Monday, April 24, 2017

Liz's Shabbat Apple Cake

Recipe for a tall cake, bursting with apples, and topped with a brown sugar crust.

Today I have the pleasure of sharing a recipe with you that comes from my friend Liz's new book, The Ultimate Jewish Shabbat Dinner. Liz writes the blog, The Lemon Bowl, and she shares many recipes from her Jewish and Syrian childhood. Given my passion for Middle Eastern cuisine, I'm obviously a fan.

The new book, though, is a collection of her grandmother Ljuba's Jewish recipes. I was flipping through the copy she sent me to review, and basically drooling over everything, when I came upon the apple cake recipe. Ding, ding! That was my mother's favorite cake and I was transported back to many delicious childhood memories. I knew as soon as I made the batter that this was going to be good and my faith was rewarded with a tall, satisfying cake that's bursting with apples and heavenly cinnamon. Enjoy!

Recipe for a tall cake, bursting with apples, and topped with a brown sugar crust.

You can purchase a copy of Food From Our Ancestors: The Ultimate Jewish Shabbat Dinner for $3.99 by clicking this linkLiz is also the author of two previous Food From Our Ancestors books, Italian Sunday Dinner and Mexican Sunday Dinner. You can purchase all three books for $9.99 by clicking this link.
Yield: 12 Servings
Author: Anita Schecter
Recipe for a tall cake, bursting with apples, and topped with a brown sugar crust.

Liz's Shabbat Apple Cake

Prep time: 25 MinCook time: 90 MinTotal time: 1 H & 55 M
Recipe for a tall cake, bursting with apples, and topped with a brown sugar crust.


  • 4 Apples, peeled and sliced
  • 2 Cups white sugar plus 5 tablespoons sugar
  • 3 Teaspoons cinnamon
  • 3 Cups flour plus 1/4 cup flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • 4 Eggs
  • 1 Cup oil
  • 1/4 Cup orange juice
  • 1 Teaspoon vanilla
  • 1/2 Cup brown sugar
  • 1/4 Cup flour
  • 4 Tablespoons butter, cut into small cubes


  1. Pre-heat the oven to 375 degrees. Grease and flour an angel food tube pan and set aside.
  2. Toss the apple slices with the 5 tablespoons of sugar and the cinnamon. Set aside.
  3. In a separate bowl, whisk together the flour, remaining 2 cups of sugar, baking powder and salt.
  4. In a third small bowl, whisk together the oil, eggs, orange juice and vanilla. Slowly add the wet ingredients into the dry and stir until combined.
  5. Pour 1/3 of the batter into the tube pan then layer with 1/2 of the apples. Add in another 1/3 of the batter and layer with the remaining apples. Pour in the final 1/3 of the batter on top.
  6. In another small bowl, mix the brown sugar with the remaining 1/4 cup of flour and sprinkle evenly on top of the cake batter. Dot with the butter and bake for 1 1/2 hours or until a toothpick comes out clean.
Created using The Recipes Generator
Photos are my own. Recipe from The Ultimate Jewish Shabbat Dinner, reprinted with permission.


  1. Your cake turned out beautifully!!!!!! Thank you so much for sharing with your readers!

  2. The list says baking soda but the instructions say baking powder...which one do we use?

    1. Hi Steph, thanks for catching the error! I've checked with Liz and it should be baking powder. I've corrected the ingredients list.

  3. Any idea if this would freeze well?

    1. Hi Lindsay - I have not tried to freeze this particular cake but most cakes do freeze well for a few days at least. I would let it cool completely, then wrap it very well in plastic wrap followed by aluminum foil.

  4. Is there any reason why you can’t just mix the apples in with the batter instead of layering?

    1. I believe it's to help stop the apples from sinking to the bottom of the cake.


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