Jewish Apple Cake
A dairy-free cake layered with apples and cinnamon, baked to golden perfection. Moist, flavorful, and ideal for holidays or everyday desserts.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 4 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar (for apple mixture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube pan.
- In a bowl, mix flour, baking powder, sugar, and salt.
- In another bowl, whisk oil, eggs, orange juice, and vanilla.
- Combine wet and dry ingredients into a thick batter.
- Toss apple slices with cinnamon and sugar.
- Pour half the batter into the pan, layer with apples, and repeat.
- Bake for 70–80 minutes or until a toothpick comes out clean.
- Cool completely before slicing and serving.
Notes
- Use tart apples for the best flavour contrast.
- Do not overmix the batter for a soft crumb.
- Allow the cake to cool fully before removing from the pan.
- Dust with powdered sugar for a simple finish.
- Store at room temperature in an airtight container for up to 3 days.