Jewish apple cake

    1 hour 40 min

    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.

    301 people made this

    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 in English (174)


    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