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Jewish Apple Cake

A nostalgic cake with a moist texture and sweet cinnamon-spiced apples, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Jewish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 cups peeled and sliced apples about 4 medium apples

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • 9-inch bundt pan or loaf pan
  • Spatula
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour your bundt pan or loaf pan.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Gently fold in the sliced apples until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 60 minutes or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Serve warm, at room temperature, or chilled. This cake is also delicious when served with whipped cream or vanilla ice cream.