Jewish Apple Cake

Why You’ll Love This Recipe

This cake is a true classic — flavorful, hearty, and deeply satisfying. The generous apple layers keep it incredibly moist while the cinnamon sugar adds warmth and aroma. Because it’s dairy-free, it’s ideal for serving after a kosher meal or to anyone who avoids dairy. Plus, it’s beautiful enough for special occasions but easy enough to bake anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Vegetable oil
• Eggs
• Orange juice
• Vanilla extract
• Apples (Granny Smith, Honeycrisp, or Fuji work best)
• Ground cinnamon

For the apple mixture:

• Apples, peeled and sliced
• Sugar
• Ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
2. In a small bowl, combine sliced apples with sugar and cinnamon. Toss to coat and set aside.
3. In a large mixing bowl, whisk together flour, baking powder, and salt.
4. In another bowl, beat together sugar, oil, eggs, orange juice, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick.
6. Pour one-third of the batter into the prepared pan, spreading it evenly.
7. Add a layer of the cinnamon-coated apples. Repeat layers, ending with a final layer of batter on top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. Optional: Dust with powdered sugar before serving for an elegant finish.

Servings and timing

This recipe makes about 12–14 servings.
Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Cooling time: 45 minutes
Total time: about 2 hours 20 minutes

Variations

• Walnut Apple Cake: Add chopped walnuts or pecans to the apple layer for a nutty crunch.
• Citrus Twist: Add grated orange or lemon zest to the batter for a fresh flavor.
• Brown Sugar Apple Layer: Replace white sugar in the apple mixture with brown sugar for a deeper caramelized flavor.
• Mini Loaves: Divide the batter into smaller loaf pans for easy gifting.
• Glazed Finish: Drizzle a simple vanilla glaze over the cooled cake for added sweetness and shine.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. The flavor deepens as it sits, making it even better the next day. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight at room temperature. To serve warm, heat individual slices in the microwave for about 10–15 seconds.

FAQs

Why is it called Jewish Apple Cake?

This traditional cake is popular in Jewish households because it’s made without dairy, following kosher dietary laws that prohibit mixing dairy and meat in the same meal.

What kind of apples work best?

Tart apples like Granny Smith or sweet-tart varieties like Honeycrisp or Fuji hold their shape well during baking.

Can I make this cake in a bundt pan instead of a tube pan?

Yes, a bundt pan works beautifully. Just be sure to grease and flour it thoroughly.

Can I use apple pie filling instead of fresh apples?

Fresh apples are best for texture and flavor, but in a pinch, you can use lightly drained canned filling.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend for an easy substitution.

What can I use instead of orange juice?

Apple juice or a mix of lemon juice and water works well as a substitute.

Can I reduce the sugar?

Yes, you can reduce the sugar by about ¼ cup in the batter without significantly affecting texture.

How do I know when the cake is done?

Insert a toothpick into the center — it should come out clean with just a few moist crumbs.

Can I add raisins?

Definitely! Fold ½ cup of golden raisins into the batter for a traditional twist.

Does this cake need to be refrigerated?

It doesn’t need to be refrigerated right away but will last longer and stay moist if stored in the fridge.

Conclusion

Jewish Apple Cake is a beloved classic that’s stood the test of time. With layers of cinnamon-scented apples, a moist crumb, and a hint of citrus, it’s a simple yet stunning dessert that tastes like home. Whether you’re celebrating a holiday, sharing with friends, or just baking for comfort, this cake brings warmth, flavor, and tradition to every slice.

Jewish Apple Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Jewish Apple Cake is a classic dairy-free dessert made with layers of cinnamon-sugar apples and moist, tender cake. Flavored with orange juice and vanilla, this traditional recipe is rich, aromatic, and perfect for holidays, gatherings, or cozy weekends at home.

• Author: Laura
• Prep Time: 25 mins
• Cook Time: 1 hr 10 mins
• Total Time: 2 hrs 20 mins
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: Jewish / American

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• ½ cup orange juice
• 2 tsp vanilla extract
• 4 cups apples (Granny Smith, Honeycrisp, or Fuji), peeled and sliced
• 2 tsp ground cinnamon
• ½ cup sugar (for apple mixture)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
2. In a small bowl, toss the sliced apples with sugar and cinnamon. Set aside.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. In another bowl, beat sugar, oil, eggs, orange juice, and vanilla until smooth.
5. Gradually add dry ingredients to wet ingredients, stirring until just combined. The batter will be thick.
6. Pour one-third of the batter into the pan, then add a layer of cinnamon-coated apples. Repeat layers, ending with batter on top.
7. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
9. Optional: Dust with powdered sugar before serving.

Notes

• Use tart apples like Granny Smith for the best texture and flavor balance.
• Don’t overmix the batter — stir just until combined to keep the cake tender.
• For added depth, use brown sugar in the apple mixture.
• This cake tastes even better the next day as the flavors meld together.
• Grease and flour the pan thoroughly to prevent sticking.

Nutrition

• Serving Size: 1 slice
• Calories: 365
• Sugar: 38g
• Sodium: 160mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg