Jewish Apple Cake is a recipe which we absolutely love. It’s the perfect holiday dessert which works not only for the evening, but also for the next morning. It’s also great to bring to parties, and when sliced, has beautiful rings of apple and cinnamon between the layers of cake. We will be serving it at our Thanksgiving feast! We hope you will give it a try for your next holiday party or brunch. What are your favorite comfort desserts?
- 5-6 Granny Smith Apples, thinly sliced
- 3 teaspoons ground cinnamon
- 5 teaspoons white granulated sugar
- 3 cups flour
- 1/4 cup vegetable oil
- 1/4 cup melted butter
- 2 1/4 cups sugar
- 4 eggs
- 1/2 teaspoon salt
- 1/3 cup orange juice
- 2 ½ teaspoons pure vanilla extract
- 3 teaspoons baking powder
Mix cinnamon and 5 teaspoons of sugar.
Place sliced apples in a bowl, sprinkling each slice with the cinnamon and sugar.
In a separate large bowl, whisk together flour, salt, and baking powder. Set aside.
In another separate bowl, beat together on medium-high speed, the vegetable oil, butter, and remaining sugar until light and creamy. If you wish, you can use all butter, all oil, or a combination, so long as you have a half cup of oil, butter, or a combination of both.
Add one egg at a time to the wet mixture with a mixer on low speed.
Add the vanilla to the wet mixture.
While still on a low speed, alternate between adding the dry ingredients and the orange juice, until well blended.
Grease your pan. We prefer to use a bundt pan for this recipe.
Pour a short layer of batter in bottom of pan, just enough to cover the bottom.
Line the pan with apples.
Continue to alternate between layers of batter and apples, ending with apples on top.
Bake 350 degrees for 1 ½ to 2 hours.
Test with a toothpick, but you will know your cake is ready when it looks like this:
Simply flip your cake and enjoy. This cake is delightful warm, but is just as good for breakfast/brunch the next day. Enjoy!