Jewish Apple Cake
A traditional dessert with layers of fresh apples, rich cinnamon, and a moist cake base that is perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Apple Layer
- 3 cups fresh apples peeled and thinly sliced
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it thoroughly.
- Peel and slice the apples into thin wedges. Toss them with lemon juice to prevent browning and set them aside.
- In a large bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Stir until well mixed.
- In another bowl, beat the softened butter with the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vegetable oil and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour half of the batter into the prepared cake pan. Spread half of the apple slices over the batter, pressing them slightly into the surface. Pour the remaining batter over the apples and top with the remaining apple slices.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Serve the cake warm or at room temperature. It pairs wonderfully with coffee or tea.
- Store any leftover cake in an airtight container at room temperature for up to three days.
Notes
Pro Tips: Ensure ingredients are at room temperature before mixing for better integration. Do not skip the step of tossing apples with lemon juice to maintain their color. Ingredient Substitutions: Use coconut oil instead of vegetable oil for a different flavor profile. How to Serve: Best served with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Keep the cake in an airtight container to maintain its moisture. Make-Ahead Tips: The batter can be prepared a day in advance and stored in the refrigerator.