep the cake tender.
  • For added depth, use brown sugar in the apple mixture.
  • This cake tastes even better the next day as the flavors meld together.
  • Grease and flour the pan thoroughly to prevent sticking.

Nutrition

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