Jewish Apple Cake from Bubba’s Recipe Box
A dairy-free, cinnamon-apple cake straight from Bubba’s Recipe Box. Moist, flavorful, and perfect for holidays, gatherings, 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 tart apples, peeled and sliced
- 2 teaspoons cinnamon
- 2 tablespoons sugar (for apples)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube or bundt pan.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk oil, eggs, orange juice, and vanilla.
- Combine wet and dry ingredients into a thick batter.
- Toss apples with cinnamon and sugar.
- Layer half the batter in the pan, add apples, then top with remaining batter.
- Bake 70–80 minutes until a toothpick comes out clean.
- Cool completely before serving.
Notes
- Tart apples like Granny Smith create the best flavour contrast.
- Do not overmix batter for a tender crumb.
- Use a tube pan for even baking and easy layering.
- The cake tastes richer the next day.
- Store at room temperature for up to 3 days.