I have been in loove with Jewish Apple Cake ever since I tasted it many years ago from Dining Rooms in Churchill square and I tried last year to make it on my own and the middle didn’t cook 😦 this time it cooked, more than before but did not stay up it fell in the pan but I ate it anyway yum! …. I may post a flopped cake photo later…:)

If you are wondering why there are no photos, it is because it was much better than last time, but still a flop, but improvement is improvement… it tasted great but looked not so great lol 3rd time is a charm. 🙂


  • All Purpose Flour, 3 cups
  • Canola Oil, 1 cup
  • Sugar, 2 1/2 cups
  • Salt, 1/2 teaspoon
  • Baking Powder, 3 teaspoons
  • Orange Juice, 1/3 cup
  • Vanilla, 2 1/2 teaspoons
  • Eggs, 4
  • Apples, 4  (I used Fuji)
  • Brown Sugar, 2 or more tablespoons
  • Cinnamon, 5 teaspoons


Preheat the oven to 325.  Grease and flour a tube pan.  Combine the flour, sugar, salt and baking powder in a large mixing bowl. Add the oil, orange juice and vanilla and beat well. Add the eggs, one at a time, beating well after each addition. Peel and core the apples and cut them into thin slices. Combine the brown sugar and cinnamon in a small bowl. Spread a third of the batter in the tube pan.  Arrange a layer of apples over it and sprinkle generously with the cinnamon sugar mixture. Continue with two more layers, ending with apples and cinnamon sugar.  Bake at 325 for about 90 minutes. Cool on a rack for a little while. Carefully turn it out onto a plate and serve.