Jewish Apple Cake Recipe

Name: Jewish Apple Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 5 teaspoons white sugar; 2 teaspoons ground cinnamon; 3 cups all-purpose flour; 2 cups white sugar; 2.5 teaspoons baking powder; 0.5 teaspoon salt; 1 cup vegetable oil; 4 large eggs, beaten; 0.25 cup orange juice; 2 teaspoons vanilla extract; 3 medium apples - peeled, cored and sliced

Cook Time: 70 minutes

This Jewish apple cake is a must on Rosh Hashanah, the Jewish New Year, as apples represent the hope for a sweet year ahead. Dipping them in honey (a traditional snack) and baking them into desserts sets up the year to be even sweeter. Of course, this cake would be just as delicious any time of year or any time of day. Cake for breakfast, anyone? If your family follows kosher rules (Jewish laws on food and drink that include not mixing meat and dairy in the same meal) this cake is a keeper. It's dairy-free, substituting oil for butter and orange juice for milk, and can be enjoyed with any pareve meal that has meat as the main. Serve it as a show-stopping finale to your Hanukkah meal, or for a sweet midday snack with a mug of tea or coffee.

How to Make Jewish Apple Cake
You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect when you make homemade Jewish apple cake:

Combine the dry ingredients.
Stir in the wet ingredients.
Pour half of the batter into the prepared pan.
Top with sliced apples and cinnamon-sugar.
Repeat with remaining batter, apples, and cinnamon-sugar.

Step 1: Preheat the oven to 350F (175C). Grease and flour a 10-inch tube pan.

Step 2: To make the cinnamon-sugar: In a small bowl, combine 5 teaspoons of white sugar and 2 teaspoons of ground cinnamon. Set aside.

Step 3: For the cake: In a large mixing bowl, combine 3 cups of all-purpose flour, 2 cups of white sugar, 2 teaspoons of baking powder, and teaspoon of salt. Stir in 1 cup of vegetable oil, 4 beaten eggs, cup of orange juice, and 2 teaspoons of vanilla extract until everything is well combined.

Step 4: Pour half of the batter into the prepared tube pan, then top with half of the sliced apples. Sprinkle with half of the cinnamon-sugar mixture.

Step 5: Repeat the process with the remaining batter, apples, and cinnamon-sugar, layering it into the pan.

Step 6: Bake in the preheated oven for 70 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7: Allow the cake to cool briefly in the pan. Run a table knife around the edges to loosen the cake. Invert carefully onto a serving plate or rack and let cool completely.

Best Apples for Jewish Apple Cake: Apple varieties that have more pectin, a natural starch that helps them hold their shape and thickens their juices, are ideal for baking. Tart Granny Smith and sweet Gala apples are popular choices among reviewers. Though, since the batter is more forgiving, the exact variety is less critical for a cake than for a pie.

Tube Pan vs. Bundt Pan: A tube pan has high curved sides, perfect for cakes that need to rise tall. If you dont have one, a Bundt pan will work fine. The ridges may result in slightly less definition, but it will still yield a delicious cake. If using a Bundt pan, be sure to check for doneness with a toothpick towards the end of baking.

Apple Cake Variations: The beauty of this cake lies in its simplicity, which means you can easily customize it. Some reviewers swapped cinnamon for apple pie spice for a richer fall flavor, while others drizzled it with brown butter glaze or caramel sauce. For an extra twist, one reviewer used a mix of apples and pears, with both vanilla and almond extracts.

How to Store Apple Cake: This cake stays fresh for a couple of days when stored in an airtight at room temperature. For longer storage, keep it in the fridge for up to a week. If freezing, wrap the cake well in plastic wrap and foil, and freeze for up to three months. To reheat, thaw in the fridge overnight, unwrap, place on a foil-lined baking sheet, and bake at 300F (150C) for about 15 minutes until warmed through.

Nutrition Facts (per serving): 394 Calories, 18g Fat, 56g Carbs, 5g Protein

Ingredients:

Cinnamon-Sugar: 5 teaspoons white sugar, 2 teaspoons ground cinnamon
Cake: 3 cups all-purpose flour, 2 cups white sugar, 2 teaspoons baking powder, teaspoon salt, 1 cup vegetable oil, 4 large eggs (beaten), cup orange juice, 2 teaspoons vanilla extract, 3 medium apples (peeled, cored, and sliced)

This moist Jewish apple cake is loaded with freshly sliced apples and cinnamon. A must-have for Rosh Hashanah, the Jewish New Year, it embodies the symbolic wish for a sweet year ahead. The cakes rich texture and comforting flavor make it a delightful treat for any occasion.

