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The Ultimate Moist Jewish Apple Cake with Cinnamon-Sugar Streusel

Close-up of a moist slice of jewish apple cake showing tender crumb and chunks of baked apple.
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This recipe yields a wonderfully moist Jewish Apple Cake, featuring tender apples layered throughout and topped with a sweet cinnamon-sugar crust. It is a classic, dairy-free dessert perfect for holidays like Rosh Hashanah or any fall gathering.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup orange juice
  • 3 large Granny Smith apples, peeled, cored, and thinly sliced
  • 1 teaspoon ground cinnamon (for apples)
  • 1/2 cup brown sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine 1 cup of the granulated sugar, vegetable oil, eggs, vanilla extract, and orange juice. Beat these wet ingredients until they are well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  5. In a separate small bowl, toss the thinly sliced apples with the remaining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.
  6. Prepare the streusel topping by mixing the brown sugar and the second teaspoon of cinnamon in a small bowl.
  7. Layer the batter and apples in your prepared pan. Place half the batter in the bottom of the pan. Arrange half of the spiced apple slices over the batter. Repeat with the remaining batter and apples.
  8. Sprinkle the cinnamon-sugar streusel topping evenly over the top layer of apples.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before inverting it onto the rack to cool completely.

Notes

  • This cake is naturally dairy-free, making it suitable for many dietary needs.
  • For an extra moist texture, you can substitute 1/2 cup of the oil with an equal amount of unsweetened applesauce.
  • If you use a bundt pan, the baking time might increase slightly; check for doneness around the 70-minute mark.

Nutrition

Find it online: https://cookingbycarla.com/jewish-apple-cake-moist-recipe/