Jewish Apple Cake
This Jewish Apple Cake is a wonderfully dense and moist cake batter studded with tons of cinnamon-sugar coated apples. It’s the perfect fall dessert for any occasion!
I know that fall doesn’t OFFICIALLY begin until next Friday (September 22nd), but I’m totally in the camp that once Labor Day is in the rearview mirror, all bets are off on apple and cinnamon and hot chocolate and jeans, hoodies, and blankets. Bring it all on!
I’m ringing in apple season this year with this absolutely spectacular Jewish apple cake. It was sent to me last summer by a reader, Linda, who said she had been making it for years and that it’s a big family favorite. Thank you, Linda, for sending this amazing recipe over! There are countless recipes for Jewish apple cakes floating around online, and you may have your own version, but if you’ve never tried one, this is an absolutely phenomenal apple cake that’s perfect for any fall occasion.
You start with a TON of granny smith apples (perfect if you plan an apple picking trip!) and toss them in sugar and cinnamon. While they’re taking a cinnamon-sugar bath, mix up the cake batter. The mixing method is a little different, as you add the eggs last, and it’s a thick batter, but trust me, this works!
When Linda emailed me the recipe, she said that she intentionally “ribbons” her batter in layers over the apples without covering them completely so that the cake has apples all throughout and not distinct layers of cake and apple. It totally worked with mine (as you can see), and I just loved having chunks of apples in every single bite!
The crumb of this cake is compact but OH SO velvety smooth and super moist. Linda talked about how much her family loved the crust on this cake and I agree – I think it was my favorite part! The texture of the cake really reminded me of the Russian pound cake that my aunt and grandma used to make around the holidays (I need to resurrect that cake!).
Linda said that this particular recipe is from Chef Robert Bennett of Classic Bakery in Cherry Hill, New Jersey; when I Googled “Jewish apple cake” I found tons of recipes nearly identical to this one, so it may be one of those recipes that has been floating around in grandmas’ kitchens for decades!
If you need something a little extra special in the dessert department this fall, give this Jewish apple cake a try – it’s dessert comfort food at its best.
And if you have your own recipe for Jewish apple cake, I’d love to hear how it’s similar or different to this one! Tell me all about it!
Five years ago: Oatmeal-Raisin Ice Cream
Jewish Apple Cake
Ingredients
For the Apples
- 6 medium granny smith apples, peeled, cored and chopped (about ½-inch pieces)
- 5 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
For the Cake
- 2¾ cups (343.75 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar
- 1 cup (218 ml) vegetable oil
- ¼ cup (62 ml) orange juice
- 2½ teaspoons (2.5 teaspoons) vanilla extract
- 4 eggs
Special Equipment
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Prepare the Apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
- Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs). Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
- Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter. Ribbon one-quarter of the remaining cake batter over top of the apples; the batter should not completely cover all of the apples (it will spread when baking). Repeat three more times with the remaining apples and cake batter, ending with a layer of cake batter, but again it will not totally cover the apples, that's okay!
- Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 5 days.
Notes
- I used a slotted spoon to transfer the apples so that not too much juice transferred, but there still was some and it didn't appear to negatively affect the cake at all.
- You could also use a standard-size Bundt pan if you do not have a tube pan.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve used this recipe soooo many times. Thank you! It’s always perfect. Side
Note – I was out of orange juice and used pineapple juice a few times, cake was still so delicious!
This is a fantastic recipe. My dad used to make Jewish Apple cake when I was a kid and it was my favorite. In honor of his passing I decided to try it as we unfortunately couldn’t find his original recipe. This one is very close. Wonderful moist dense cake. My son went crazy for it! Thank you!
Can you use cake flour instead of the first three ingredients?
Is there a reason the eggs are added after the dry ingredients? I typically would add them before, and that seems like it would be easier than mixing into the stiffer batter after the dry.
Should the batter be elastic ?
I make the same one with 3 cups of flour being the only difference. Oh…I add walnuts!!!!!
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I am the Jewish apple cake it turnt out delicious my family loved it and I will make it again yum
I did the Jewish Apple cake, following the recipe. It is really delicious. Will do again. Thank you for sharing the recipe.
A M A Z I N G
I used English cake pans bc I didnt have a bundt or tube pan. It came out incredible. Intensely flavorful and moist. My family said its the best cake they have ever had in their lives- and we have some heavy competition here. Thank you!
Has anyone replaced vegetable oil with applesauce? I always make that substitution in other recipes. Wondering how this will taste.
Should it cool in pan a bit before inverting onto a serving plate ?
DELICIOUS!
