Jewish Apple Cake wallacegardencenter

Jewish Apple Cake

Packed full of delicious apples! A staple desert of the early autumn season.

Try supplementing the apples in this recipe with our homegrown Dandee Red variety sold in store!

  • 6 medium granny smith apples peeled, cored and chopped (about ½-inch pieces)
  • 5 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 2¾ cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ¼ cup orange juice
  • 2½ teaspoons vanilla extract
  • 4 eggs
  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch .
  2. Prepare the Apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
  3. Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder and salt.
  4. In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract.
  5. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
  6. Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs).
  7. Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
  8. Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter.
  9. Ribbon one-quarter of the remaining cake batter over top of the apples; the batter should not completely cover all of the apples (it will spread when baking).
  10. Repeat three more times with the remaining apples and cake batter, ending with a layer of cake batter, but again it will not totally cover the apples, that's okay!
  11. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
  12. Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 5 days.
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