Jewish Apple Cake

Ingredients

You already have a great ingredient list; here it is organized for the blog.

For the cinnamon apples

• 6 apples, peeled, cored, and chopped
• 1/4 cup sugar
• 1 tablespoon cinnamon

For the cake batter

• 2 3/4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 4 eggs
• 1/4 cup orange juice

Equipment

• 10‑inch tube pan or bundt pan, well‑greased and floured​
• Large mixing bowls
• Whisk and rubber spatula
• Skewer or long cake tester

Step‑by‑step instructions

Step 1: Prep the apples

Starting with the apples lets them soak up the cinnamon‑sugar while you mix the batter.​

1. Peel, core, and chop the apples into small chunks (about 1–1.5 cm pieces).
2. In a bowl, toss the apples with 1/4 cup sugar and 1 tablespoon cinnamon until evenly coated.
3. Set aside; the apples will start to release juices and become extra flavorful.

(For your post): Note that firm baking apples like Granny Smith, Honeycrisp, or Braeburn hold their shape nicely in this style of cake.​

Step 2: Mix the dry ingredients

1. In a large mixing bowl, whisk together flour, baking powder, and kosher salt.
2. Make sure the baking powder is evenly distributed to help the tall cake rise uniformly.​

Step 3: Mix the wet ingredients

Most traditional Jewish apple cakes whisk oil, sugars, and liquids together before combining with the flour.​

1. In a separate bowl, whisk together vegetable oil, granulated sugar, and light brown sugar until well combined and slightly thick.
2. Add the eggs one at a time, whisking well after each addition.
3. Whisk in the orange juice until the mixture is smooth and glossy; if you like, a splash of vanilla fits the classic flavor profile many bakers use.​

Step 4: Combine batter

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Stir with a spatula just until no dry streaks remain; the batter will be thick but spoonable.​
3. Avoid overmixing, which can make the cake tough instead of tender.

Step 5: Layer batter and apples

This layering step is what gives Jewish apple cake its signature pockets of cinnamon‑apple all the way through.​

1. Preheat the oven to 350°F (175°C). Grease and flour a 10‑inch tube pan or bundt pan, tapping out excess flour.​
2. Add about 1/3 of the batter to the bottom of the pan and spread it out as evenly as you can; it may not fully cover the bottom, which is okay.​
3. Spoon about 1/3 of the cinnamon apples (and some of their juices) over the batter in an even layer.
4. Repeat layers: batter → apples → batter → apples, ending with a final layer of batter on top.​
5. Gently smooth the top; some apples may peek through once it bakes, which gives a rustic, homey look.

Step 6: Bake

Jewish apple cakes are tall and full of apples, so they need a long bake at a moderate temperature.​

1. Place the pan on the center rack of the preheated 350°F (175°C) oven.
2. Bake for about 75–90 minutes, or until a skewer or long cake tester inserted deep in the center comes out clean or with a few moist crumbs (but no wet batter).​
3. If the top is browning too quickly before the center is done, tent loosely with foil during the last part of baking.

Step 7: Cool and unmold

1. Let the cake cool in the pan on a wire rack for about 15–20 minutes.​
2. Run a thin knife around the inner and outer edges of the pan to loosen.
3. Invert onto a cooling rack and lift off the pan; if using a tube pan with a removable bottom, lift and gently release the cake.
4. Allow the cake to cool completely before slicing; the crumb sets as it cools and slices more cleanly.​

Dusting with powdered sugar right before serving is very traditional and looks beautiful on the ridges of a bundt or tube cake.​