Jewish Apple Cake
Jewish Apple Cake is a moist, dense cake packed with layers of cinnamon-sugar coated apples, baked in a bundt pan for a stunning presentation. This classic dessert is dairy-free, making it perfect for serving after a meat meal, and it’s a beloved recipe for holidays, potlucks, and family gatherings. The combination of tart apples, warm spices, and a tender crumb makes this cake irresistible.
Print Recipe
Equipment
- 10-inch bundt or tube pan
- Large mixing bowls (2–3)
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- For the Apple Mixture:
- 4 cups apples about 4–5 medium, peeled, cored, and thinly sliced
- 1 tbsp lemon juice
- 1 tbsp ground cinnamon
- 5 tbsp granulated sugar
- For the Cake Batter:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup orange juice
- 2 tsp vanilla extract
Instructions
- Preheat Oven
- Set oven to 350°F (175°C) and grease a 10-inch bundt or tube pan.
- Prepare Apples
- In a large bowl, toss apple slices with lemon juice, cinnamon, and sugar. Set aside.
- Make the Batter
- In another large bowl, whisk together flour, sugar, baking powder, and salt.
- Add oil, eggs, orange juice, and vanilla. Beat until smooth and well combined.
- Layer the Cake
- Pour 1/3 of the batter into the prepared pan.
- Spread half of the apple mixture evenly over the batter.
- Add another 1/3 of the batter, followed by the remaining apples.
- Top with the last 1/3 of the batter.
- Bake
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Allow to cool in the pan for at least 20 minutes before inverting onto a wire rack to cool completely.
- Slice and serve plain or with a dusting of powdered sugar.
Servings: 12 servings