History of Jewish Apple Cake

The Jewish apple cake is a beloved dessert in many Jewish households, especially during Rosh Hashanah, the Jewish New Year. Apples, which symbolize the hope for a sweet year ahead, are traditionally dipped in honey during the New Year celebrations. This cake incorporates those same apples, baked into a rich, cinnamon-spiced batter. Though its precise origins are unclear, the Jewish apple cake is often linked to Eastern European Jewish traditions, where fruit-based cakes were popular due to their simplicity and the availability of seasonal fruits. The cakes recipe has evolved over the years, with each family adding its unique twist. Whether served with a cup of tea or as a dessert at festive meals, it remains a cherished recipe in Jewish culture.

Regional Features of Jewish Apple Cake

While the Jewish apple cake is popular throughout the United States, especially in Jewish communities, it has particular significance in areas with a strong Eastern European Jewish presence, such as New York, Chicago, and parts of the Midwest. Its popularity also extends to Israel, where it is often made during the Jewish holidays. The cake can vary in its regional adaptations, with some bakers adding nuts, raisins, or even a crumb topping. The use of oil instead of butter in the cakes batter makes it dairy-free, making it suitable for kosher meals, where mixing dairy and meat is prohibited.

How It Differs from Similar Cakes

Jewish apple cake stands out from other apple cakes due to its distinctive layering technique. Unlike a traditional apple cake, where apples are simply mixed into the batter, the Jewish apple cake often alternates layers of batter and cinnamon-sugar-coated apple slices. This creates pockets of sweet apple flavor throughout the cake. The addition of orange juice in the batter gives the cake a subtle citrusy zing, which is less common in other apple cakes. The use of oil instead of butter also results in a cake that is slightly more moist and lighter, making it distinct from more butter-rich cakes.

Where to Serve Jewish Apple Cake

Jewish apple cake is most commonly served during the Jewish New Year celebrations, particularly during Rosh Hashanah, where it complements the symbolic foods of the holiday. However, this cake is perfect for any occasion that calls for a comforting dessert. It can be served as an afternoon snack with coffee or tea, or as a sweet ending to a festive meal. Due to its moisture and dense texture, it also makes an excellent cake for potlucks or gatherings, where its flavor can be appreciated by a crowd.

Interesting Facts about Jewish Apple Cake

The cakes use of oil instead of butter makes it dairy-free, which is ideal for families observing kosher dietary laws.
In some variations of the cake, a layer of cinnamon-sugar-coated apples is placed on top, creating a caramelized crust when baked.
Jewish apple cake is so popular that it has inspired numerous variations, with some bakers adding spices like nutmeg, or even swapping apples for other fruits like pears.
The cake is traditionally baked in a tube pan, which allows the heat to distribute evenly, resulting in a perfectly cooked center.

Whether you are making it for a holiday, a family gathering, or simply because you crave something sweet, Jewish apple cake is a delicious treat that brings a bit of tradition into every bite.

FAQ about Jewish Apple Cake Recipe

To store the cake, place it in an airtight container and keep it in a cool room for up to 2 days. If you want to extend its shelf life, store it in the refrigerator, where it will stay fresh for up to 1 week. For longer storage, freeze the cake by wrapping it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. When you're ready to eat it, thaw the cake in the fridge overnight and reheat at 300°F for about 15 minutes.

Yes, Jewish apple cake can be made ahead of time. In fact, it often tastes better the day after it's baked as the flavors have time to meld. You can bake the cake a day or two in advance, and store it at room temperature or in the fridge. If freezing, ensure it’s fully cooled before wrapping and freezing.

Yes, you can use a Bundt pan if you don’t have a tube pan. However, note that the Bundt pan has a different shape and may not distribute the batter as evenly. The cake may not rise as high, but it will still be delicious. Just be sure to check the doneness of the cake with a toothpick, as the baking time may vary slightly.

You can add more flavor by mixing in spices like nutmeg, cloves, or ginger. Some people also like to add a bit of apple pie spice for extra warmth. Additionally, you can drizzle a caramel or brown sugar glaze over the top of the cake after it cools, or add chopped nuts like walnuts or pecans to the batter for added texture.

