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The Best Jewish Apple Cake Recipe

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4.2 from 11 reviews

This classic Jewish Apple Cake is a moist, tender, and flavorful dessert featuring layers of cinnamon sugar and tender apple slices baked to perfection. The cake boasts a delicate crumb with bright notes of vanilla and orange juice, complemented by the warm spice of cinnamon. Perfect for holidays or any special occasion, this recipe yields a beautiful bundt-style cake with a delightful apple texture in every bite.

  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings

Ingredients

Apples

  • 3 Fuji apples (peeled, cored & sliced 1/4-inch thick)
  • 1 heaping teaspoon all-purpose flour

Cinnamon Sugar

  • 3/4 cup sugar
  • 1 teaspoon cinnamon

Batter

  • 3 cups all-purpose flour (preferably King Arthur)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup olive oil (not extra-virgin)
  • 4 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1/4 cup orange juice

Instructions

  1. Prepare the Apples: Peel, core, and slice the apples into 1/4-inch thick crescent moon shapes. Toss the apple slices gently in 1 heaping teaspoon of all-purpose flour to absorb moisture and prevent the cake from becoming soggy.
  2. Preheat and Grease Pan: Preheat your oven to 300°F (150°C). Grease a 10-inch tube pan thoroughly with baking spray, including the central tube, to ensure easy removal of the cake.
  3. Make Cinnamon Sugar: Combine 3/4 cup sugar with 1 teaspoon cinnamon in a small bowl and mix well. Divide this mixture into four equal portions to sprinkle between layers later.
  4. Mix the Batter: In a large bowl, combine the 3 cups flour, baking powder, salt, 2 cups sugar, olive oil, eggs, vanilla extract, and orange juice. Beat the mixture until smooth, scraping down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
  5. First Batter Layer and Sprinkle: Pour half of the batter into the prepared pan, spreading evenly. Sprinkle one quarter of the cinnamon sugar evenly over the batter, reaching the edges of the pan.
  6. Layer Apples and Cinnamon Sugar: Arrange half of the floured apple slices in a circular pattern atop the batter, overlapping slightly. Sprinkle another quarter portion of the cinnamon sugar evenly over the apples.
  7. Second Batter Layer and Sprinkle: Pour the remaining batter over the apples and smooth the top. Sprinkle a third quarter of the cinnamon sugar over the top layer of batter, ensuring distribution to the edges.
  8. Top with Apples and Final Sprinkle: Arrange most of the remaining apple slices on top of the batter in a circular pattern, using the best-looking slices and placing broken slices around the center tube if desired. Sprinkle the remaining cinnamon sugar evenly over the apples.
  9. Bake: Bake the cake at 300°F for between 90 minutes to 1 hour and 45 minutes. Begin checking for doneness at 90 minutes by inserting a toothpick or cake tester into the cake center. Continue baking if it’s not clean.
  10. Cool and Invert: Let the cake rest on a wire rack for 20 minutes before removal from the pan to prevent sticking or cracking. Invert the cake onto a plate by placing the plate on top and flipping the pan over, removing the pan bottom if removable.
  11. Right-Side-Up Finish: Place a wire cooling rack on the exposed cake surface and invert it again so the cake sits right-side up. Allow it to cool completely on the rack.
  12. Serve and Store: When cooled, transfer the cake to a serving platter by carefully inverting it twice again. Store the cake covered with foil at room temperature for up to four days or freeze for longer storage.

Notes

  • Using Fuji apples gives the cake a nice balance of sweetness and texture, but you can substitute with other firm apples like Honeycrisp or Granny Smith.
  • Coating the apple slices with flour prevents the cake from becoming too wet and helps maintain cake structure.
  • Greasing the tube pan thoroughly, including the center tube, is important to avoid sticking and tearing the cake during removal.
  • Check the cake after 90 minutes and then every 10-15 minutes to avoid overbaking; a toothpick should come out clean when done.
  • This cake freezes well; wrap tightly in plastic wrap and then aluminum foil before freezing.
  • Olive oil used should be standard, not extra-virgin, to avoid a strong flavor in the cake.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://recipesvibe.com/the-best-jewish-apple-cake-recipe/