Jewish Apple Cake


Sugar and Moist Ingredients:

Dry Ingredients:


Sugar and Spice Filling:



  1. Preheat oven to 350°.
  2. Grease a 12-cup bundt cake pan. Set aside.
  3. Beat sugar with moist ingredients on medium-high speed for 10 minutes.
  4. Add dry ingredients and beat on medium speed until incorporated.
  5. In a small bowl, mix together sugar, cinnamon, and nutmeg; set aside.
  6. Prepare apples and set aside.
  7. Pour ⅓ of the cake batter into the bundt pan.
  8. Cover the batter with ¾ cup sliced apples.
  9. Sprinkle half of the sugar and spice mixture over the apples.
  10. Pour another ⅓ of the batter over the first layer of apples.
  11. Cover the batter with the remaining ¾ cup sliced apples.
  12. Sprinkle remaining sugar and spice mixture over the apples.
  13. Pour remaining batter over the apple layer.
  14. Bake for 1 hour. The top should be a nice, golden brown color and firm to the touch.
  15. Cool for at least one hour.
  16. After cooling invert cake pan over a cake plate and turn out.
  17. Sprinkle with powdered sugar.
  18. Serve.

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