Jewish Apple Cake

apple cake

Strudel I don’t think that this qualifies as a Jewish cake just because I was the one that made it. Not sure where the recipe came from (maybe my dad?), and I must’ve gotten for Rosh Hashana, when eating apples is traditional. But I can’t be sure. So if you’re a different religion – or self-identify in any other way – you’re welcome to make it your own by changing the name to reflect your own characteristics. For example, “Democrat Apple Cake” or perhaps “Milwaukee Apple Cake” or even “Computer Programmer’s Apple Cake.” It’s all good!


And a few words about the cake itself – it’s moist, sweet, and slightly spicy. A dessert for fall or wintertime, this cake is the opposite of my last few posts – super easy. It also holds up really well. The cake remained really fresh despite living on our countertop for about 5 days, as fresh on its last day existence as it did on its first.



 sliced apple cake

Jewish Apple Cake


cake batter

3 cups flour

2 1/2 cups sugar

1 cup oil

4 eggs

1/2 teaspoon salt

1/3 cup orange juice

2 1/2 teaspoons vanilla

3 teaspoons baking powder



2 teaspoon cinnamon

3-6 tablespoons sugar

3-4 cups sliced apple (about 2 large apples)



powdered sugar


Preheat oven to 350 degrees F.


In large bowl (or the bowl of a standing mixer), combine the batter ingredients and mix well, until a smooth batter forms.


To make filling, first combine cinnamon and sugar. Toss apples with cinnamon and sugar mixture.


Grease tub pan, Place half the batter in the pan, and top with half the sugared apples and add the remaining batter. Top with the rest of the sugared apples. Bake at 350 for 1 1/2 to 2 hours. Cool in pan for 15 minutes and then unfold.


When cool, top with powdered sugar.



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