Philadelphia Jewish Apple Cake
Discover the rich flavors of tradition with this Philadelphia Jewish Apple Cake, a moist and tender dessert packed with spiced apples and a subtle citrus undertone. Perfect for fall gatherings or any occasion, this dairy-free cake layers cinnamon-kissed apple slices between fluffy, lightly sweetened batter, offering a beautiful blend of texture and flavor in every bite. Made with pantry staples like orange juice for brightness and vegetable oil for moisture, this recipe is as easy to prepare as it is impressive to serve. Baked in a bundt or tube pan for a stunning presentation, it’s an ideal centerpiece for holiday tables or an everyday indulgence with a warm cup of tea. Whether enjoyed fresh from the oven or the next day, this timeless apple cake is sure to delight your family and guests.
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Recipe Information
Ingredients
- 6 medium Apples (preferably Granny Smith or Fuji)
- 2 teaspoons Ground cinnamon
- 5 tablespoons Sugar (for apple mixture)
- 3 cups All-purpose flour
- 3 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 0.5 cup Orange juice
- 2 teaspoons Vanilla extract
- 2 cups Granulated sugar
- 4 large Eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-inch tube pan or bundt pan generously, ensuring the nooks and crannies are fully coated.
Peel, core, and slice the apples into thin wedges. Place the apple slices in a large bowl and sprinkle them with the ground cinnamon and 5 tablespoons of sugar. Toss to coat evenly and set aside.
In another large bowl, sift together the flour, baking powder, and salt. Set this dry mixture aside while you prepare the wet ingredients.
In a separate large bowl, combine the vegetable oil, orange juice, vanilla extract, granulated sugar, and eggs. Whisk the mixture until thoroughly blended.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cake light.
Pour one-third of the batter into the prepared pan, spreading it evenly with a spatula. Layer one-third of the cinnamon-coated apples over the batter, slightly overlapping the slices.
Repeat the layering process two more times, alternating batter and apple slices, finishing with a layer of apples on top.
Bake the cake in the preheated oven for 75-80 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 20 minutes. Then, carefully invert it onto a wire rack and let it cool completely.
Slice and serve! This cake is perfect on its own or paired with a cup of tea or coffee.
Nutrition Facts
Calories |
5785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.8 g | 300% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 903.6 g | 329% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 574.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 280 mg | 22% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1871 mg | 40% | |
*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.
