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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
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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!
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.
- 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.
Nutritional values are based on one servingCalories: 345kcal
Fat: 3g
Saturated fat: 2g
Cholesterol: 54mg
Sodium: 217mg
Potassium: 264mg
Carbohydrates: 74g
Fiber: 3g
Sugar: 48g
Protein: 5g
Vitamin A: 140%
Vitamin C: 6.8%
Calcium: 74%
Iron: 1.9%
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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???
I have made this apple cake often, and love it, but I have peaches I need to use up. Does anyone know if fresh ripe peaches could be substituted for the apples in this recipe?
Hi Chris, I haven’t done it, but I think it would be good!
I’ve made it with peaches….I add about a quarter tsp. of nutmeg to the cinnamon and sugar, and besides the 1 tsp of vanilla I add a half tsp. of almond flavoring… Both the almond and the nutmeg stay in the background, but complement and enhance the flavor of the peaches. Since most peaches are somewhat smaller than apples, I use more of them…maybe 8…
I’ve also done this cake with pears!
Followed directions. Batter was very dry. Added some milk and a little more oil. Hopefully it tastes good.
I made this Jewish Apple cake yesterday for a work birthday party. My co-workers loved it. I will definitely make this cake again. I wasn’t sure if I ribboned the batter and Apple mixture right, but I came out fine.
Absolutely phenomenal. No more words to describe it. G-d bless you for sharing this recipe !!!!
I made this cake recently and it was delicious! Great recipe. What is the difference if I were to use cake flour instead of all purpose?
Hi Lorie, So glad you enjoyed it! Cake flour will create a lighter, more tender crumb, however it might not be sturdy enough to hold up to all of the apples.
My apple cake recipe has the same ingredients, but different proportions. I slice my apples thinly. To me, this cake is a bit anemic looking. My cake and apples are very brown, from the cinnamon. I’ve made this cake for 25 years. I’d be happy to share the recipe of anyone is interested.
The first time we made this recipe, we made only 1/2 a batch in case it was a flop. Well, now we make full batches and sometimes double batches b/c it is that good! Everyone loves it. Thank you for sharing this gem of a cake recipe!
YAY! Love hearing how much you love this cake!
Whenever I make a Jewish apple cake I always have trouble getting it done right. I use a dark tube pan and it looks like it’s done because it’s dark on the outside, but when I stick a toothpick in it it comes out with batter on it. When I leave it in longer it gets really dark on the outside. I’ve tried baking it on the lowest rack but I get the same results. Please help we really love this cake
Hi Shirley, Since you are using a dark pan, I would try reducing the oven temperature by 25 degrees and see if that helps. It may need to bake a little longer but shouldn’t get too dark on the outside.
This apple cake is amazing and EASY! I grew up on dry Jewish apple cake and never knew it could taste this good. I substituted dark brown sugar in the apple mixture and that tasted great. Thank you, brown eyed baker
Can this cake be frozen?
Hi Joan, I believe this cake would freeze well.
Growing up in a Philly suburb in the 60’s and 70’s, my mother made this exactly the same way. with sliced Granny Smith apples. One layer in the middle and another layer of artfully arranged slices on top. The cinnamon sugar is then sprinkled on top not mixed with the apples first. I’m pretty sure she cut the recipe out of a Philadelphia newspaper, although I copied it onto a now yellowed and tattered 3×5 card. I’ve continued the tradition by making it for family gatherings for years. Everyone LOVES this cake! It’s amazing served warm with vanilla ice cream, and super yummy with coffee for breakfast. I have passed the recipe on to my daughters. <3
This cake is in my oven now. Let me rephrase that; it’s in my oven making a complete mess and I have the smell of burnt food wafting through my house. Entirely TOO MUCH batter or a standard bundt pan. Not sure if there will be any chance of actually tasting this cake. A real disappointment!
Hi Susan, The recipe is written to be made in a tube pan, but the woman I received it from said it can also be made in a Bundt pan. I would be sure that it’s truly a large standard Bundt; many of the decorative ones on the market are a bit smaller.
