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Fresh Granny Smith Jewish Apple Cake

A rich, tender, and fruit-packed cake made with tart Granny Smith apples, perfect for sharing and comforting every occasion.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Jewish
Calories: 460
Ingredients Method Notes

Ingredients
  

Apple filling
  • 6 medium Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces Best choice for tart flavor and texture.
  • 5 tablespoons granulated sugar To sweeten the apples.
  • 1 tablespoon ground cinnamon Adds warm spice flavor.
Cake batter
  • 2.75 cups all-purpose flour, sifted
  • 1 tablespoon baking powder Leavening agent.
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil Can substitute with canola or avocado oil.
  • 0.25 cups orange juice Can substitute with apple juice.
  • 2.5 teaspoons vanilla extract
  • 4 large eggs Beaten in one at a time.
  • Butter or oil and flour, for the pan For preparing the pan.

Method
 

Preparation
  1. Heat the oven to 350°F and grease and flour a 10-inch tube pan.
  2. Stir the chopped apples with 5 tablespoons sugar and 1 tablespoon cinnamon, and set aside.
Batter preparation
  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, whisk together the 2 cups sugar, oil, orange juice, and vanilla.
  3. Pour the wet mixture into the dry mixture and stir until combined.
Combine
  1. Beat in the eggs one at a time, ensuring the batter becomes smooth.
  2. Scrape the bowl well to mix all ingredients evenly.
Layering and Baking
  1. Spread a thin layer of batter in the pan, then scatter a quarter of the apples.
  2. Dollop a quarter of the remaining batter over the apples, and repeat this process until all ingredients are used.
  3. Bake for about 1 1/2 hours or until a skewer inserted in the center comes out clean.
Cooling and serving
  1. Cool the cake in the pan for 20 minutes, then invert onto a cooling rack.
  2. Let it cool to room temperature before slicing.
  3. Serve as is, or pair with vanilla ice cream, whipped cream, or Greek yogurt.

Notes

The cake stores well at room temperature for up to 4 days, and can be frozen for up to 3 months. It tastes even better the next day.