Jewish Apple Cake - Unpeeled Journal

This easy Jewish apple cake recipe bakes up a sweet vanilla cake folded with lots of sweet apples and cinnamon. A favorite family recipe, this cake makes a wonderful dessert or breakfast baked treat.

Prep Time20

Cook Time1 40

Ingredients

For the Apples

▢ 2 teaspoons cinnamon
▢ 2 tablespoons sugar
▢ 5 Large granny smith or other tart, firm baking apple, sliced thin

For the Cake

▢ 1 cup neutral vegetable oil, such as canola oil
▢ 2 cups sugar
▢ 4 each eggs
▢ 1 tablespoon (3 teaspoons) pure vanilla extract
▢ 3 cups all-purpose flour
▢ 1 tablespoon baking powder
▢ 1/2 teaspoon Kosher salt
▢ 1/2 cup fresh orange juice (or cold water, apple cider, or a combination)

Quick Glaze

▢ 1 cup powdered sugar
▢ 1/8 cup water
▢ 1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and grease a standard-sized tube pan. I also like to line the bottom with parchment paper to prevent any cake from sticking to the bottom of the pan.

To Prepare the Apples

Peel the apples and slice thinly, about 1/4" to 1/3" -thick chunks, and place them into a medium mixing bowl.
Add the 2 tbsp sugar and 2 tsp cinnamon. Stir and allow to sit and get juicy while you make the cake batter.

For the Cake Batter

In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and vegetable oil until light and emulsified. Scrape the bowl with a silicone or rubber spatula to make sure everything is well blended.
With the mixer on low, add the eggs one at a time, then the vanilla extract. Add each egg when the previous one is mostly mixed in.
Increase the mixer speed to medium, and cream until lightened, fluffy, and smooth, about three minutes. Scrape the bowl.
Add the flour, baking powder, and salt to the wet ingredients. Mix the dry ingredients on low until two-thirds combined. Scrape the bowl. (Notice a trend?)
Add the orange juice and mix batter on low until combined. Scrape the bowl and make sure the batter is completely smooth. Do not over mix.

Assemble and Bake the Apple Cake

Pour about a third of the batter into the prepared pan. Layer a third of the apples on top. Repeat twice, ending so that apples cover the entire top of the cake.
Bake for about 1 hour 40 minutes, until a cake tester or toothpick comes out clean.
Let rest on a wire rack. When pan is cool enough to handle and the cake has set up a bit (around 20 minutes), invert onto a plate, and then flip again back onto the wire cooling rack.
PRO TIP: To invert a cake properly, run a small offset spatula or thin knife around the cake pan's edges to loosen the cake from the pan's walls. Flip the cake over onto a plate or second cooling rack, so it is now upside-down. Then, place the cooling rack on top of the inverted cake, flip it back over so the cake is right-side up again. Let cool completely.

Powdered Sugar Glaze

In a bowl, combine the powdered sugar, vanilla, and water. Whisk until smooth.
Spoon glaze over the top of the cake, allowing some to pool on top, and some to drip down the sides. Serve.

Notes

Storing the Jewish apple cake: This cake keeps well in an airtight cake dome or wrapped loosely in aluminum foil or plastic wrap for about three days.

You can freeze this apple cake by wrapping it tightly in foil or plastic wrap once fully cooled. Defrost at room temperature on the countertop, never the fridge, which will make it stale.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.