Mom's Jewish Apple Cake

Step 1

Preheat oven to 325°F.

Step 2

Grease and flour tube pan.

Step 3

Peel, core, and cut apples into 12 thick slices each.

Step 4

Place in a bowl, sprinkle over about one-third of the cinnamon sugar mixture, and toss together with your hands.

Step 5

Add all ingredients to a mixing bowl (except apples and cinnamon sugar mixture) and mix together until the batter is smooth.

Step 6

Spoon about half of the cake batter into the bottom of your greased and floured tube pan. 

Step 7

Arrange half of the sliced apples on top of the batter, then sprinkle with half of the cinnamon sugar mixture. 

Step 8

Next, add the remaining batter, then another layer of apples, then finish the top with the remaining cinnamon sugar.

Step 9

Bake in the oven for 1-1/2 hours or until a skewer inserted into the cake comes out mostly clean (don’t overbake or it may become dry).

Step 10

Let cool on the counter for about 15 minutes. Then gently slide a butter knife around the sides to loosen the cake from the pan. Prop it up on top of a large can (like a large can of whole tomatoes) and drop the sides off the pan.

Step 11

Place it back on the countertop and run a knife between the cake bottom and the bottom of the pan. Carefully but quickly invert the cake onto a plate (to remove it from the tube), then invert it again onto another plate, so it’s right-side up.

Step 12

Store covered on the counter for several days.

Step 13

Serve warm with a steaming mug of of coffee and enjoy.