JEWISH APPLE CAKE

Delight in this decadent Jewish apple cake, perfect with tender apples, warm cinnamon, and moist cake batter. Perfect for holidays, family gathering, or just a dessert at home.

Ingredients

Apples
3 Fuji apples (peeled, cored, and cut into ¼-inch crescents)
1 heaping tsp. of all-purpose flour
Cinnamon Sugar Mix
¾ cup sugar
1 tsp ground cinnamon
Cake Batter
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 cups sugar
1 cup olive oil (not extra virgin)
4 eggs
2 ½ teaspoons vanilla extract
¼ cup orange juice

How to Make

Step 1: Prepare the Apples
Peel, core, and cut the apples into crescent moon shapes, about ¼-inch thick. Toss the apple slices in a medium bowl with the heaping teaspoon of flour to soak up excess moisture.

Step 2: Preheat and Prep the Pan
Heat the oven to 300°F. Grease a 10-inch tube pan that preferably has a removable bottom and grease the center tube well.

Step 3: Mix the Cinnamon Sugar
In a small bowl, mix together ¾ cup of sugar with 1 teaspoon of cinnamon until it is well mixed.

Step 4: Make the Cake Batter
In a large bowl, add the flour, baking powder, salt, sugar, olive oil, eggs, vanilla extract, and orange juice. Mix the ingredients until smooth. If using a stand mixer, pause halfway to scrape the sides and bottom of the bowl, ensuring everything is evenly combined.

Step 5: Assemble the Cake
Pour half the batter into the prepared pan and evenly spread it. Sprinkle over one-fourth of cinnamon sugar mixture over the batter, ensuring the edges get covered. Arrange half the apple slices on top, overlapping them slightly, to form a circular pattern. Sprinkle another one-fourth of cinnamon sugar mixture over the apples.

Pour the remaining batter over the apples, smoothing it out. Sprinkle another one-fourth of the cinnamon sugar over the batter. Arrange the remaining apple slices decoratively on top and sprinkle the final one-fourth of the cinnamon sugar.

Step 6: Bake the Cake
Place the cake in the oven and bake at 300°F for 90 minutes to 1 hour and 45 minutes. Check if it’s done by inserting a toothpick in the center; it should come clean.

Step 7: Cooling and Removing the Cake
Let the cake cool in the pan on a wire rack for 20 minutes. Then, place a plate over the pan and carefully invert the cake onto the plate. If your pan has a removable bottom, gently separate it from the cake.

Flip the cake onto a wire rack to cool completely. Once cooled, transfer it to a serving platter.

Storage

Keep the cake at room temperature, loosely covered with foil. It should stay fresh for up to four days. If you want to keep it for longer, wrap the cake tightly and freeze it.

Pro Tips

Use Fuji apples for the balance of sweetness and firmness.
Use regular olive oil; it imparts a delicate richness without overpowering the flavor, but you can use vegetable or canola oil if that’s what you have.

JEWISH APPLE CAKE