Jewish apple cake

Jewish apple cake


211 people made this

About this recipe: A moist apple cake that is perfectly spiced with cinnamon. There's no dairy in this recipe. Use a mild-flavoured vegetable oil for best results, such as rapeseed or sunflower. The oil is what helps to keep this cake deliciously moist.


Serves: 14 

  • 2 teaspoons ground cinnamon
  • 5 teaspoons caster sugar
  • 375g plain flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 400g caster sugar
  • 225ml vegetable oil
  • 4 eggs, beaten
  • 60ml orange juice
  • 2 teaspoons vanilla extract
  • 3 apples - peeled, cored and sliced

Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour one 25cm tube cake tin. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
  2. In a large mixing bowl, combine the flour, salt, baking powder and 400g sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
  3. Pour 1/2 of the cake mixture into the prepared tin. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining cake mixture over the top and layer the remaining sliced apples and cinnamon sugar.
  4. Bake at 180 C / Gas 4 for 70 to 90 minutes.

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Reviews (3)


This is a great apple cake, easy to make, i added more cinnamon but that is my taste . - 16 Oct 2015


This is the best apple cake recipe ever. It is so moist with just the right amount of spice. - 28 May 2014


Great cake, a bit different but really nice. - 21 Aug 2012

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