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The Best Moist Jewish Apple Cake (Dairy-Free)

Close-up of a moist slice of jewish apple cake showing tender crumb and visible apple chunks.
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This classic Jewish Apple Cake recipe delivers incredible moisture and is studded with tender apples, topped with a simple cinnamon-sugar crust. It is naturally dairy-free, making it perfect for any gathering or holiday.

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 tablespoon ground cinnamon, divided
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce (unsweetened)
  • 3 large Granny Smith apples, peeled, cored, and diced

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt 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, 2 teaspoons of the cinnamon, the vegetable oil, eggs, vanilla extract, and applesauce. Beat with an electric mixer until well combined and smooth.
  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 small bowl, mix the remaining 1/2 cup of granulated sugar with the remaining 1 teaspoon of cinnamon. This is your cinnamon-sugar topping.
  6. Fold half of the diced apples into the cake batter gently. Pour half of the batter into the prepared pan.
  7. Sprinkle half of the cinnamon-sugar mixture evenly over the batter layer. Top with the remaining diced apples. Pour the rest of the batter over the apples.
  8. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the batter.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • For maximum moisture, use Granny Smith apples as they hold their shape well during baking.
  • You can substitute the oil with a neutral-flavored oil like canola or sunflower oil.
  • This cake is excellent served plain or with a light dusting of powdered sugar after cooling.

Nutrition

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