Grandma’s Apple Cake


This is another delicious recipe from my Grandma, one that I grew up on in addition to her amazing plum cake. It is a take on Jewish apple cake, from an old cookbook she has with her notes written beside the recipe. With apple season upon us, this is a perfect fall recipe. Also, If you have family members who are not so fond of pumpkin, then this would also make a great Thanksgiving dessert. It tastes like apple pie in cake form, and it is really easy to prepare and is so delicious.


  • 1 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • Pinch of Kosher (coarse) salt
  • 1 cup granulated sugar, plus an additional 1/4 cup for the apples
  • 3 large eggs
  • 3/4 cup canola oil
  • 1 tsp pure vanilla extract
  • 3 granny smith apples (or other tart apple), peeled, halved, cored, and sliced thin
  • 1/2 tsp lemon juice
  • 1/2 tsp cinnamon
  • Icing sugar for dusting cake



  1. Preheat oven to 350 degrees and grease a 10 inch tube pan with a removable bottom.
  2. In a bowl, combine apple slices with 1/4 cup of sugar, lemon juice and cinnamon, coating the apple slices well, and then set aside until they are needed to be added to the cake.
  3. In a medium bowl whisk together flour, baking powder and salt and set aside.
  4. In the bowl of an electric mixer, beat sugar, eggs, oil and vanilla until smooth.
  5. Add in flour mixture and mix until incorporated well.
  6. Pour 2/3 of the batter into the tube pan.
  7. Place apple slices overlapping on top of the batter, layering them evenly. Pour any remaining juices left in the bottom of the apple bowl over the apples.
  8. Pour the remaining batter on top of the apples, smoothing it evenly over the top (don’t worry if some apple bits are peeking out, the batter will rise up).
  9. Bake at 350 degrees for 40 minutes, then lower the oven temperature to 300 degrees and bake for an additional 20 minutes.
  10. Remove cake from oven and cool for 10 minutes, then remove tube from pan and let cake cool completely on a cooling rack. (Note: I found the cake too delicate to remove from the tube, however next time I may try lining the bottom with parchment paper which may make it easier).
  11. Dust cake with icing sugar once completely cool. Store cake under a cake dome, or slice and store in an airtight container.



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