Jewish Apple Cake
Total Time
2 hrs 15 mins
Prep Time
45 mins
Cook Time
1 hr 30 mins
Rating
4.97 out of 5 stars
(95)
Ingredients
12 servings
- For the Apples:
- 6 medium granny smith apples, peeled, cored and chopped (about ½-inch pieces)
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- For the Cake:
- 2¾ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¼ cup orange juice
- 2½ teaspoons vanilla extract
- 4 eggs
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Preparation
Chef’s notes
This recipe calls for Granny Smith apples, but Gala apples and Honeycrisp apples are also wonderful alternatives.
Orange Juice – This takes the place of milk, and adds a punch of flavor to the cake batter. A store-bought orange juice with no pulp is a great option! If you need to substitute, pineapple juice is a wonderful choice; otherwise, water will work.
I used a slotted spoon to transfer the apples from the bowl to the prepared pan so that not too much accumulated juice was transferred, but there still was some and it didn’t appear to negatively affect the cake at all.
The Pan – A 10-inch tube pan is perfect for this recipe, but you can also substitute a standard 12-cup Bundt pan. I would recommend a standard-style pan and not one that is overly intricate; the chunks of apple throughout the cake could cause some sticking in those fancy pans.
To Serve – This cake is absolutely delicious standing on its own, but you could certainly serve a slice of it with a dollop of whipped cream, a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of salted caramel sauce.
Storage – Once completely cool, leftover cake can be stored in an airtight container for up to 4 days.
Freezing – This cake freezes wonderfully! Once the cake has cooled completely, wrap it tightly with plastic wrap, and then a layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.