Heavenly Apple Cake


 As published in The Jewish Holiday Baker, by Joan Nathan.

I love apple cake and this is a good one.  Sweet yet not too sweet.  It is a breakfast favorite in our house. Makes the break between Christmas and New Years easy with a house full of young adults. Everyone eats when they wake up!!!

Follow us on Google News! ✔️

YIELD Makes 1 Cake


    • 3 cups unbleached all-purpose flourscreen-shot-2016-11-30-at-4-43-46-pm
    • 2 tablespoons wheat germ (optional)
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 6 small Rome, Granny Smith, Yellow Delicious, or other low-moisture apples
    • Juice of 1/2 lemon
    • 4 large eggs
    • 1 cup vegetable oil
    • 2 cups sugar
    • 1 tablespoon vanilla extract
    • 1/2 cup orange juice
    • 1 teaspoon cinnamon


    • Preheat the oven to 350°. Grease and flour a 9-inch springform pan.
    • Mix the flour, wheat germ, salt, and baking powder in a bowl and set aside.
    • Peel, core, and slice the apples into eighths and place in another bowl. Sprinkle with lemon juice.
    • In a third bowl, beat the eggs until foamy. Add the vegetable oil and 1 3/4 cups of the sugar; beat well. Stir in the vanilla.
    • To the egg mixture; alternately add the dry ingredients and the orange juice. Pour half the batter into the prepared pan. Cover with half the sliced apples.
    • In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon and sprinkle half over the apples. Cover with the remaining batter.
    • Starting at the outside of the pan, neatly place the remaining apple slices in overlapping concentric circles. Sprinkle with the remaining cinnamon sugar mixture.
    • Put some aluminum foil on the bottom of the oven in case the batter leaks. Bake the cake on the middle rack for 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack before you carefully remove the cake from the pan.