Jewish Apple Cake

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If you think apple cake is just another fall dessert, this Jewish apple cake will change your mind. It’s packed with layers of juicy apples, perfectly spiced with cinnamon, and baked into a soft, tender cake that gets even better the next day. No mixer required, just pantry staples and some tart apples to create a cake that’s rich, moist, and perfect for make-ahead gatherings.

Some Interesting History

Jewish apple cake is a traditional dessert with roots in Eastern European Jewish communities, particularly in Ashkenazi Jewish culture. The cake became especially popular in the United States, where it was often baked by Jewish families to celebrate holidays and special occasions. Its tradition ties back to its kosher, dairy-free preparation, as it uses oil instead of butter, allowing it to be served after meals with meat, in accordance with kosher dietary laws.

The cake typically features layers of sliced apples (often tart ones like Granny Smith) mixed with cinnamon and sugar, which are then layered within a simple, dense cake batter. It’s baked in a tube or Bundt pan, giving it a classic shape. The result is a moist, flavorful cake that highlights the natural sweetness and texture of apples.

Jewish apple cake has become a beloved fall dessert, particularly around the Jewish High Holidays like Rosh Hashanah, when apples, symbolizing sweetness and prosperity, are a key ingredient. Its enduring popularity is also due to its simplicity—using readily available ingredients and no dairy, making it accessible and versatile for a wide range of occasions.

Ingredient Notes

Apples: Any tart variety works great here, like Granny Smith. You’ll want to slice them thinly for even layering.
Oil vs. Butter: Oil keeps the cake moist (and is traditional for true Jewish Apple cake), but if you prefer butter, just make sure to melt it before using. But again, using butter is not traditional as this cake is supposed to be dairy free.
Cinnamon: Don’t skip it! It adds the perfect touch of warmth to balance the tart apples.
Flour: All-purpose works best here. Be sure to spoon and level your flour, or you might end up with too much, making the cake dense.

Variations and Substitutions

• Apples: Swap out the Granny Smiths for Honeycrisp, Golden Delicious, Braeburn, or any firm baking apple you love. My mother used to double the apples in this recipe, bake it in a casserole dish, and it was fantastic!
• Spices: Add nutmeg or ginger for extra spice.
• Sweetener: If you prefer, use brown sugar instead of white for a deeper flavor.
• Nuts: Fold in chopped walnuts or pecans to give it a bit of crunch.

Overview of Method

This Jewish apple cake comes together quickly and doesn’t require a mixer, making it the perfect low-effort bake. You’ll start by preparing your apples, peeling and slicing them thinly, then tossing them with cinnamon and sugar to get that sweet, spiced flavor.

Next, you’ll whisk together the wet ingredients—oil, eggs, sugar, and vanilla—and then fold in the dry ingredients. The batter will be thick, but that’s what helps it stay dense and moist when baked.

Once your batter is ready, you’ll alternate layers of batter and apples in a greased tube or bundt cake pan, making sure to end with a layer of apples on top. This helps the cake get those wonderful bursts of apple flavor in every bite.

After baking, let the cake cool in the pan for at least 15 minutes before turning it out. This gives the structure time to set, making it easier to slice and serve. The cake tastes even better the next day, so it’s ideal for making ahead!

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📖 Recipe

Jewish Apple Cake

A must-try cake, this incredibly moist, spiced Jewish apple cake is layered with juicy apples and made without any fuss—no mixer needed!

5 from 2 votes

Author: Marie

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting Time 1 day d

Total Time 1 day d 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 254 kcal

Equipment

• ▢
  Tube pan or bundt pan 12-cup in size (see NOTE 1)

Ingredients

 

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For the Apples

• ▢ 5 large apples peeled, cored and sliced
• ▢ 5 tbsp (60 g) sugar
• ▢ 2 teaspoons cinnamon

For the Cake Batter

• ▢ 2 cups (400 g) sugar
• ▢ 1 cup (218 g) vegetable oil or canola
• ▢ 4 large eggs
• ▢ 1/4 cup (62 g) orange juice
• ▢ 1 teaspoon baking powder
• ▢ 1 tbsp vanilla extract
• ▢ 3 cups (375 g) all purpose flour sifted
• ▢ 1 tbsp baking powder
• ▢ 1 teaspoon nutmeg

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Instructions

 

Prepare the apples

• In a large bowl, toss the apple slices with 5 tablespoons of sugar and 2 teaspoons of cinnamon. Let the mixture sit for 10 minutes to allow the flavors to blend.

Make the batter

• In a separate large mixing bowl, combine the oil, 2 cups of sugar, and eggs. Beat until well mixed.
• Stir in the orange juice and vanilla extract.
• In another bowl, sift together the flour, baking powder, and nutmeg.
• Gradually add the dry ingredients to the wet mixture, beating slowly until just combined. Be careful not to overmix.

Assemble the cake:

• Preheat your oven to 350°F (175°C). Grease a 12-cup bundt or tube pan.
• Pour half of the batter into the prepared pan. Evenly spread half of the apple mixture over the batter.
• Pour the remaining batter over the apples, then top with the remaining apple mixture.

Bake:

• Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 15 minutes, then carefully run a knife around the edge and invert it onto a serving plate. Cooling it completely in the pan may cause sticking.

Notes

Note 1: If you don’t have a 12-cup tube or bundt pan, consider using two 8-inch round cake pans. Fill them about 2/3 full to avoid overflow. You may also use a 9×13-inch pan; you must monitor the cake’s baking times, as they may differ. 

 

 

TIPS:

• Make ahead: The flavor deepens after a day or two, so it’s perfect for prepping ahead of time.
• Don’t overmix the batter: Stir just until combined to avoid a tough texture.
• Cool before slicing: Letting the cake rest after baking ensures it stays together when cut.

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Nutrition

Calories: 254kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 16mgPotassium: 185mgFiber: 3gSugar: 26gVitamin A: 390IUVitamin C: 5mgCalcium: 34mgIron: 0.4mg

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