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–+ servings
Slice of Jewish apple cake with fork on white plate.
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5 from 3 votes

Jewish Apple Cake

A must-try cake, this incredibly moist, spiced Jewish apple cake is layered with juicy apples and made without any fuss—no mixer needed!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Resting Time1 day
Total Time1 day 1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 254kcal
Author: Marie

Equipment

  • Tube pan or bundt pan 12-cup in size (see NOTE 1)

Ingredients

For the Apples

  • 5 large apples peeled, cored and sliced
  • 5 tbsp sugar
  • 2 teaspoons cinnamon

For the Cake Batter

  • 2 cups sugar
  • 1 cup vegetable oil or canola
  • 4 large eggs
  • 1/4 cup orange juice
  • 1 teaspoon baking powder
  • 1 tbsp vanilla extract
  • 3 cups all purpose flour sifted
  • 1 tbsp baking powder
  • 1 teaspoon nutmeg
US Customary - Metric

Instructions

Prepare the apples

  • In a large bowl, toss the apple slices with 5 tablespoons of sugar and 2 teaspoons of cinnamon. Let the mixture sit for 10 minutes to allow the flavors to blend.

Make the batter

  • In a separate large mixing bowl, combine the oil, 2 cups of sugar, and eggs. Beat until well mixed.
  • Stir in the orange juice and vanilla extract.
  • In another bowl, sift together the flour, baking powder, and nutmeg.
  • Gradually add the dry ingredients to the wet mixture, beating slowly until just combined. Be careful not to overmix.

Assemble the cake:

  • Preheat your oven to 350°F (175°C). Grease a 12-cup bundt or tube pan.
  • Pour half of the batter into the prepared pan. Evenly spread half of the apple mixture over the batter.
  • Pour the remaining batter over the apples, then top with the remaining apple mixture.

Bake:

  • Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes, then carefully run a knife around the edge and invert it onto a serving plate. Cooling it completely in the pan may cause sticking.

Notes

Note 1: If you don't have a 12-cup tube or bundt pan, consider using two 8-inch round cake pans. Fill them about 2/3 full to avoid overflow. You may also use a 9x13-inch pan; you must monitor the cake's baking times, as they may differ. 
 
 
TIPS:
  • Make ahead: The flavor deepens after a day or two, so it's perfect for prepping ahead of time.
  • Don’t overmix the batter: Stir just until combined to avoid a tough texture.
  • Cool before slicing: Letting the cake rest after baking ensures it stays together when cut.
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Nutrition

Calories: 254kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 16mg | Potassium: 185mg | Fiber: 3g | Sugar: 26g | Vitamin A: 390IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 0.4mg