Jewish-Style Apple Cake

A recipe perfectly suited for grey, chilly days — there’s nothing more comforting than a fragrant apple cake warm from the oven. And that aroma of cinnamon… irresistible.
What makes this cake special is the pairing of cinnamon with fresh lemon zest. The flavors complement each other beautifully and give this simple apple cake a unique twist.

Ingredients

For the apples:

• 1 kg apples

• 2 tsp cinnamon

• 1 lemon (zest and juice)

• 1 packet vanilla sugar

For the batter:

• 4 eggs

• 200 g sugar

• 1 cup neutral oil (such as sunflower)

• 2 tsp baking powder (mixed into the flour)

• 250 g all-purpose flour

• Icing sugar, for dusting

Preparation

1. Prepare the apples:
   Peel the apples, remove the cores, cut into quarters, then slice thinly. Place them in a large bowl and combine with the vanilla sugar, cinnamon, lemon zest, and lemon juice. Set aside.

2. Prepare the batter:
   Preheat the oven to 180°C (350°F). Line a 26 cm (10-inch) springform pan with baking paper.
   Beat the eggs with the sugar for several minutes until light and fluffy. Slowly pour in the oil while mixing. Reduce the mixer speed and gradually add the flour mixed with baking powder.

3. Assemble the cake:
   Pour half of the batter into the prepared pan. Spread half of the apples on top, then cover with the remaining batter. Arrange the remaining apples over the surface.

4. Bake:
   Bake for about 70 minutes. If the apples begin to brown too quickly, cover the cake loosely with aluminum foil. Bake until a skewer inserted into the center comes out clean.
   Turn off the oven and let the cake cool inside with the door slightly ajar.

5. Finish:
   Once completely cool, dust the top generously with icing sugar.

A wonderfully moist, aromatic cake that tastes even better the next day — if it lasts that long!