Jewish Apple Cake from Bubba’s Recipe Box – A Moist, Cinnamon
Jewish Apple Cake from Bubba’s Recipe Box is a moist oil-based cake layered with sweet cinnamon apples.The recipe contains no dairy, making it a traditional kosher dessert.Fresh apples are sliced and mixed with cinnamon sugar before being folded into the batter.The cake is baked slowly to create a tender crumb and caramelized apple layers.It’s often made in a bundt pan for a beautiful presentation.Perfect for holidays, family gatherings, or a nostalgic homemade treat.
Ingredients
For the Cake Batter
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- ¼ cup orange juice
- 2 ½ tsp baking powder
- ½ tsp salt
For the Apple Filling
- 4 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 2 tsp ground cinnamon
- ½ cup sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan or tube pan thoroughly.
- In a bowl, toss sliced apples with cinnamon and sugar until well coated.
- In a large bowl, beat eggs, sugar, oil, orange juice, and vanilla until smooth.
- Gradually mix in flour, baking powder, and salt until a thick batter forms.
- Pour one-third of the batter into the pan. Add half of the apples. Repeat layers and finish with batter on top.
- Bake for 65–75 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before turning out.
- Dust with powdered sugar and slice once completely cooled.
Notes
- Tart apples like Granny Smith work best.
- Oil keeps the cake moist for several days.
- Do not overfill the bundt pan.
- Let the cake cool before removing from the pan.
- Orange juice adds subtle citrus flavor.
- The cake tastes even better the next day.
- Store covered at room temperature.
- A serrated knife makes cleaner slices.