Jewish Apple Cake

This Jewish apple cake stacks thin layers of cinnamon-sugar coated Granny Smith apples between a moist, vanilla-scented batter. What makes it stand out: applesauce and orange juice replace oil entirely, keeping the crumb incredibly tender without any added fat beyond the eggs.

The layering technique is everything here. A thin coat of batter goes on the bottom of a tube pan first, then apples, then batter, then more apples, and a final layer of batter on top. This creates distinct apple ribbons through every slice instead of fruit that sinks to the bottom.

With nearly two hours in the oven, the apples soften into jammy pockets while the batter bakes into a sturdy, golden cake that holds together when sliced. The long bake time is what lets the center set fully around all that fruit.

Pro Tips

• Slice the apples thin. Thick slices won’t soften enough during baking and create gaps in the cake.
• Use Granny Smith or another tart apple. Sweet varieties like Fuji turn mushy and make the cake cloyingly sweet.
• Don’t grease the sides of the tube pan. The batter needs to grip the sides to rise properly.
• Let the cake cool completely in the pan before turning out. It’s fragile when hot.

Variations

• Add a handful of chopped walnuts between the apple layers for crunch.
• Mix golden raisins into the apple layers for extra sweetness and chew.
• Dust the finished cake with powdered sugar for a simple presentation.