Made with apples, cinnamon, and nuts and assembled in a tube pan for easy baking, this Jewish Apple Cake recipe is a special occasion classic.
I remember as a young boy growing up in the Kensington section of Philadelphia. With the approaching holidays of Easter, Thanksgiving, and of course, Christmas, my now-departed grandmother would bake this wonderful Jewish Apple Cake to celebrate the festive times of the year. Ahhh! Her baking would fill the small row-house neighborhood with the scent of apples and cinnamon. I also remember not being able to wait for the first slice of this masterpiece. Thank you, Grandmother, for bringing back those fond boyhood memories each time that I bake this fabulous recipe.
— Kenneth W. Froley, Philadephia, Pennsylvania
4 cups flour
2 cups plus 1 cup of sugar, divided
1/2 teaspoon salt
4 teaspoons baking powder
1 cup orange juice
1 cup vegetable oil
5 – 6 apples peeled, cored, and cut into slices
1/2 – 3/4 cup chopped walnuts or pecans (optional)
2 tablespoons cinnamon
Combine the cinnamon and 1 cup of sugar and set aside.
Preheat the oven to 350 degrees.
In a large bowl, sift flour, sugar, salt, and baking powder together. Make a well in the center of the mixture, then stir in the orange juice, vegetable oil, and eggs and beat well.
Pour half of this mixture into a greased 10-inch tube pan and add half of the sliced apples on top of the batter (plus half of the nuts, if using). Sprinkle with half of the cinnamon and sugar mixture.
Add the remaining batter, then top with remaining apple slices, cinnamon and sugar mixture, and nuts (if using).
Bake for 2 hours, or until a knife inserted into the center comes out clean.