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!
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!