Jewish Apple Cake Recipe

5 from 1 vote

Moist, tender cake layered with cinnamon-spiced apples makes this easy Jewish Apple Cake perfect for fall and the holidays.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

1 10 inch tube pan
measuring cup
measuring spoons
mixing bowl
hand mixer
spatula

Ingredients

6 cups peeled thinly sliced apples approximately 3 large apples or 6 small apples
2 1/2 cups sugar divided
4 teaspoons cinnamon
3 cups flour sifted
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup light brown sugar
1 cup oil
1/2 cup Apple Cider or orange juice
2 1/2 teaspoons vanilla

Instructions

Toss the apple slices with cinnamon and 1 cup sugar. Set aside.
In a medium bowl, whisk together the dry ingredients. Set aside.
Beat the eggs with the remaining sugar and light brown sugar.
Alternate adding the dry ingredients and the oil to the wet ingredients until well combined.
Add the apple cider (or orange juice) and vanilla beating for 1 minute more.
Pour a third of the batter into a greased and floured tube pan.
Layer a third of the apple slices evenly over the batter.
Repeat with a layer of batter, then apples, then batter, and a final layer of apples.
Drizzle the cake with the remaining cinnamon-sugar syrup from the apples.
Bake at 350˚F for 1 hour and 15 minutes or until tester comes out clean.
Allow the cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.

Notes

Best apples: Use firm, crisp apples such as Granny Smith or Honeycrisp. Softer apples can become mushy during the long bake.
Apple cider or orange juice: I love apple cider for an extra boost of apple flavor, but orange juice works beautifully, too.
Prepare the pan well: Thoroughly grease the bottom, sides and center tube of the pan, then dust with flour. To keep the cake dairy-free, use oil, shortening or a dairy-free baking spray instead of butter.
Don’t overmix: Mix the batter just until the flour is incorporated for the most tender cake.
Watch the apple syrup: Pour any accumulated cinnamon-sugar syrup evenly over the cake so it doesn’t pool in one spot and cause sticking.
Check for doneness early: Begin checking the cake around the 1-hour mark since ovens can vary. Insert a cake tester into a cakey area in more than one spot; it should come out clean or with just a few moist crumbs.
If the top browns too quickly: Loosely tent the cake with foil while the center finishes baking.
Storage: Store the cooled cake tightly covered at room temperature for 3–4 days or refrigerate for up to 5 days.
Make ahead: This cake is great made a day in advance. Cool completely before covering and storing.
Freezing: Wrap the whole cake or individual slices tightly in plastic wrap and foil. Freeze for up to 3 months and thaw before serving.
To reheat: Microwave an individual slice for about 10–15 seconds if you like it slightly warm.
Doubling: If doubling the recipe, divide the batter between two pans rather than overfilling one pan.

Nutrition