Can I use a bundt cake pan or is it best to use a tube pan?
Hi Sheila, I think a Bundt would work too!
If I made this with Netanyaho-eys Gold Fillings…would it taste Better???
Hi Mark, I have no idea what that is?
I’m wondering why you needed a slotted spoon for the apples? I used one but had no liquid coming off of them, so I’m wondering what I missed?
I guess I’ll know before too long, since mine is baking away now!
(Wish me luck!l
Hi Karen, My apples released a lot of liquid by the time I transferred them to the cake. If yours didn’t, then it wouldn’t matter!
This cake is so incredible. Baked it for my own birthday cake recently. I used a bundt pan and it cooked for about 65 minutes. Tastes best the day it’s baked so I wouldn’t make this ahead of time. Add a little whipped cream to each slice and it’s perfect. Haven’t had a cake this good in a while!
This reminded me of a recipe that was given to me by the aunt of my new hubs in early ’72. I had forgotten about it but I’m going to try your recipe.
It turned out great ! Having it for breakfast right now ! 😋 Were you suppose to include the syrup from the apple mixture ?
Hi Martha, So glad you enjoyed it! I did add the syrup in, but I think it would work either way!
How much of the batter is used for the bottom layer ? Maybe 1 cup ?
Hi Martha, I didn’t measure, but that’s probably about right!
I made this last night and took some to work this morning. Rave reviews from coworkers who swear it tastes like apple pie. I used 4 apples and 1 pear because that’s what I had in my fridge, otherwise I followed the directions (with two minor changes I’ll mention below). I don’t know if I just didn’t use as many apples as Michelle’s did when layering in the pan, but I had enough to make the tube/angel food cake pan plus a regular loaf pan. After I made the recipe and put it in the tube pan (the dough part was easy to ribbon bc of how thick it is), I had enough apples leftover that I cut the dough recipe in half and ribboned that alternately with the chopped apples into the loaf pan. My tube pan is a dark, nonstick angel food cake pan and it took almost the full hour and 30 min to bake at 350*F. The loaf pan took only an hour. 1) I didn’t peel my apples at all and they came out just fine. I didn’t realize I was supposed to until after I’d cut them up. 2) I used cinnamon sugar to “flour” my greased pans instead of regular flour. Works just as well and adds a nice touch to the crust!
i would like to make this cake tomorrow. Do you know about how many cups or the weight for the amount of apples? The apples at my local supermarket tend to be really large in size. Thanks!
Hi Nechama, I would estimate 4 to 5 cups chopped, about 2 to 3 pounds of apples.
Do you know how many cups your 6 apples equaled?
Hi Deb, I would estimate about 4 to 5 cups chopped.
I just made this cake last weekend and It. Is. Good. It is now replacing the apple cake recipe I’ve been using for years!!
FANTASTIC!!! The family went apple picking, and my son doesn’t like the gooey apples in pie, so I decided to give this a try. Wow was everyone pleased, the tender tart apples contrasting with the thick crusty sweet cake was delicious! It’s a fairly substantial cake, but was almost completely devoured that evening. Found out the next day the kid had hid a piece for himself. Thank you for a truly fantastic recipe.
Hi Brown Eyed Baker,
I followed the directions word for word. I put the cake in for 1 hour and 30 minutes, but never thought to check on it because it didn’t indicate to do so in the directions. Around 1 hour and 15 minutes, my oven began to beep an error message. I looked inside, and the cake was burnt on top.
For future recipes that say to cook something for over an hour, can you indicate that you should check up on it maybe starting at 50 minutes?
Hi Bex, I’m sorry yours burnt on top, but do you happen to know if your oven runs hot? This was not even close to being done for me until around the 1 hour 30 minute mark. Starting to check it 40 minutes early, and constantly opening and closing the oven would cause the oven temperature to drop and to take even longer to cook (and could affect the texture). I would double check that you had the correct temperature and use an oven thermometer to ensure it is calibrated properly, as cutting the baking time almost in half is a lot. I see positive reviews from numerous other people who haven’t mentioned that issue.
