Apple Cake




About: My name is Randy and I am a Community Manager in these here parts. In a previous life I had founded and run the Instructables Design Studio (RIP) @ Autodesk's Pier 9 Technology Center. I'm also the author ...

This apple cake recipe is an old family recipe that is delicious and easy to make. In addition, it is also dairy-free. Old Jewish recipes tended to be so because it made them pareve (lacking in meat or dairy), and able to be eaten with any meal. My family has been making this as long as I can remember, and it is a surefire crowd-pleaser. For some variation, it can also be made with peaches or apricots.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Ingredients

Wet ingredients:
4 eggs
1/2 cup orange juice
1 teaspoon vanilla
3/4 cup coconut oil (originally canola oil)

Dry Ingredients:
3 cups of flour
1-1/2 cups sugar
3 teaspoons baking powder
1 pinch of salt

6 large apples
1 to 1 sugar and cinnamon mixture

Step 2: Wet Ingredients

Mix together all of the wet ingredients.

Step 3: Dry Ingredients

Mix together the dry ingredients and then combine them with the wet ingredients to create the cake batter.

Step 4: Topping

Peel and slice the apples.

Pour 3/4 of the batter into a large greased pan.

Arrange the apples atop the batter, and sprinkle cinnamon and sugar upon them.

Finally, spread the remaining cake batter over the top of the apples.

Step 5: Bake

Bake the cake at 350 degrees for about 45 minutes. When you can stick a toothpick into it and it comes out dry, the cake is ready.

Take it out of the oven and let it cool down before serving.



    • Spicy Challenge

      Spicy Challenge
    • Classroom Organization Challenge

      Classroom Organization Challenge
    • Indoor Lighting Contest

      Indoor Lighting Contest

    6 Discussions


    2 years ago

    Excellent! I just got a peck of apples, and this will take up a few of them! Two notes, one question: Note 1. Using orange juice especially you can get away with substituting 1/8th to 1/6th of the white flour with whole wheat and not risk the kind of brash edge on the flavor that ww sometimes adds. I personally like the ww combo flavor but not everyone does . . . .. Note 2. Light brown sugar would probably work as well as granulated -- use an equal weight (NOT volume) substitution, which is to say 300 grams. Question: when you say 1 to 1 cinnamon to sugar you are talking volume proportions? So, for instance, 1 tablespoon each cinnamon and sugar? (I usually use a proportion of 6 sugar to 1 cinnamon (e.g., 4 Tbsp sugar to 2 tsp cinnamon) but I also 'louse it up' these days by using brown sugar rather than granulated white. And I'm not usually putting it on an entire cake, but on buttered toast . . . . )

    1 reply

    Reply 2 years ago

    Hi. It's by volume, but it's just lightly sprinkled on top. It does not have to have very precise. It's really to your liking.


    2 years ago

    This sounds amazing- thank you for sharing it ?

    7 Mile Makery

    2 years ago

    Thanks for the recipe Randy. I used to make something similar with my mum when I was a child but had long forgot about this delicious home-style cake.