Jewish Apple Cake
Experience the timeless charm of a homemade Jewish Apple Cake, a dense and moist treat filled with layers of tart cinnamon-coated apples and a subtly sweet, orange-scented batter. Perfectly baked in a bundt or tube pan, this cake features a delightful balance of flavors, with Granny Smith or Fuji apples adding a bright contrast to the rich batter made from pantry staples like flour, sugar, and vegetable oil. This dairy-free dessert is ideal for sharing at family gatherings, holiday dinners, or any occasion that calls for a classic cake bursting with warmth and nostalgia. Simple to prepare and absolutely stunning to serve, Jewish Apple Cake is a testament to comforting tradition and unforgettable flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Apples (Granny Smith or Fuji recommended)
- 2.5 cups Sugar
- 2 teaspoons Ground cinnamon
- 3 cups All-purpose flour
- 3 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 0.75 cup Orange juice
- 2 teaspoons Vanilla extract
- 4 large Eggs
Instructions
Preheat your oven to 350°F (175°C) and grease a tube pan or bundt pan generously with oil or non-stick spray.
Peel, core, and thinly slice the apples. Place them in a large bowl and toss with 1/2 cup sugar and the ground cinnamon until evenly coated. Set aside.
In a separate large mixing bowl, combine the remaining 2 cups of sugar, flour, baking powder, and salt. Stir until well mixed.
Add the vegetable oil, orange juice, vanilla extract, and eggs to the dry ingredients. Beat with a hand mixer or whisk until the batter is smooth and well combined.
Pour about 1/3 of the batter into the prepared pan and spread it evenly. Layer half of the cinnamon-coated apples over the batter.
Pour another 1/3 of the batter over the apple layer, spreading to cover the apples completely. Add the remaining apples on top.
Pour the last 1/3 of the batter over the final apple layer, making sure to cover them as much as possible.
Place the pan in the preheated oven and bake for 85–90 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, gently loosen the edges with a knife and invert the cake onto a serving plate.
Allow the cake to cool completely before slicing and serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 957.2 g | 348% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 636.8 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 296 mg | 23% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2221 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
