Jewish Apple Cake

5 from 13 votes

This Jewish Apple Cake is a MUST for your fall baking list. It's a dense, moist cake that's loaded with cinnamon sugar-coated apples that make for the perfect fall dessert! And the recipe is super easy too!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: Jewish

Keyword: apple dessert, cake with apples, pple cake recipe

Servings: servings

Calories: 351kcal

Author: MaryAnn Dwyer

Ingredients

1/3 cup granulated sugar
2 tsp. ground cinnamon
4 1/2 cups Gala apples, peeled, cored and cut into small chunks

Cake

2 3/4 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 cups granulated sugar
1 cup vegetable oil
1/3 cup orange juice
2 tsp. vanilla extract
4 large eggs

Instructions

Preheat oven to 350 degrees. Generously spray a tube pan with nontick cooking spray with flour. Set aside.
In a large bowl, whisk together 1/3 cup granulated sugar and two teaspoons cinnamon. Add the apple chunks and toss until well coated. Set aside.
In another large bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, whisk together sugar, vegetable oil, orange juice and vanilla. Add the wet ingredients to the flour mixture until just combined. Add the eggs, one at a time, making sure to mix well after each addition.
Add a quarter of the batter to the prepared tube pan. Add a third of the apple chunks. Repeat two more times and end with the last quarter of the batter. Bake for 1 to 1 hour 15 minutes, or until pick inserted in center of the cake comes out clean. Mine was done in 1 hour exactly. Remove cake from oven to a wire rack to cool to room temperature. When cake is cool, remove from tube pan to a serving plate.

Notes

I used a tube pan for this recipe, but you could also use a plain bundt pan, like the Nordic Ware Anniversary pan. I would not use a bundt pan with an intricate pattern.
Make sure to coat your tube pan generously with nonstick cooking spray with flour for easy removal.

Nutrition