I baked this cake this week. I checked it at 45 minutes, and it wasn’t quite done, but it was a good color brown on the top. I closed the oven back up and checked it again at 1 hr 15 minutes. It was WAY overcooked. Hard on the outside. I bake all the time, my oven temp is good, but I noticed in another post about the dark bundt pan, and mine is… next time I will check it at 55-60 minutes. I have such happy memories of the cake, and was so disappointed…. but it was too late to start over. I’m thinking that caramel sauce mentioned in another post would be delicious. I will try again!
Hi Michelle, My husband was the one who baked this today-he is the family baker, and I must admit, it was the best cake we have had in ages. When it cooled, we drizzled a simple sugar icing over the top (just some butter, sugar, a pinch of cinnamon and a drop or two of milk). This cake was moist and delicious. It easily has become a family favorite!
For the first time ever, I tried a half recipe. We are a small family. I used an 8″x8″ pan, and it was perfect! I checked it after one hour, but will check it at 45 minutes next time.
The number of apples depends on their size. I used 4 medium Granny Smiths.
This cake has been a part of my family’s Rosh Hashana ritual since the late 1970’s! And you’re right the texture is simply divine. While the recipe is excellent as is, I have experimented with it a bit over the years. If they appeal to you, plums and pears can easily be swapped for the apples. If you do try pears, I also suggest swapping cardamom for the cinnamon — it is a really stellar combination.
Thanks for the suggestion! Never thought of pears.
I made this yesterday, and have to say it’s one of the best cakes I’ve ever made! I used gala apples because that’s what I had on hand, and mixed in a few pears with the apples. I thought I had way too much fruit, that it would never fit, but it all did, and turned out beautifully! I realized afterwards that I mixed in the eggs with all the liquid ingredients, rather than waiting, but after thoroughly mixing it, but I think it was fine. I love the adventure of trying new recipes, and this was a great one! We decided to eat it for breakfast, like one of your other commenters, and my husband just had three slices. Thank you, Miiichelle!
I am about to take the cake out of the oven and was curious how long do you let it cool in pan before removing it?
Hi Karen, I actually left it overnight since I wasn’t serving it until the next day, but as long as it gets down to room temperature (or if just slightly warm), I think it’ll be fine!
I made this for a potluck the other day and there wasn’t any leftover! I also made your salted caramel sauce to drizzle over the pieces after they were sliced and it was so good that way! Like a caramel apple cake! The only thing I changed was the type of apple. All I had were Fuji, and it came out great with that type of apple. It’s a keeper!
Oh gosh, love that addition of salted caramel sauce, I bet it was amazing! Thanks for stopping back to share your review, so glad you loved the cake!
saw this in the weekend summary, have to thank you for it since this recipe is completely new to me and I love these flavors (apple, cinnamon) and love all of the apples that go into this! thank you for sharing it!
Looks delicious!!!
Has anyone made it in a loaf pan?
Yes. I halved the recipe and used a loaf pan. I set the oven at 345 degrees and baked for 75 to 80 minutes. Beautiful and Delicious!
I used dark bunds cake pan, starting check cake at 45 minutes, it took 50-55 minutes to bake. Absolutely delicious
Hi Christine, Thanks for the review! So great to hear you like the cake!
Made the Apple Cake this morning!! It is so good, I’m on my second piece! Very moist, perfect amount of sweetness. Can be dessert, (with ice cream), a snack, or breakfast food. Yummy!!
Yay! So, so thrilled that you enjoyed the cake!
This is the identical recipe that my Could-Not-Have-Been-Less-Jewish mother made for our family in the ’60s and ’70s. It is delicious and absolutely reliable. The batter looks WEIRD. Do not be deterred. This cake bakes up moist and flavorful. Mom always sliced the apples as if for a pie, with a layer on top that got a little crusty. Delicious! You should make this right away.
So awesome to hear! I love old recipes that have stood the test of time!
I grew up with this cake! I loved it so much that when each student had to make a recipe for the class in 2nd grade, this was my pick. We also add a drizzle of confectioner’s sugar mixed with water and vanila over the top while it’s still warm. The only difference is we never ate it for dessert but it was always a breakfast item for us! Made the night before, warmed up and served with coffee there are few things better.
