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, especially if you are celebrating the Jewish holiday of Rosh Hashanah.
This Jewish apple cake recipe was sent to me years ago by a reader, Linda, who said she had been making it for years and that it's a big family favorite.
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 have been floating around in grandmas' kitchens for decades!
Why We Love It…
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.
When It’s Served
Jewish apple cake is a popular dessert during Rosh Hashanah (the Jewish new year); since the cake is made without any dairy products (see the ingredient notes below), it can be eaten as a dessert with meals made with meat, keeping with Jewish dietary laws of not mixing meat and dairy in the same meal.
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.
Key Ingredients
This cake does not require any fancy ingredients, but let’s talk through some of the key ones you’ll use and potential substitutions:
- Apples – The star of the show! This recipe calls for Granny Smith apples, but Gala apples and Honeycrisp apples are also wonderful alternatives. Instead of sliced apples, this recipe calls for chopping them, which I love! I feel that they are better dispersed through the cake and it’s easier to eat.
- Vegetable Oil – This cake uses vegetable oil instead of butter, which keeps the cake dairy-free and kosher, as well as produces a wonderfully moist crumb.
- Orange Juice – This takes the place of milk (keeping the cake free of dairy products), and adds a punch of flavor to the cake batter. A store-bought orange juice with no pulp is a great option! If you need to substitute, pineapple juice is a wonderful choice; otherwise, water will work.
How to Make Jewish Apple Cake
Below is a quick overview of how this recipe comes together:
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- Toss the chopped apples with cinnamon and sugar, then set them aside.
- Whisk together the dry ingredients in a large mixing bowl.
- In a separate bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir to combine with a rubber spatula.
- Add the eggs one at time, mixing well after each.
- Layer the cake batter and chopped apples in a 10-inch tube pan.
- Bake until a skewer comes out clean (takes around 90 minutes).
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. I just loved having chunks of apples in every single bite!
Recipe Notes
A few quick tips on making a wonderfully delicious Jewish apple cake:
- I used a slotted spoon to transfer the apples from the bowl to the prepared pan so that not too much accumulated juice was transferred, but there still was some and it didn’t appear to negatively affect the cake at all.
- The Pan – A 10-inch tube pan is perfect for this recipe, but you can also substitute a standard 10 to 12-cup Bundt pan. I would recommend a standard-style pan and not one that is overly intricate; the chunks of apple throughout the cake could cause some sticking in those fancy pans.
- To Serve – This cake is absolutely delicious standing on its own, but you could certainly serve a slice of it with a dollop of whipped cream, a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of salted caramel sauce.
- Storage – Once completely cool, leftover cake can be stored in an airtight container for up to 4 days.
- Freezing – This cake freezes wonderfully! Once the cake has cooled completely, wrap it tightly with plastic wrap, and then a layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy More Apple Recipes:
- Classic French Apple Cake
- Dutch Apple Pie
- Old-Fashioned Apple Dumplings
- Easy Apple Crisp
- Salted Caramel Apple Pie
If you make this Jewish apple cake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Jewish Apple Cake
Ingredients
For the Apples
- 6 medium granny smith apples, peeled, cored and chopped (about ½-inch pieces)
- 5 tablespoons (62 g) granulated sugar
- 1 tablespoon ground cinnamon
For the Cake
- 2¾ cups (358 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups (396 g) granulated sugar
- 1 cup (198 g) vegetable oil
- ¼ cup (60 ml) orange juice
- 2½ teaspoons vanilla extract
- 4 eggs
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. Place the pan on a wire rack and for 20 minutes, then invert the pan and remove the cake. Cool to room temperature before serving. Leftovers can be stored at room temperature for up to 4 days.
Notes
- Apples – This recipe calls for Granny Smith apples, but Gala apples and Honeycrisp apples are also wonderful alternatives.
- Orange Juice – This takes the place of milk, and adds a punch of flavor to the cake batter. A store-bought orange juice with no pulp is a great option! If you need to substitute, pineapple juice is a wonderful choice; otherwise, water will work.
- I used a slotted spoon to transfer the apples from the bowl to the prepared pan so that not too much accumulated juice was transferred, but there still was some and it didn’t appear to negatively affect the cake at all.
- The Pan – A 10-inch tube pan is perfect for this recipe, but you can also substitute a standard 12-cup Bundt pan. I would recommend a standard-style pan and not one that is overly intricate; the chunks of apple throughout the cake could cause some sticking in those fancy pans.
- To Serve – This cake is absolutely delicious standing on its own, but you could certainly serve a slice of it with a dollop of whipped cream, a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of salted caramel sauce.
- Storage – Once completely cool, leftover cake can be stored in an airtight container for up to 4 days.
- Freezing – This cake freezes wonderfully! Once the cake has cooled completely, wrap it tightly with plastic wrap, and then a layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!