Jewish Apple Cake is a beloved recipe that has graced family gatherings and holiday tables for generations. This delightful cake, rich with apples and cinnamon, harkens back to old-world traditions brought to the Midwest by Jewish immigrants. Its dense, moist texture and rustic charm make it perfect for enjoying with loved ones around the table, evoking the warmth of family stories and cherished memories.

Jewish Apple Cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It also complements a variety of teas and coffees, making it a perfect treat for an afternoon snack or a cozy dessert after a hearty meal. For a more festive occasion, consider serving it with a warm caramel sauce drizzled on top.

Servings: 10-12 servings

6 cups thinly sliced and chopped apples (about 6-8 medium apples)
2 tablespoons ground cinnamon
2 1/2 cups granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
2 1/2 teaspoons vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan and set it aside.

In a large bowl, combine the sliced apples with the ground cinnamon and 1/2 cup of the sugar. Set this mixture aside to let the flavors meld.

In another large mixing bowl, sift together the flour, baking powder, remaining 2 cups of sugar, and salt.

In a separate bowl, whisk together the vegetable oil, eggs, orange juice, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour about one-third of the batter into the prepared Bundt pan. Spread half of the apple mixture over the batter. Repeat with another third of the batter and the remaining apples. Finally, top with the remaining batter. You can arrange more apple slices around in a circle at the top for stylistic effect.

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

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