Jewish Apple Cake

• Prep Time: 30 minutes

• Cook Time: 1 hour 30 minutes

• Cooling Time: 2 hours (highly recommended)

• Total Time: 4 hours (including cooling)

• Course: Dessert

• Cuisine: Jewish, American

• Diet: Dairy-Free, Vegetarian

• Skill Level: Beginner to Intermediate

  • Intensity Note: This recipe is straightforward but requires patience for layering and a long bake time. The most complex skill is properly preparing the bundt pan to prevent sticking.

• Servings: 12 slices

• Yield: 1 10-inch Bundt Cake

Equipment Needed

• 10-inch (12-cup) Bundt or Tube Pan

• Mixing bowls (one large, one medium)

• Electric hand mixer or stand mixer

• Spatula

• Paring knife and vegetable peeler

• Measuring cups and spoons

Ingredients

For the Apple-Cinnamon Layers:

• 4-5 medium-sized apples (a mix of Granny Smith and Honeycrisp or Fuji is ideal)

• ½ cup (100g) granulated sugar

• 2 teaspoons ground cinnamon

For the Cake Batter:

• 3 cups (360g) all-purpose flour

• 2 cups (400g) granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup (240ml) vegetable oil, canola oil, or a neutral-tasting olive oil

• 4 large eggs, at room temperature

• ¼ cup (60ml) orange juice (fresh or bottled)

• 1 tablespoon vanilla extract

For Dusting (Optional):

• Powdered sugar

Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). This is crucial for an even bake. Generously grease every nook and cranny of your 10-inch Bundt pan with non-stick baking spray (the kind with flour included is best) or butter and a light dusting of flour. Set aside.

Step 2: Prepare the Apple-Cinnamon Filling

Peel, core, and slice the apples into ¼-inch thick slices. Place them in a medium bowl. In a small bowl, mix together the ½ cup of sugar and 2 teaspoons of cinnamon. Pour this cinnamon sugar over the apple slices and toss until the apples are evenly coated. Set this aside while you make the batter. The apples will begin to release some of their juices, creating a wonderful syrup.

Step 3: Make the Cake Batter

In the large bowl of a stand mixer or a large mixing bowl, combine the flour, 2 cups of sugar, baking powder, and salt. Whisk these dry ingredients together for 30 seconds to combine and aerate.

In a separate medium bowl or a large liquid measuring cup, whisk together the oil, eggs, orange juice, and vanilla extract until well combined and slightly frothy.

With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Increase the speed to medium and mix for 2-3 minutes, stopping to scrape down the sides of the bowl with a spatula, until the batter is completely smooth and thick.

Step 4: Assemble the Cake Layers

This layering process is what gives Jewish Apple Cake its signature look and texture.

1. Spoon about one-third of the cake batter into the bottom of the prepared Bundt pan, spreading it evenly.

2. Take half of the cinnamon-sugared apples and arrange them in a single layer over the batter.

3. Carefully spoon another third of the batter over the apple layer, trying to cover them completely.

4. Arrange the remaining half of the apples over this second layer of batter.

5. Top with the final third of the batter, spreading it gently to seal in the apples.

Step 5: Bake the Cake

Place the pan in the preheated oven on the center rack. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The cake is done when the top is a deep golden brown, and a long skewer or toothpick inserted into the center of the cake (through the batter, not just an apple) comes out clean or with a few moist crumbs attached.

• Oven Note: All ovens vary, so start checking at the 1-hour-15-minute mark.

Step 6: Cool the Cake (This is Critical!)

Once baked, remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for a full 1.5 to 2 hours. This patient cooling period allows the cake’s structure to set, making it much less likely to break apart when you invert it.

After it has cooled completely in the pan, run a thin, flexible knife or offset spatula around the inner and outer edges of the pan to loosen any stubborn spots. Place a wire rack or a plate over the top of the pan and, with confidence, flip it over. The cake should release easily. If it sticks, gently tap the bottom of the pan.

Step 7: Serve and Store

Once fully cooled, you can dust the cake with powdered sugar for a beautiful finish using a fine-mesh sieve.

How to Store:

• Counter: Keep the cake in an airtight container or well-wrapped in plastic wrap at room temperature for up to 3 days.

• Refrigerator: For longer storage, refrigerate for up to 5 days. Let slices come to room temperature for the best flavor and texture.

• Freezer: This cake freezes beautifully. Wrap the fully cooled cake (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition Information

Disclaimer: The following is an estimated nutritional calculation based on the ingredients used and standard data. Values may vary depending on specific ingredient brands and actual slice size.

Serving Size: 1 slice (1/12 of cake)
Calories: ~485
Total Fat: 20g

• Saturated Fat: 1.5g
  Cholesterol: 62mg
  Sodium: 185mg
  Total Carbohydrates: 75g

• Dietary Fiber: 2g

• Total Sugars: 50g (Includes 42g Added Sugars)
  Protein: 5g

Vitamin D: 1mcg | Calcium: 85mg | Iron: 2mg | Potassium: 115mg

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Enjoy a slice of this timeless, comforting cake with a hot cup of coffee or tea. It’s a recipe that creates its own wonderful memories.