Large, Moist Jewish Apple Cake
A moist, flavorful Jewish apple cake featuring tender apples and warm cinnamon, perfect for dessert or tea time, appealing to fruit and spice lovers alike.
Ingredients
Instructions
- Measure the flour, sugar, oil, eggs, baking powder, and orange juice into a large bowl and mix well.
- Peel and slice the apples, then mix with cinnamon and sugar mixture.
- Pour half of the cake batter into a greased and floured 10-inch tube pan.
- Top with half of the apple slices.
- Add the remaining batter and cover with the rest of the apples.
- Bake at 350°F for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist cake, consider using a mix of Granny Smith and Honeycrisp apples for a balance of tartness and sweetness. You can substitute vegetable oil with melted coconut oil for a subtle flavor twist. If you want to reduce sugar, try using less sugar in the apple mixture, as the apples will provide natural sweetness. Ensure the eggs are at room temperature for better incorporation.
Serving Suggestions
This moist Jewish apple cake is delightful on its own, but it pairs beautifully with a scoop of Simple Banana Ice Cream for a refreshing contrast. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. It makes a fantastic dessert for family gatherings or holiday celebrations.
Storage & Reheating
Store any leftover apple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds or until just warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Large, Moist Jewish Apple Cake contains roughly 662 calories, with 2g protein, 29g carbohydrates, and 62g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this recipe?
Absolutely! A combination of tart and sweet apples works best. Granny Smith apples add tartness, while Honeycrisp or Fuji apples provide sweetness. Experiment with your favorites to achieve the perfect flavor profile.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure it contains xanthan gum to help bind the ingredients. The texture may vary slightly, but it should still be delicious.
Can I freeze this cake?
Yes, you can freeze the apple cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).