Jewish Apple Cake comes from Ashkenazi culture, where it's a part of many families' Rosh Hashanah celebrations. Every slice is dense, sweet, and loaded with cinnamon sugar and jammy apple flavors that will get you grinning! Jewish Apple Cake is made completely without dairy thanks to the inclusion of sunny orange juice, so it's perfect for folks keeping kosher and folks with dairy allergies. This cake is rustic, festive, and beloved... just take a bite and you'll see why!
Ingredients• 2 teaspoons ground cinnamon • 2 cups plus 5 teaspoons white sugar, divided • 3 cups all-purpose flour • 1/2 teaspoon salt • 2 1/2 teaspoons baking powder • 1 cup vegetable oil • 4 eggs, beaten • 1/4 cup orange juice • 2 teaspoons vanilla extract • 3 apples, peeled, cored, and sliced
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan.
Combine the cinnamon and 5 teaspoons of white sugar. Set the cinnamon sugar aside.
In a large mixing bowl, combine the flour, salt, baking powder, and the remaining sugar.
Stir in the vegetable oil, the beaten eggs, orange juice, and the vanilla, mixing well.
Pour 1/2 of the batter into the prepared pan.
Add 1/2 of the apple slices and 1/2 of the cinnamon-sugar mixture to the tube pan on top of the batter.
Repeat the layers with the remaining batter, apples, and cinnamon sugar.
Bake until golden-brown and cooked through, when a tester inserted into the center comes out clean, about 70-90 minutes.