Jewish Apple Cake

Name: Jewish Apple Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16 servings
Cuisine: Jewish
Ingredients: 3 cups all-purpose flour; 2-1/4 cups sugar, divided; 1 tablespoon baking powder; 1/2 teaspoon salt; 4 large eggs; 1 cup canola oil; 1/3 cup orange juice; 2-1/2 teaspoons vanilla extract; 4 medium tart apples, peeled and thinly sliced; 2 teaspoons ground cinnamon; Confectioners' sugar

Total Time Prep: 15 min. Bake: 55 min. + cooling

Yield 16 servings

Test Kitchen Approved

This Jewish apple cake recipe makes a dense, moist cake layered with cinnamon and fruit. It's perfect for Rosh Hashanah, or any time you want a delicious dessert (or breakfast!).

Ingredients

3 cups all-purpose flour
2-1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup canola oil
1/3 cup orange juice
2-1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners' sugar

Directions

Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining 1/4 cup sugar.
Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples.
Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool 15 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 piece: 356 calories, 15g fat (2g saturated fat), 47mg cholesterol, 182mg sodium, 51g carbohydrate (32g sugars, 1g fiber), 4g protein.

A friend from New Hampshire gave me this Jewish apple cake recipe, which took a blue ribbon at the county fair. —Jennie Wilburn, Long Creek, Oregon

Recipe Creator