The best apples for this cake are those that hold their shape when baked, such as Granny Smith, Gala, or Golden Delicious. Tart apples like Granny Smith provide a nice contrast to the sweetness of the cake, while sweeter varieties like Gala add more natural sweetness. Avoid apples that turn mushy when cooked, such as Red Delicious.

Yes, you can substitute the orange juice with apple cider or even a fruit juice blend. If you want a more aromatic flavor, you could also use lemon juice or a splash of vanilla extract. Keep in mind that this might slightly change the taste of the cake, but it will still be delicious.

Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Be sure to check that the flour blend contains xanthan gum or add it yourself, as it helps to provide structure to the cake. Also, check your baking powder and other ingredients for gluten content to ensure the cake is entirely gluten-free.

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs. The baking time can vary, but it typically takes between 70 to 90 minutes. If the cake is still not done after 90 minutes, cover it loosely with aluminum foil and continue baking until fully cooked.

Yes, you can make this cake into muffins! Simply divide the batter into muffin tins, filling each cup about halfway. Add some apple slices and cinnamon sugar in the middle, then top with more batter. Bake at 350°F for about 20-25 minutes or until a toothpick comes out clean. These apple muffins will have the same delicious flavors as the cake but in individual servings.

Comments

MISSIMIN

10/06/2025 01:52:54 PM

A lot of Jewish apple cakes come out dry but this cake is very moist and delicious. The only difference I made in the recipe was to follow my friends advice and mix the cinnamon/sugar with the apple slices instead of sprinkling the cinnamon and sugar over the apples. That gave the apples a delicious flavor in the cake. At 350 degrees it took 85 minutes to come out perfectly.

dcbirkbeck

11/23/2022 11:18:56 PM

I love this recipe, but I’ve changed it a bit and I love it even better now. 1) I use a 10” springform pan, lined with parchment on the bottom (not the sides), greased and floured. 2) I add a half teaspoon of Nutmeg to the cinnamon sugar mix. 3) I use apple cider instead of the orange juice. 4) Bake it for 70 minutes, then check it to see if a toothpick comes out clean. If not, it needs about 15 more minutes.

Vicki Wheeler Paine

05/17/2018 03:04:20 AM

Made this from what I had on hand because I forgot my brothers birthday. Used 4 apples coated in mixture 5 Tbs sugar and 1 Tbs cinnamon and let sit. Used 1/2 cup of oil and applesauce to make a cup mixed well added liquid ingredients one at a time mixing well between starting with oil/applesauce then eggs. Didn’t have orange juice so Used Sunny D. Made 3 layers batter 2 layers apples poured juice from apples over top. Baked 70 minutes at 350. Glazed with 1/2 cup butter 1/2 cup brown sugar Tabs milk boiled 3 minutes. My husband does mot eat sweets and he was eating it like crazy. Everyone loved it. Tastes like apple strudel. Will be my new go to cake!

Sharon Richardson

09/13/2021 10:20:59 PM

I followed suggestions to mix the cinnamon sugar with the apples and let it sit while mixing other ingredients and poured the juice over the batter before baking. Also made a glaze of brown sugar and butter to drizzleMy only problem was that the cake stuck to the pan even with oiling it prior to baking but that’s no reflection on the recipe which is incredible!

Marsha

03/23/2025 12:52:25 PM

I have been making the cake for at least 50 years and have always used a well greased and floured Bundt pan. I use 5 - 6 apples, typically Golden Delicious. I mix the chopped apples with the cinnamon sugar mixture and let it sit while I prepare the cake batter. I add half of the batter then the apples along with all of the liquid that develops, then the remaining batter. This is the requested birthday cake for both my husband and daughter.

Nina Kirschner

12/14/2011 02:43:05 PM

I made this for a Holiday Luncheon. It was a HUGE success. However, I did tweak it a bit. Instead of using 3 cups all purpose flour, I used 1.5 cups of all purpose flour and 1.5 cup of whole wheat flour. I also used 1 cup sugar and 1 cup of Splenda. I combined the cinnamon with 5 tbsp (yes Tablespoons) of Splenda Brown sugar blend and mixed it thru the sliced apples (I used 5 apples), setting them aside while I mixed the rest of the ingredients.