I baked with 1/2 cup less sugar and added pecans! Used 2 loaf pans.. mixed all ingredients together and it was delicious!
Moist and delicious. I went against tradition and baked it using convect at 325 x 60 mins..
I love this recipe. Any tips to prevent it from sticking to the pan? Made it twice Delicious but the cake separated in half toward the bottom. I had to stick it back together. Nobody cared bc it was delicious. I’m a skilled baker and this has me flummoxed. Thank you
Peg, I smack the pan up, down and all around quite a few times and this makes the cake release intact.
I can not get the cake out of the pan.
I sprayed and floured the bundt pan well.
Is there a trick I don’t know about?
Thanks
I had the same problem of the cake separating horizontally while turning it out of the pan (even after watching every YouTube video on the topic) so I decided to try parchment paper in the bottom of my Tube pan…Just trace around the bottom of the tube pan onto parchment paper with a pencil and cut the donut shape a little smaller so it fits right in the bottom … before placing the parchment paper, spray the whole pan with nonstick baking spray (This helps the parchment to stay put while adding the batter) I also flour the sides of the pan a little…After baking I let it sit for about 10 minutes and then gently scrape down the sides of the pan including the center circle with a narrow thin plastic flat scraping tool that actually came with my vita mix…I actually just tried this yesterday when I made two Jewish apple cakes for neighbors and the cakes came out perfectly both times!!! Definitely cause for a happy dance! Hope this helps
I started using the Joy brand of nonstick spray with flour on all of my cakes and to this day have never had a problem with sticking. Just a tip.
Thank you so much!!! I made your Jewish Apple Cake. I went exactly by your recipe. It was absolutely the BEST!!! I loved the crunch to the outside of the cake. I sprinkled a little sugar and cinnamon on top. This cake recipe is delicious!!!!!
I have made this three times in the last few weeks. Today it is for the library bake sale! Delicious. I did cut sugar to 1 and a half cups. No problem with pouring batter as I bake with extra large or jumbo eggs so that gives plenty of liquid to the mix. And yes, use the tablespoon of cinnamon in the apples, you won’t be sorry.
It’s in the oven right now. Am interested in how long you allow to cool before attempting to remove it from the tube pan. Please???
This apple cake is delicious. It is by far the best apple cake I have ever had !! So moist and flavorful. I normally make 2 pans by doubling the recipe. I share with friends.
I made this for the first time. I split it into two loaf pans it worked great except you have to decease the bake time.
I did not remember that my nephew has allergies to oranges so today I am going to try lemon juice and make it in a bundt pan. He could not eat the other
It is a wonderful cake.
have been making Jewish Apple Cake for about 40 years and it is always a fave
I have never baked with orange juice before… silly question, but can I just the juice of an orange, or do I need to buy store bought orange juice?
Yes, you can totally use the juice of an orange!
Does anyone know if you can replace some of the white sugar with brown sugar? I notice many of the comments say it was too sweet, so I wonder if I do 1 cup white sugar and 1/2 cup of brown sugar if that would taste good?
Thank you! Hoping to make this for Rosh Hashanah this year!
The recipe doesn’t say how long to cool IN THE PAN before removing cake…only to cool to room temp before serving.How long before removing from pan?
I don’t own a tube pan or a bundt pan. Would this work in a loaf pan? I think a regular round pan is probably too wide, and the edges would overcook by the time the center would be done.
I split this between two loaf tins. Works great.
It would be too much for one loaf pan, but you might be able to make two!
Thank you so very much for the lady locks(cream Horns). I literally got the chills over it. It took me back to those days. (Told you before, I’m goofy). I don’t remember putting water in it, and I used the whole eggs. Sometimes people change things a little I also didn’t use kosher salt. Otherwise it seems close to what I had. Don’t remember the measurements of the ingredients. I want to start making them right now!!!!! Have to get clothespins and a few ingredients. Can almost taste them now. Yes, they were very popular for weddings. Fantastic. Thank You. God Bless you.
Michelle—I’ve made this cake for over 30 years and its origins go back many years before that. Look at this discussion https://trustforce.wordpress.com/2018/05/08/jewish-apple-cake/ which delves into a lot of the history of this cake.
I would disagree with you about mixing the apples throughout the batter. I’ve tried both the two layer method I describe which is much more authentic and the mixed throughout method, and the cake tastes much better with the two apple layer approach.
Given the similarities between my recipe, your version, Deb Perelman’s version, Joan Nathan’s version, etc, etc; there is probably some point of common source many years ago, but all my research has turned up is frayed 3 by 5 inch recipes written by grandmothers or great-grandmothers or synagogue sisterhood cookbooks. I have not found the true original recipe or its creator. I would like to give credit to whoever came up with this recipe, because it is such a wonderful cake and has given countless generations pleasure!
