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Jewish Apple Cake

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“This is a nice way to bring in the fall! Apples and cinnamon. Regular sugar can be used in place of vanilla sugar. Pears would work great oin this.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 10-inch tube pan.
  3. Slice apples thinly, mix with lemon juice, sugar, cinnamon and cardamom; set aside.
  4. Sift flour, baking powder, and salt together. Beat eggs until foamy.
  5. Gradually beat in sugar, until mixture is thick and fluffy. Slowly pour oil into egg mixture, while beating continuously, mix until well blended. Add dry ingredients 1/3 at a time, alternating with orange juice, beating with a wooden spoon until smooth.
  6. Pour 1/3 of the batter into the pan.
  7. Drain the liquid from the apples and arrange half of the slices on top of the batter. Add another 1/3 of the batter, then the rest of.
  8. apples, and finally top with the remaining 1/3 of the batter.
  9. Bake for approximately 1 hour and 30 minutes, or until cake springs back when touched. Cool thoroughly before removing from the pan.
  10. Dust with powdered sugar.

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