Aunt Lillian’s Apple Cake


Adapted from Inside the Jewish Bakery, Stanley Ginsberg & Norman Berg

Apple cake is another large cake that was sold by the pound, and is both a wonderful conclusion to Shabbos dinner and a great way, along with a cup of coffee, to start any day.


4 medium tart cooking apples peeled and cut into 1” cubes
1 1/2 Tablespoons sugar
2 teaspoons  cinnamon
2 3/4 - 3 cups  of flour, unsifted
1 Tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup vegetable oil
2 cups sugar
1/2 cup orange juice
1 tsp  vanilla


Preheat oven to 350 F. Grease and flour or line with parchment bottom of a 13 x 9 pan  or a 9” tube pan.

Mix peeled and cut apples with 1 1/2 Tablespoons sugar and cinnamon and set aside to macerate. Sift together flour, baking powder and salt and set aside.

With an electric mixer, at medium spee, beat eggs until thick and light yellow, 4 to 6 minutes. Add oil and 2 cups of sugar and blend thoroughly.

Add flour mixture one cup at a time, alternating with the orange juice; blend throroughly between additions.Add the vanilla extract with the last of the orange juice.

Pour 1/3 batter into pan and arrange 1/3 of the macerated apple pieces, and their juice, evely on top on top of the batter. Repeat two more times until all ingredients used.

Bake for 50-60 minutes in a rectangular pan or 60-70 minutes in a tube pan, until the top is a rich brown and the cake feels firm to the touch (a tester will come out moist because of the apples).

Transfer to a rack and let the cake cool in the pan before removing. Slice and serve plain or sprinkled lightly with confectioner's sugar or cinnamon sugar.


Yield: Makes one 13 x 9-inch rectangular cake or one 9-inch tube pan cake.

Desserts: Cake, Apple, Parve, Kosher

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