Rosh Hashanah Apple Layer Cake (No-Fail Family Favorite)

An interesting thing happened when we officially re-launched this new chapter of ChallahCrumbs: people started reaching out with recipes they remembered and loved from years ago. To be honest, some I had long forgotten. But that’s the magic of putting things out into the big wide world—recipes become part of other people’s kitchens and stories. They get tinkered with, adapted, and treasured.

This cake was one of those “remembered” recipes. A friend wrote and said it’s a cake that her children and now grandchildren enjoy. And just like that, here we are—back in time, with a recipe that’s been passed around since the Netivot HaTorah Day School cookbook of the late ’80s or early ’90s (eek!).

We’ve played with it a bit over the years, but the truth is: this cake is a workhorse. It holds up to almost any variation or addition. And as we head into Rosh Hashanah, it feels right to bring it back. A no-fail apple cake is exactly what you need when cooking for a crowd and welcoming in the sweetness of a new year.

INGREDIENTS

Apple Mixture:

• • 4 cups peeled, sliced apples

• • 3 Tbsp cinnamon

• • 5 Tbsp sugar

Batter:

• • 3 cups all-purpose flour

• • 2 cups sugar

• • 3 tsp baking powder

• • 1 tsp salt

• • 1 cup oil

• • 4 eggs

• • ¼ cup orange juice

• • 1 Tbsp vanilla

DIRECTIONS

1. 1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease and flour a 10-inch tube pan or round pan.

1. 1. Mix Apples: In a small bowl, combine apples with cinnamon and sugar. Set aside.

1. 1. Make Batter: In a large bowl, sift together flour, sugar, baking powder, and salt. Create a well in the center and add oil, eggs, orange juice, and vanilla. Stir by hand until the batter is smooth and shiny.

1. 1. Layer It Up: Begin with a layer of batter in the pan, then add half the apple mixture. Repeat, ending with batter on top (you should have 3 layers of batter and 2 layers of apples). Optional: arrange a few extra apple slices decoratively on top and sprinkle with sugar for a pretty finish.

1. 1. Bake: Bake 45–60 minutes, until the top is shiny and a tester inserted in the center comes out clean.

FROM MY TABLE:

With four meals packed into Rosh Hashanah, every so often a dairy meal (happily!) makes its way to the table. And when it does, this cake is right at home—especially with a drizzle of caramel and a scoop of vanilla ice cream. Because honestly, a little ice cream never hurt anyone.