- 3 cups all-purpose flour
- 2-1/4 cups sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 cup canola oil
- 1/3 cup orange juice
- 2-1/2 teaspoons vanilla extract
- 4 medium tart apples, peeled and thinly sliced
- 2 teaspoons ground cinnamon
- Confectioners' sugar
- Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining 1/4 cup sugar.
- Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples.
- Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.
Jewish Apple Cake Tips
What can you serve with Jewish apple cake?This Jewish apple cake is delicious with a cup of coffee on the side. Or, serve it alongside other Jewish dessert recipes.
What kinds of apples are the best for apple cake?We recommend using any tart apple. Some of our favorite apples to bake with are Gravenstein, Rome Beauty and Northern Spy.
How do you store Jewish apple cake?Like other cake recipes, we recommending storing this apple cake for about three to four days in an airtight container at room temperature. If you'd like to enjoy it for even longer, learn how to freeze cake.
—Christina Herbst, Taste of Home Assistant Digital Editor
1 piece: 353 calories, 15g fat (2g saturated fat), 53mg cholesterol, 165mg sodium, 51g carbohydrate (32g sugars, 1g fiber), 4g protein.