Jewish Apple Cake Recipe (Layered Cinnamon Apple Cake)
Jewish apple cake recipe with cinnamon-sugar apple layers and a vanilla-forward, tender crumb. This version keeps the malzemeleri list simple and the nasıl yapılır steps clear, so you can bake, cool, and slice with confidence.
Ingredients
1. For the cake batter
2. For the apple layers
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease a cake pan well; lining the bottom with parchment helps with an easy release.
Mix the dry ingredients
In a large bowl, combine flour, baking powder, and salt. Stir until evenly blended and free of obvious lumps.
Add sugar and vanilla
Stir the sugar into the dry mix, then add the vanilla. Keep mixing until the sugar is well distributed.
Work in the eggs
Add the eggs one at a time, mixing on low just until the batter comes together. It may look thick—this is expected for this cake.
Prepare the apples
Toss the sliced apples with 1/2 cup sugar. In a separate bowl, mix cinnamon with 4 tablespoons sugar.
Layer the cake
Spread one-third of the batter in the pan. Add a layer of apples and sprinkle with the cinnamon-sugar. Repeat twice more, finishing with a cinnamon-sugar sprinkle on top.
Bake
Bake on the middle rack for about 60 minutes. Start checking around minute 50; a toothpick should come out clean when it’s done.
Cool and slice
Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool fully. Slice and serve; a light dusting of powdered sugar is optional.