Best Jewish Apple Cake Recipe
Moist and fluffy cake, filled with tons of chopped apples, warm cinnamon flavor and just a hint of fresh orange juice.
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Servings: 12
Ingredients
- 1 tsp ground cinnamon
- ¾ cup granulated sugar
- 5 large Rome Beauty apples, peeled, cored, and chopped
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- ½ cup orange juice
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees and grease a 10-inch tube pan with non-stick cooking spray
- In a medium bowl, stir together apples, cinnamon, and ¾ cup of sugar until coated. Set aside
- In another medium bowl, stir together flour, salt, and baking powder
- In a large bowl, beat eggs and 2 cups of sugar together until fluffy (about 2 minutes)
- Slowly add the flour mixture into the egg mixture, alternating with the oil, and mix until barely combined
- Beat in the orange juice and vanilla extract until combined completely
- Pour half of the cake batter into the bottom of the tube pan
- Spoon half of the apple mixture on top of the batter
- Pour the remaining half of the batter on top of the apples
- Top with the remaining apple mixture
- Bake in preheated oven for 1 hour 30 minutes to 1 hour 45 minutes (mine took 1 hour 30 minutes, but baking times vary)
- Allow the cake to cool for 10 minutes. Place a large plate over the top of the cake and carefully flip onto the plate and let cool completely