Jewish Apple Cake

Buttery cake with ribbons of cinnamon spiked apples make my Jewish Apple Cake the best apple recipe for fall. Simple to make, this recipe is a must bake all year long.

Jewish Apple Cake

If there ever was a staple fall cake, this Jewish Apple Cake recipe would be it. I have been making this very same recipe for years because it’s tried and true. Perfect every time.

A huge sign that fall has arrived is when you start seeing this apple cake pop up in the local grocery stores. And, though you can’t see them, tender, cinnamon-y apples are studded throughout that beautiful ring of lusciousness.

What is Jewish Apple Cake?

Jewish Apple Cake actually originated in Poland but is now quite common in the southeastern Pennsylvania area. Known also as Philadelphia Jewish Apple Cake, it’s made of a dense vanilla cake that’s layered with sliced apples.

Apples are common in Jewish Ashkenazi cooking and are a part of the traditional food served during the Jewish holiday of Rosh Hashanah making this cake popular during the fall months. The recipe is completely dairy free and, traditionally, uses orange juice instead of milk and oil instead of butter making it appropriate for the Jewish holiday.

I use apple cider when it’s available in place of the orange juice for a bigger hit of apple flavor. We love it all year long but it’s the best when apples are in season.

How To Make Jewish Apple Cake

This apple cake is simple to make and will perfume your house with the fresh scent of fall. If that’s not reason enough to make it, then maybe the fact that you can turn it into French toast later is.

1. Peel and slice the apples.
2. Toss apple slices with cinnamon and sugar.
3. Combine the dry ingredients in a bowl. Set aside.
4. Beat the eggs with both sugars until combined.
5. Alternate adding the dry ingredients and oil to the egg mixture.
6. Add in the apple cider or orange juice.
7. Pour 1/3 of the batter into a prepared tube pan.
8. Top with 1/3 of the apples.
9. Repeat layers until you end with a layer of apples.
10. Pour the remaining syrup from the apples on top.
11. Bake for 1 hour and 20 minutes or until a cake tester comes out clean.
12. Cool the cake in the pan for 20 minutes and then turn out onto a cooling rack.

Pro Tips

A few tricks will help ensure your cake comes out perfectly every time.

• Be sure to thoroughly prepare your pan with both butter and flour.
• Because oven times vary, begin checking your cake for doneness at 1 hour.
• Apples matter. Use firm, crisp apples like Granny Smith or honey crisp for this cake. Apples that are softer will become mushy during baking.
• When pouring the syrup from the apples over the top of the cake, make sure you do it evenly or the syrup will settle into one side of the cake causing it to stick to the pan.

Serving Suggestions

While this Jewish Apple Cake is fantastic just as it is with a sprinkle of powdered sugar, we also love to top it with a dollop or two of whipped cream!

It’s also amazing heated briefly in the microwave and topped with a scoop of vanilla ice cream, or try this Chai Latte Ice Cream.…hello fall flavor!

We also love making this easy French Toast for Sunday brunch!

More Fall Dessert Ideas

If you like this apple cake, you will LOVE this Slow Cooker Apple Upside Down Cake! It’s super easy, dump and go.

Or try this amazing Caramel Apple Bread Pudding, so simple and this Apple Pie Layer Cake is a serious stunner every time I bake it.

Want something a little more traditional? You can’t beat an all American Apple Pie.

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