Jewish Apple Cake

This moist Jewish apple cake is filled and topped with apples and cinnamon. It's a must for Rosh Hashanah but just as delicious any time of the year!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 394 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 cup vegetable oil
• 5 teaspoons white sugar
• 4 large eggs, beaten
• 0.5 teaspoon salt
• 0.25 cup orange juice
• 2.5 teaspoons baking powder
• 3 medium apples - peeled, cored and sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Combine 5 teaspoons of the sugar and ground cinnamon together in a small bowl; set aside.

Step 2

Combine flour, 2 cups sugar, baking powder, and salt in a large mixing bowl. Stir in vegetable oil, beaten eggs, orange juice, and vanilla; mix until well combined.

Step 3

Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer remaining sliced apples and cinnamon sugar.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 to 90 minutes. Cool briefly in the pan; run a table knife around the edges to loosen. Invert carefully onto a serving plate or rack to cool completely.