Jewish Apple Cake Recipe – The BEST Moist & Easy Apple Cake From Scratch! (Easy Step-by-Step How-To)

Learn how to make the best Jewish Apple Cake with this easy step-by-step recipe! This classic, family-favorite cake is incredibly moist, dense, and packed with layers of sweet apples and a delicious cinnamon-sugar filling. It is the perfect dessert for birthdays, holidays, brunch, as a coffee cake, or any cozy fall day.

This Jewish Apple Cake is a true showstopper that’s surprisingly simple to assemble. We’ll walk you through mixing the tender batter, preparing the apples, and layering everything in a tube pan for a perfect bake every time. It’s the only apple cake recipe you’ll ever need!

GET THE FULL APPLE CAKE RECIPE HERE: https://thekellykitchen.com/jewish-apple-cake/

00:00 INTRO
00:46 INGREDIENTS
00:59 DRY INGREDIENTS
01:36 WET INGREDIENTS
02:35 SUGAR & CINNAMON
02:54 APPLES
03:27 CAKE ASSEMBLY
04:46 BAKING
05:16 REMOVING FROM PAN

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Welcome to the Kelly Kitchen where we’re baking up a family favorite today, Jewish apple cake. This is a perfect cozy recipe um for a nice fall day. And we actually use this recipe for every family function. It is extremely easy and is just that perfect comfort food and dessert or it could be great for a breakfast with a cup of coffee. It has layers of sweet apples, a dense, flavorful cake, and these ribbons of cinnamon and sugar that are woven throughout. It’s absolute heaven and makes your kitchen smell fantastic. All right, let’s get started. Here are the ingredients you’re going to need. allpurpose flour, sugar, baking powder, vegetable oil, orange juice, room temperature eggs, six medium apples, and ground cinnamon. Okay, we’re going to start with a large mixing bowl. And you’re going to add your allpurpose flour. And I always use a kitchen scale for these measurements, uh, just to make it more exact. It’s always recommended for baking. And then you’re going to add your granulated sugar, which not only sweetens, but it also tenderizes our cake. Then you’re going to add baking powder, which is the leavenning agent. And then you’re going to mix all of the dry ingredients together. [Music] After you mix the dry ingredients, you want to pour in vegetable oil, which adds moisture and it helps to keep the cake tender. Mix it a little bit and then add in orange juice, which brightens the flavor and also adds more moisture to your cake. Finally, you’re going to add four room temperature eggs. And this gives your cake structure. And the reason we use the room temperature eggs is because it helps to mix into the cake batter more evenly and disperse throughout so that you don’t have to overm mix the batter because when you overm mix it results in a chewy tough cake structure. So this way it incorporates fairly easily and you get that light even though it’s a dense cake it’s very tender. So, as you can see, you’re just mixing that batter until it is smooth, and you don’t want to over mix it. You’ll see that the consistency is very thick, and that’s perfect. In a separate small bowl, you’re going to combine the granulated sugar and ground cinnamon. This is going to be layered throughout the cake, and it’s placed on top of the apples, and it really just enhances the apples and gives it that cinnamon sugar amazing flavor. So, you’re going to peel six medium apples. I prefer to use honey crisp or pink lady. And there are certain apples that are great choices for baking that are typically different than apples you would use for eating. I have on the kellykitchen.com an explanation of ones that are good choices for using in recipes like this. So, you’re going to peel those apples and then we’re going to slice them up into bite-sized pieces. Um they don’t have to be perfect, but they should be relatively the same in, you know, the thickness so that they bake evenly. And now it’s time to assemble the cake. You are going to spread 1/3 of the batter evenly in the bottom of the pan. And then you’re going to top with 1/3 of your sliced apples. Just kind of spreading them around evenly as you can. And then you’re going to sprinkle a third of your cinnamon sugar mixture over those apples. You’re going to repeat this layering two more times and end with the final layer of cinnamon and sugar on top. Now, when you’re doing that middle layer of batter, don’t worry if it doesn’t fully cover the apples. It’ll spread out and fill in during the baking. So, just try to get it as evenly as possible with the layering. It’s can, you know, be a little tricky sometimes. Sometimes I make the second layer a little bit thinner than the other two, but just do it the best you can and it will still look perfect. When putting the apples alone in the layers, I just like to toss mine about and kind of give it that rustic look, but you can make it more organized if you want. Just be creative and do what works for you and it’ll taste great either way. This cake takes 60 to 90 minutes to bake. And mine usually takes about 70 to 75 minutes, but all ovens vary. And you have to just determine based on looking at it the top. It might look slightly underdone, a little bit gooey, but you should be able to test with a toothpick to make sure that underneath is fully cooked. And it will depend on the moisture level of your apples. If they’re extra juicy, your cake might take a little bit longer because all of that water is released into the cake and it just takes a longer time for it to cook fully through. So you that’s why there’s such a big range between the 60 and 90 minutes. When your cake is done, you’re going to want to let it cool in the pan for about 15 to 20 minutes before removing it from the outer pan. After removing it from the outer pan, I will let the cake cool completely on the inner tube. Usually, it takes several hours. And then I will take a little a butter knife and run it around the bottom of the inner tube pan to lift it out onto your serving plate. So, you just want to be careful with that cuz, you know, it is a little terrifying that you’re going to break the cake. But, usually it’ll just lift right off. And again, I love the baking spray with flour. It really does a great job at just releasing it. This cake is so wonderfully moist and tender, and with these layers of spiced apples, it’s really a perfect treat. You can find the full recipe and the detailed instructions at our website, the kellyitchen.com. And if you enjoyed watching this recipe, please give us a like and subscribe to our channel for more simply good recipes from the Kelly Kitchen. Thanks for watching. [Music]