Jewish/Catholic Apple Cake

Whether you call it Jewish or Catholic, this apple cake shows up at family gatherings across traditions for good reason. The oil-based batter makes it dairy-free (pareve for those keeping kosher), while the cinnamon-sugar apples layered through the middle and on top create pockets of caramelized fruit in every slice.

The batter is rich: four eggs, a full cup of oil, orange juice, and vanilla beaten until smooth, then the dry ingredients folded in. The oil keeps this cake moist for days, which is why it’s such a popular make-ahead dessert. It freezes well too, so you can bake one and save half for later.

McIntosh apples are the traditional choice. They break down during the long bake into soft, almost saucy pieces that meld with the cinnamon sugar. If your apples look small, use five instead of four. You want generous apple layers that you can see and taste in every slice.

Pour half the batter, arrange half the apples, repeat. The apples sink slightly into the batter as they bake, creating those signature fruity streaks.

Kitchen Tips

• Toss the apple slices with cinnamon sugar immediately so they don’t brown
• Use a well-greased tube pan. This cake sticks tenaciously without proper greasing
• Cool the cake upright in the pan. Inverting it too soon risks the apple layers sliding
• Test with a skewer at 1 ¼ hours. The center takes the longest to set

Variations

• Add chopped walnuts as the recipe suggests for crunch in every layer
• Use pears instead of apples for a softer, more delicate fruit layer
• Dust with powdered sugar or drizzle with a lemon glaze once cooled