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Classic Moist Jewish Apple Cake Recipe

Close-up of a moist slice of jewish apple cake held by a hand, showing tender cake crumb and cinnamon-spiced apple chunks.
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Make this traditional Jewish Apple Cake for a tender, moist, and flavorful dessert packed with apples and cinnamon. This heirloom recipe is simple to follow and perfect for holidays or fall baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup orange juice
  • 2 teaspoons ground cinnamon
  • 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and cut into 1/2-inch chunks
  • 1/2 cup packed light brown sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. In a separate small bowl, toss the apple chunks with the ground cinnamon.
  7. Gently fold the cinnamon-coated apples into the cake batter.
  8. Pour half of the batter into the prepared pan. Sprinkle half of the brown sugar evenly over the batter. Pour the remaining batter on top, and finish by sprinkling the remaining brown sugar over the top layer.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • For an extra moist cake, use a mix of tart and sweet apples.
  • If you prefer a glaze, mix 1 cup powdered sugar with 2 tablespoons of orange juice or lemon juice and drizzle over the cooled cake.
  • This cake keeps well at room temperature, covered, for several days.

Nutrition

Find it online: https://mdlatdmm.com/jewish-apple-cake-moist-recipe/