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Jewish Apple Cake

This seems to be the recipe that I receive the most requests for. I once had a call from India from a student because she had lost her copy! This recipe freezes beautifully.

Jewish Apple Cake


  • 4 to 6 firm apples, peeled and sliced
  • 2 tsp. cinnamon
  • 2 ¼ cups sugar
  • 3 cups flour
  • 1 Tbs. baking powder
  • 1 cup canola oil
  • 4 large eggs
  • 1/3 cup orange juice
  • 1/2 tsp. salt
  • 2 ½ tsp. vanilla


  1. Preheat the oven to 350°F, and grease and flour a l0-inch tube pan.
  2. In a medium bowl, combine the apples with the cinnamon and 1/4 cup of the sugar. Set aside.
  3. In a large bowl, with an electric mixer at medium speed, combine the remaining sugar, the flour, baking powder, oil, eggs, orange juice, salt, and the vanilla.
  4. Beat just until the batter is smooth.
  5. Pour a small amount of the batter into the prepared pan, and place a layer of the apple slices on top.
  6. Continue layering in this fashion, ending with a layer of batter.
  7. Bake at 350°F for 1½ hours, or until it tests done.
  8. Cool the cake in its pan for 30 minutes on a wire rack; then turn the cake out onto the rack to cool thoroughly.

Serves 12.

Sheilah Kaufman

Sheilah Kaufman is a traveling cooking teacher and author of 25 cookbooks.