Hi Michelle, I was looking for an apple cake that didn’t have any butter and that’s when I found your website. I made this apple cake today and it’s delicious. It’s very similar to my mom’s Italian apple cake. I guess in every nationality we each have their favorite apple cake recipe :-) Thanks so much for the recipe.
This Jewish Apple Cake recipe is excellent. The taste was very close to my mother’s recipe. I’ve made it twice now and the second time I reduced the sugar to 1 • 1/2 cups. The cake was moist and very flavorful. Less sweet makes it a nice cake to have with coffee or tea in the morning. I used a tube pan and used bakers spray to coat the inside. No trouble at all removing the cake.
This cake is amazing! Followed recipe exactly. Used a bundt pan.
It’s been years since I’ve had a Jewish apple cake and after seeing this recipe, I really want to try it!
I thought this cake would be a departure from the usual for Xmas. However, despite being an experienced home baker & following your recipe exactly, (even used the exact pan you did), the cake was very difficult to release. When I could finally unmold it, 25% stayed in the pan. This meant I could not possibly serve it to guests. Also, I thought the cake was way too sweet, but that, of course, is a matter of personal taste. Where did I go wrong? Many thanks & happy holidays.
The same thing happened to me.
Same thing happened to me too, I couldn’t serve it to my guests
1 tablespoon of cinnamon sounds like an awful lot,is that measurement correct
This was the best apple cake I’ve ever baked! I didn’t layer the apples with the batter. I sliced my apples and mixed them into the batter. So moist and so delicious!
Absolutely the BEST. I changed the OJ to Meyer lemon juice because I didn’t have orange juice. It was fabulous. I only baked mine about 50 minutes, not 90, but this may have taken less time to vabake because I used a tube pan. Rave reviews from all who ate it.
Can this cake be made in advance and frozen ?
Hi Daveda, Yes, this cake freezes well!
This was delicious! I could almost have reduced the sugar because it was quite sweet. But it was absolutely delicious. I halved the recipe and made it in a 9″ round pan (reduced cooking time to approx. 45 min.) The apples were so tender and wonderful. I also used some Fuji apples a little past their prime instead of Granny Smith — perhaps that’s why I could have reduced the sugar a bit. Terrific, easy recipe. I’ll definitely make this again.
Dont know what went wrong but, batter was so thick could barely get it off the spoon. Had to drop globs of batter over the apples.
There is no direction about proper removal of cake from pan. I am using a Bundtcake pan, but would appreciate details per my question. Can’t wait to try this recioe!
Simply plan a serving platter over the top of the Bundt pan and turn it upside down so the cake releases right-side-up on the serving platter.
Has anyone tried making this in loaf pans? Thinking two 9 x 5 pans but not totally sure what the bake time would be.
This recipe is virtually identical to that in Michael Romano’s “Family Table: Favorite Staff Meals from Our Restaurants to Your Home” published in 2013.
I followed this as stated. Taste was wonderful. But my apples still migrated to the top. Don’t get it?!
have been making this for years and hubby loves it
I made as muffins. Reduced the sugar to 350 grams. Sprayed large silicone muffins liners (I used 14) and placed them on a large sheet pan lined with foil. Mixed the apple mixture with the cake mixture. Used a bit more cinnamon. Filled the liners and baked at 350 for just under 35 minutes. Absolutely spectacular. We are awaiting the arrival of Hurricane Florence so this is part of the food stockpiling! Great recipe
Hi! I cannot wait to try this one! I lost my hand written family recipe for apple cake some time ago and just about give up on replacing it. With the addition of walnuts this one could be an awesome substitution. My question – hope I don’t sound stupid – with the addition of the eggs, am i to continue mixing with a wooden spoon or is this the time to whip out my Kitchen Aid mixer?
I would say continue with your wooden spoon. It doesn’t say in the recipe to move the batter into the mixing bowl of a stand mixer. Hope this helps!
Hi Gayle, Continue using a wooden spoon, no mixer needed!
This is a great recipe. Better than a previous
Jewish Apple Cake I used to make.
I did👍 I really like it, but just a little to sweet for me. I’ll reduce the sugar next time. Otherwise very good 👍
Made this! One of the best apple cake recipes ever. Made mine in a 9 x 13 pan and it worked great. Very moist, very delicious. Family loved it and want me to make again!!
Hi! With the 9×13, did you have to adjust the cooking time at all? Thanks.
H ow long did u .com in a 9x 13 pan???