Philadelphia Jewish Apple Cake

Anita Hoffman


Moist, dense and full of cinnamon-sugar coated apples.
Photo adapted from Joy of Kosher.


★★★★★ 1 vote

30 Min
1 Hr 15 Min


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  • 6 c
    peeled, thinly sliced apples (about 3 large apples))
  • 1 c
  • 4 tsp
  • 3 c
    flour, sifted
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1 1/2 c
  • 1/2 c
    light brown sugar
  • 1 c
  • 1/2 c
    orange juice
  • 2 1/2 tsp
  • 1/2 c
    chopped nuts (optional)
  • 4
    large eggs

How to Make Philadelphia Jewish Apple Cake


  1. Mix apple slices with cinnamon and 1 cup sugar; set aside.
  2. Combine dry ingredients in a medium bowl; set aside.
  3. Beat eggs with 1 1/2 cup sugar and 1/2 cup light brown sugar.
  4. Alternately add dry ingredients and oil to the wet ingredients, then add the orange juice and lastly the vanilla and beat for 1 minute.
  5. Pour 1/3 rd of the batter into a greased and floured tube pan.
  6. Layer 1/3 rd of the apples and nuts over the batter.
    Repeat with layer of batter, then apples and nuts, then batter, then final layer of apples and nuts.
  7. Drizzle the cake with a bit of the remaining cinnamon-sugar "syrup" from the apple bowl.
  8. Bake at 350 degrees for 1 1/4 hours or until tester comes out clean.
  9. Allow the cake to cool in the pan for 25 minutes.

Printable Recipe Card

About Philadelphia Jewish Apple Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Jewish

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