Jewish Apple Cake Recipe (Layered Cinnamon Apple Cake)

Heat the oven to 350°F (175°C). Grease a cake pan well; lining the bottom with parchment helps with an easy release.

In a large bowl, combine flour, baking powder, and salt. Stir until evenly blended and free of obvious lumps.

Stir the sugar into the dry mix, then add the vanilla. Keep mixing until the sugar is well distributed.

Add the eggs one at a time, mixing on low just until the batter comes together. It may look thick—this is expected for this cake.

Toss the sliced apples with 1/2 cup sugar. In a separate bowl, mix cinnamon with 4 tablespoons sugar.

Spread one-third of the batter in the pan. Add a layer of apples and sprinkle with the cinnamon-sugar. Repeat twice more, finishing with a cinnamon-sugar sprinkle on top.

Bake on the middle rack for about 60 minutes. Start checking around minute 50; a toothpick should come out clean when it’s done.

Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack to cool fully. Slice and serve; a light dusting of powdered sugar is optional.