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Classic Moist Jewish Apple Cake

A close-up of a moist slice of jewish apple cake topped with cinnamon sugar, served on a white plate with red apples in the background.
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A reliable recipe for a moist, flavorful Jewish Apple Cake, perfect for holidays or autumn enjoyment, featuring tender apples and a sweet crust.

Ingredients

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  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup orange juice
  • 1 teaspoon vanilla extract
  • 3 cups peeled, cored, and diced apples (about 6 medium apples)
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube pan or bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, 1 teaspoon of cinnamon, and salt. Set aside.
  3. In a large bowl, whisk the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the orange juice and vanilla extract until the batter is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the diced apples using a spatula.
  7. Pour half of the batter into the prepared pan.
  8. In a small bowl, mix the brown sugar and the remaining 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter in the pan.
  9. Pour the remaining batter over the cinnamon-sugar layer.
  10. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes.
  12. Invert the cake onto the rack and allow it to cool completely before slicing.

Notes

  • Use firm, slightly tart apples like Granny Smith for the best texture after baking.
  • For a dairy-free cake, this recipe naturally contains no dairy ingredients.
  • If you prefer a loaf cake, divide the batter between two 9×5 inch loaf pans and reduce the baking time by about 15-20 minutes.

Nutrition

Find it online: https://afripaket.com/jewish-apple-cake-moist-recipe/