Jewish Apple Cake 7 Irresistible Secrets for Perfect Moistness
A traditional, dairy-free Jewish Apple Cake layered with cinnamon apples and a tender, oil-based crumb. Follow seven pro secrets to keep every slice incredibly moist and packed with flavor.
Equipment
- 10-inch tube pan or 12-cup Bundt pan
- Large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Serrated knife
- Wire Rack
Ingredients
For the Apples
- 6 medium Granny Smith apples peeled, cored, chopped into 1/2-inch pieces
- 5 tbsp granulated sugar
- 1 tbsp ground cinnamon
For the Cake
- 2 3/4 cups all-purpose flour sifted
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1/4 cup orange juice no pulp
- 2 1/2 tsp vanilla extract or vanilla bean paste
- 4 large eggs room temperature
Instructions
Prepare Pan and Oven
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan, coating the center tube and sides thoroughly to prevent sticking.
Apple Layer
- In a large bowl, toss chopped apples with 5 tbsp sugar and 1 tbsp cinnamon until evenly coated. Let stand 5–10 minutes so juices begin to release.
Dry Ingredients
- Whisk flour, baking powder, and salt in a large bowl to evenly distribute leaveners and avoid lumps.
Wet Ingredients
- In a separate bowl, whisk sugar, oil, orange juice, and vanilla until smooth.
Make Batter
- Stir the wet mixture into the flour mixture with a spatula until a thick batter forms.
- Add eggs one at a time, mixing well after each. Scrape the bowl to ensure everything is fully incorporated. Batter will loosen as eggs are added.
Layering
- Spread a thin layer of batter in the prepared pan. Add one-quarter of the apples. Ribbon one-quarter of the remaining batter over the apples without fully covering. Repeat three more times, finishing with batter on top.
Bake and Cool
- Bake 90 minutes, or until a skewer inserted in the center comes out clean. Cool on a rack 20 minutes, then loosen edges and invert onto a wire rack to cool completely before slicing.
Notes
Seven Moistness Secrets: (1) Use oil for lasting moisture. (2) Keep eggs at room temp for a smooth batter. (3) Cut apples to consistent 1/2-inch cubes so they bake evenly. (4) Let apples sit with cinnamon-sugar to draw out juices and deepen flavor. (5) Do not overmix once flour is hydrated. (6) Layer batter and apples in thin strata so fruit is suspended, not sunk. (7) Bake until the skewer tests clean and cool 20 minutes in the pan to lock in moisture.
Pan Tip: A standard 12-cup Bundt pan also works; avoid intricate designs that can catch apple pieces.