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Jewish apple cake recipe

The Best Apple Cake

A delicous and impressive cake with a beautiful interior.

Course Dessert, Snack
Cuisine American, European
Keyword jewish apple cake
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings 1 9-inch tube pan
Author One Sarcastic Baker


  • 6 Medium Apples (red delicious or gala)
  • 3 tsp Ground cinnamon
  • 3 TBS Sugar (35 g / 1.5 oz)
  • 3 Cups AP Flour (360 g / 12.5 oz)
  • 3 tsp Baking powder
  • 1/3 Cup Orange juice (80 ml / 3 oz)
  • 3 tsp Vanilla extract
  • 2 1/2 Cups Sugar (500 g / 18 oz)
  • 4 Large Eggs
  • 1 Cup Vegetable oil (240 ml / 8 oz)


Prepare the apples

  1. Peel, core and slice the apples into 1/4"-1/3" thick wedges and place in a large bowl.

  2. Sprinkle the first amount of sugar (3 TBS) and cinnamon, and use a rubber spatula to distribute evenly . Set aside while you make the cake.

Making the cake

  1. Preheat the oven to 350F and grease and flour a tube pan. Set aside

  2. In a medium bowl, sift the flour and baking powder, and set aside.

  3. Mix the orange juice and vanilla extract and set aside.

  4. In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.

  5. Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.

  6. Add the flour mixture in three additions alternating with the orange juice, starting and finishing with the flour mixture.

  7. Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over-mix).

Assembling the cake

  1. Pour 1/3 of the cake batter (about 400 g /14 oz) into the greased pan and evenly spread using a rubber spatula.

  2. Spread an even layer of the sliced apple on top of the batter.

  3. Repeat the above two steps with the remaining batter and apple slices. Pour any liquids on the last top layer.

  4. Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.

  5. Remove from the oven and let cool before removing the cake.

  6. To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake.

Recipe Notes

  • Do not over-mix the eggs, sugar, and oil. Mix only until incorporated.
  • Do not discard the juice coming from the cinnamon apples. I like to drizzle it over the top of the cake.
  • If baking in a tube pan, let the cake cool on the pan completely before inverting it.
  • The recipe will make one nine-inch tube pan with three layers of apples. Also, one 9x13 pan with two layers of apples or two 8-inch loaf pans with two layers of apples.
  • Store the cake at room temperature for up to 5 days. You can freeze it for up to two months. Do not refrigerate.