Recipes Desserts Cakes Apple Cake Recipes Mom's Favorite Jewish Apple Cake 4.8 (21) 20 Reviews 13 Photos I've been making Mom's favorite Jewish apple cake for over 30 years and always get great compliments for it. Even my sweets-hating husband likes this one. I've been making it for my mother's birthday for years—it's her favorite. It's a dense cake with great flavor, so if you're looking for a light, fluffy cake, this is not for you! Submitted by Judy in Delaware Updated on October 15, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 20 mins Cook Time: 1 hr 15 mins Additional Time: 1 hr Total Time: 2 hrs 35 mins Servings: 12 Yield: 1 tube cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 5 tablespoons white sugar 2 teaspoons ground cinnamon 5 medium apples, peeled, cored, and thinly sliced 3 cups all-purpose flour 2 cups white sugar 1 cup vegetable oil ½ cup orange juice 4 large eggs 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat. Beat flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract in separate bowl until smooth and thoroughly blended. Batter will be thick. Transfer 1/2 batter into the prepared pan; top with 1/2 apple slices. Add remaining 1/2 batter; neatly arrange remaining 1/2 apple slices on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely. Cook's Notes: Use your choice of apples—Granny Smith for a more tart taste, or any firm apple that will hold its shape during baking. You can use canola oil instead of vegetable oil. I Made It Print Nutrition Facts (per serving) 485 Calories 20g Fat 72g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 485 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 17% Cholesterol 62mg 21% Sodium 340mg 15% Total Carbohydrate 72g 26% Dietary Fiber 3g 9% Total Sugars 46g Protein 6g 11% Vitamin C 8mg 9% Calcium 90mg 7% Iron 2mg 11% Potassium 141mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.