Cake for breakfast is the best!
Do you think the salted caramel sauce could be used as a side to drizzle over the cake?
Omg yessssss!!
I did use Michelle’s salted caramel sauce to drizzle over it, and it was sooo good!
This looks very moist and delicious! One question I do have though is, do you have any suggestions on how to keep the apples from touching the sides of the cake pan? I always feel like they look burnt because they are sitting right up against the pan wall while baking, and oftentimes even smell like they’re burning while baking because of that. Grrrrr . . . . . I’m heading to Shenot’s this morning for apples :) I’ll get some extra just for the purpose of trying this cake. Can not wait to make it! The suggestion of one reader about adding a layer of streusel in the middle sounds like a winner; maybe I’ll try that idea with it.
P.S. I made your Better Than Brownie Cookies last week or so. I added espresso powder to the tops after baking (only because it was an after thought) and wow! it added just a little something special to it. Nothing too pronounced, but just an extra layer of yummy. And after a few days, the cookies were starting to become a little stale. I accidentally spilled coffee on to the tops of a few sitting on a serving plate. That accident was the greatest! They did not become soggy, but rather absorbed the coffee and well, you know how good coffee and chocolate are together.
Hi Michelle, I would just make sure you add the apples in sort of a “tunnel” in the center of the pan, instead of just sprinkling them haphazardly (like I did, ha!). And so awesome to hear you enjoyed the chocolate cookies!
This is definitely going on my fall baking list!
Nice….Your cake looks so yummy and delicious, i love cakes so i will make it form jewish apple cake. Thanks for the sharing and keep shared your new idea and yummy recipe….!
This looks amazing! Can you tell me a little about what it means to “ribbon” the batter?
Hi Nicole, Sure, I tried to explain as best I could in the instructions, but you basically just want to drizzle it over the apples so that they aren’t totally covered be each layer of batter. Does that make sense? You can kind of see what it looks like in one of the prep photos above.
My recipe for Jewish Apple Cake includes chocolate chips and walnuts. My family and friends love it. We use apples from our trees. I make it in a 9×13 pan. Love fall!
Ooooh those sound like fabulous additions, will need to try that!
This looks amazing! C an’t wait til my daughter and I can make…and eat this!
This, along with honey cake, is a sweet recipe for the upcoming new year Rosh Hashana) holiday.
Do not try cutting the oil. Some people try subbing some of the oil with applesauce. It’s not the same cake! You won’t get the nice, velvety texture. It is worth the calories!!! This recipe has a lot more apples, which sounds great.
I love Jewish apple cake! Haven’t made it in ages but have been thinking about it recently. This looks delicious!
Perfect timing! With the Jewish New Year coming up which prodominantly features apples, this will be a great dessert (or breakfast treat) to have. I so love that you are posting family recipes from readers. There is something just that much more special about those.
I’m with you… school has started, apples are dropping, garden harvest accelerates. Summer is over! Bring on Autumn.
Very similar to my family’s version, but we add a layer of cinnamon/sugar streusel in the middle before adding the 2nd half of the batter.
What do you use to make the streusel? Sounds yummy
That sounds delicious!
This recipe looks so delicious and so FALL! My question is, would it be possible to bake this in a regular cake pan or maybe even muffin tins? I don’t have a tube pan or a bundt pan, and with minimal storage space along with moving every 2-3 years, I would rather not purchase another kitchen item that would rarely get used. Thank you so much!!
It works in a 9″x13″ pan
I have used a 9×13″ pan before for a similar recipe, but it had less apples. You might need to cut down on the spples. I dont want your cake to overflow…
Amy, here are a couple of links to pages which give baking pan conversions.
http://comfortablydomestic.com/2013/05/food-dork-fridays-baking-pan-conversion-chart/
http://www.joyofbaking.com/PanSizes.html
Hi Amy, I think it’s way too much batter for regular cake pans, but I see that Judy mentioned it does work in a 9×13 so you could try that!