Jewish Apple Cake

This recipe was submitted and adapted by CSA member, Elizabeth Patten.


Cake batter

  • 1 ½ cups flour

  • 2 tsp baking powder

  • ¾ cup sugar

  • ½ tsp salt

  • 2 eggs

  • ½ cups safflower, canola, or other veggie oil

  • 1/3 cup orange juice or apple cider

  • 2 tsp vanilla


  • 4-5 small apples

  • chopped candied ginger pieces (optional)

  • ½ cup nuts (optional)

  • brown sugar

  • cinnamon

  • dash nutmeg

  • butter


For the cake batter, combine dry ingredients. Mix together wet ingredients. Add wet to dry and mix just until smooth.

For filling/topping: Blend to preferred consistency/sweetness.

Divide batter, and pour half into greased pan. Cover with a layer of filling. Cover with remaining batter and finish with layer of topping. Bake at 350 degrees for 1 ½ hours.

Other options: you can add plumped raisins, apricots,

or cranberries to topping, and use reserved water

(if you plump fruit) for batter.