Linda LaCourse

05/08/2014 01:18:11 PM

I made this for an event at church last week and had some batter and filling left over so I decided to use it to make a few muffins. They were awesome! My husband loved them so much I had to make another batch just so I could make more muffins! I made the recipe as stated except I followed the suggestions of sprinkling the sugar and cinnamon on the apples and letting them sit about ten minutes before I used them. I also reserved about 2 to 3 tsp cinnamon sugar mixture and added it to the batter so the whole cake (and muffins!) would have a cinnamon sugar flavor to it. I filled the muffin cups up about a quarter way with batter, put the apple filling in, then topped it with more batter to fill them up to about 3/4 the way and then baked them about 20-25 min. They came out so moist and had a wonderful apple cinnamon taste. I loved the apple filling in the middle of the muffins!I'm definitely going to save this recipe and make more muffins in the future! Its a 5 star recipe and my husband agrees!

Caroline

09/20/2014 08:51:59 AM

Excellent, moist cake. I will definitely make it again. If I were using a pan where I was going to flip the cake at the end, I would start with apples. I liked having them on top. I used 9 very small Gala apples and followed Janyce's recommendations. (Apples mixed in unmeasured sugar and cinnamon, add juice from apples, more apples, 3 layers of each, 1 tbsp vanilla, order of ingredients.) The batter is very thick and delicious. Cake was a big hit.

Ying Deng

11/04/2018 12:33:14 AM

I would use more apple, add more spice and bake it in a loaf tin so that it's much easier to make sure you cover the apples. Tried it in round pan and cupcake before, did not turn out as well as loaf. The baking time it called for is also too long.

reluctantcook

10/29/2015 08:24:18 AM

Great cake! Easy to make and came out perfectly. The only things I changed were that I followed one of the other comments and did 3 layers of batter with the apples inbetween (batter/apples/batter/apples/batter) which keeps all of the apples nice and moist inside the cake instead of dried out on top (personal preference). I also used 4 apples instead of 3 because they were small and mixed the cinnamon/sugar mixture with the sliced apples in a bowl instead of sprinkling it on top. I baked it for exactly 75 minutes and it was perfect.

JANE107

12/06/2009 07:02:52 PM

Oh my stars, this is good! I made modifications as per other reviewers: Use 4-5 apples, blend them with 1/2 C sugar + 1 Tbsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg. Make 3 "layers" of the cake, 2 of the apples. Use 1/2 cup oil, 1/2 cup apple sauce. Mine baked for 71 minutes. And last but not least...top the warm baked cake with caramel glaze: 1/4 butter, 1/4 cup brown sugar, a tsp or so of milk or cream. Bring to a boil, let cool slightly & drizzle over the cake. I think one slice is worth about 30 WW points, but honey...it'll take ya to a place you've never been...go for it!

SweetValentine

01/28/2025 05:52:40 PM

Very good, will definitely make again, I lined the pan with cinnamon sugar after I sprayed it and it came out even easier.

Catherine Evans

01/22/2025 08:34:09 PM

My kitchen smelled heavenly while cooking.

GrittyTea1045

12/05/2024 08:27:24 PM

Use apple cider. Instead of OJ. We didn't have oranges in the old country

FunkyCurd8641

09/29/2024 01:42:50 AM

Great solution to apples that needed to be used! The recipe was very easy to follow and easy for clean up. My grandmother used to make this when I was young. I didn't have orange juice so I swapped it for 1/4 cup of Grand Marnier and added 1/2 orange extract and added some walnut pieces on top of the apples ( maybe 1/4c). Took about 90 minutes to bake and smelled delicious! It tastes delicious too! Very moist with dense crumb that slices perfectly. Definitely a keeper. The kind to keep one in the freezer for a gift to friends or family.

Allrecipes Member

06/12/2024 11:19:24 PM

I recently made this recipe for Mother's Day. I added a little less sugar than it asked for just because my mom isn't a big sugar fan but it was very very delicious and I think its a great family recipe or something I would make for a new neighbor. Im looking forward to making this for the Jewish holidays coming up. Great recipe!

Betty Rodriguez

03/27/2024 06:49:29 PM

This will be on repeat for sure.

QuirkyStew6477

03/20/2024 03:24:07 PM

delicious

TackyFlan7653

12/22/2023 02:23:36 AM

I added 1 tsp of Nutmeg for a lot of flavor with the Cinnamon and mixed everything together and made bread loaves for the holidays for breakfast with it and coffee. Came out incredible and we loved it and my clients too! Awesome recipe I will make again in a few days as dessert for visiting friends for tea too! God Bless & enjoy! Sassy LS

NiftyJam9734

12/18/2023 08:35:00 PM

Wonderful...I have been making this cake. 40 yrs....delicious...thank you so much...

audio version

Cook Time: 35 minutes