Apple Cake

ChefGail's Aunt Rose was famous for this cake and we're lucky to have the recipe. It is also featured in the Maps, Markets and Matzo Ball Soup book.

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 8 medium Baking Apples, washed, peeled and sliced thinly (⅛” thick)
  • ½ cup Sugar (to mix into sliced apples)
  • 4 Large Eggs
  • 1 ½ cups Sugar
  • ½ cup Vegetable Oil such as Sunflower or Canola
  • 2 cups AP Flour
  • 2 tsp Baking Powder
  • ½ cup Orange Juice
  • 1 cup Washed Raisins
  • ½ cup Sundried Cranberries
  • ¼ cup Sugar (for top of cake)
  • 2 tbsp Cinnamon (for top of cake)
  • 1–2 tbsp Vegetable Oil (to grease baking pan)


  1. In a large bowl, mix sliced apples with ½ cup sugar and set aside.

  2. Preheat oven to 350º F.

  3. In a mixing bowl, put eggs, 1½ cups sugar and oil. Beat well.

  4. Sift flour and baking powder.

  5. Add alternately with orange juice to egg/sugar/oil mixture.

  6. Grease a baking pan (9” x 13” or 10” round) with 2 tbsp of the vegetable oil.

  7. Pour in ⅓ of the batter.

  8. Place apples evenly over the batter and sprinkle with raisins and sundried cranberries.

  9. Pour over remaining batter.

  10. Sprinkle top with ½ cup sugar and 2 tbsp cinnamon.

  11. Bake for 1 hour or until top and bottom are golden brown.

  12. If using a pyrex baking pan, turn over down 25º and note that baking time may be a bit less than an hour.

Recipe Notes

It’s easy to assemble the cake and works in a 9″ X 13″ pyrex pan or 10″ round cake (with removable base).

If you know the apples are pesticide free and not waxed, leave the skin on (more fibre and flavour). Enjoy this recipe — I know it will become a family tradition in your home too! - ChefGail

Serving Suggestions: Serve warm or at room temperature with whipped cream, ice-cream or caramel sauce.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram