Old-Fashioned Jewish Apple Cake (Easy & Moist)

This post may contain affiliate links. For more information, please see our disclosure policy.

My Italian mother became known for her Jewish apple cake every September — which tells you something about how thoroughly this cake belongs to Philadelphia. It’s five apples’ worth of thin cinnamon-sugar slices layered through a tall Bundt, made with oil instead of butter, and it’s genuinely better on day two than the day you bake it. No mixer, no creaming, just a bowl and a whisk.

Why Is It Called Jewish Apple Cake?

The name comes from the recipe’s traditional place in Ashkenazi Jewish home baking. It’s made with oil and orange juice instead of butter and milk, which makes it parve — containing neither meat nor dairy — so it can be served after any meal under kosher dietary rules. That substitution is also why the cake stays so moist for days. It became especially associated with the Philadelphia area, and with Rosh Hashanah, where apples signal a sweet new year.

That Philadelphia connection is part of why I grew up around this cake. It’s a fixture at bake sales and dessert tables as much as at holiday tables, and every family seems to have a slightly different version.

The classic build is thin slices of tart apple — Granny Smith usually — tossed with cinnamon sugar and layered through a dense batter, then baked in a tube or Bundt pan for that tall, classic shape.

Making Jewish Apple Cake for Rosh Hashanah

Apples and honey are the whole point of the Rosh Hashanah table — a sweet start to a sweet year — and this cake is an easy way to get the apples in without adding another thing to your list on the day.

It’s parve, so it can follow a brisket or any meat meal without breaking kosher rules. It’s better made a day or two ahead, which means it’s done before the holiday starts and your oven is free for everything else. One Bundt feeds a crowd, and it travels well if you’re bringing dessert somewhere.

It’s also a good choice for break fast at the end of Yom Kippur — bake it the day before so it’s at its best when you sit down to eat.

Ingredient Notes

Apples: Granny Smith is the classic choice — tart enough to stand up to two cups of sugar, and firm enough that the slices hold their shape instead of collapsing. Honeycrisp, Braeburn, and Golden Delicious all work. Avoid Red Delicious and McIntosh; they go to mush. Slice them thin, about ⅛ inch, so they layer evenly and cook through.
Oil, not butter: Oil is what makes this a Jewish apple cake rather than just an apple cake. It keeps the crumb tender for days, and it’s what makes the cake parve so it can follow a meat meal. Butter would change both.
Orange juice: It sounds odd in an apple cake, but it’s traditional. The acid tenderizes the crumb and adds brightness you’d notice if it were missing. Bottled is fine.
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.
  • Double the apples: My mother often doubled the apples and baked the cake in a casserole dish instead of a Bundt. So much juice comes out of the apples that it bakes up dense and custardy, almost like a cross between a cake and a bread pudding. It still slices, but it’s a heavier, wetter cake than the Bundt version. Not the classic, but we loved it.
• 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, orange juice, and vanilla—and then fold in the dry ingredients. The batter will be thick, but that’s what helps it stay tender 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!

How to Store Jewish Apple Cake

On the counter: Cover it loosely or store it in a cake keeper, and it will hold for 3–4 days at room temperature. The oil is what keeps it going — it stays tender long after a butter cake would dry out. Day two is better than day one, and a few readers swear day three is better still.

In the fridge: Not necessary, and I’d skip it. Cold firms up the crumb and dulls the apple flavor. If you do refrigerate, let slices come to room temperature before serving.

To freeze: Wrap the cooled cake tightly in plastic, then foil, and freeze for up to 3 months. You can freeze it whole or in slices — slices are easier if you want one at a time. Thaw at room temperature, still wrapped, so the condensation forms on the wrapping instead of the cake.

♥️ Loved this recipe? I’d be thrilled if you’d rate it ⭐️ and share your experience in the comments below! Your ratings and comments help other readers discover this recipe and keep this blog going. Did you add any special tweaks? Our community of home cooks would love to hear about it! ♥️

📖 Recipe

Frequently Asked Questions