Mom’s Favourite Jewish Apple Cake
A moist, dairy-free cake layered with apples and cinnamon, perfect for holidays or everyday indulgence.
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 medium apples, peeled and sliced
- 2 teaspoons cinnamon
- 2 tablespoons sugar (for apple mixture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube or bundt pan.
- Toss sliced apples with cinnamon and 2 tablespoons sugar. Set aside.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Add oil, eggs, orange juice, and vanilla. Mix until smooth.
- Pour half the batter into the prepared pan. Add half the apple mixture. Repeat layers.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before removing. Serve warm or at room temperature.
Notes
- Granny Smith apples add tartness that balances sweetness.
- A tube pan helps ensure even baking.
- The orange juice enhances flavor and moisture.
- Let the cake cool fully before slicing to prevent crumbling.
- The flavours improve the next day as they meld together.