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A beautiful slice of Jewish Apple Cake

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!
Course Dessert
Cuisine American
Prep 45 minutes
Cook 1 hour 30 minutes
Total 2 hours 15 minutes
Servings 10 to 12 servings
Calories 345 kcal
Author Michelle


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

  • cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ¼ cup orange juice
  • teaspoons vanilla extract
  • 4 eggs

Special Equipment


  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  2. Prepare the Apples: In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
  3. Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder and salt.
  4. 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.
  5. 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.
  6. 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!
  7. 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.

Recipe 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.

Nutritional values are based on one serving

Nutrition Facts
Jewish Apple Cake
Amount Per Serving
Calories 345 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 217mg9%
Potassium 264mg8%
Carbohydrates 74g25%
Fiber 3g13%
Sugar 48g53%
Protein 5g10%
Vitamin A 140IU3%
Vitamin C 6.8mg8%
Calcium 74mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.