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This Jewish Apple Cake is incredibly moist with ribbons of cinnamon-spiced apples tucked into every slice. My version adds brown sugar and apple cider for even more cozy apple flavor, and because it’s made with oil instead of butter, the cake stays tender for days. It’s easy enough for fall baking but special enough for Rosh Hashanah or the holidays.
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My great gramma and mom had been making this for years. They are from Pittsburgh and are Jewish. It was made every year Xmas morning. I never knew the story behind it and thought they made it their own. I love this cake and we just made it last weekend. Yours and ours perfect match except you use brown sugar and do 3 layers. And we do 2 layers. Everyone loves it.
– Vicki
Kellie’s Note
Falling For 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.
I love making this Jewish Apple Cake during the chilly months, and it’s one of those cakes that never lets me down. The outside bakes up golden with slightly crisp edges while the inside stays soft, tender and loaded with apples. And while orange juice is traditional, I love swapping in apple cider when it’s available because, obviously, more apple is always a good idea.
Why You’ll Love My Jewish Apple Cake
- No fancy decorating required. A little powdered sugar is all it needs.
- So incredibly moist. Oil keeps the cake tender without making it heavy or greasy.
- Apples in every bite. Layers of cinnamon-sugar apples run all the way through the cake.
- Extra apple flavor. I use apple cider when I have it, although orange juice works beautifully, too.
- Perfect for making ahead. This is one of those cakes that’s just as good, maybe even better, the next day.
What is Jewish Apple Cake?
Jewish Apple Cake is a tall, moist apple cake made with oil instead of butter and layered with cinnamon-sugar apples. It’s traditionally made without milk or butter, making it dairy-free and, when prepared with kosher ingredients and equipment, suitable as a pareve dessert.
It’s especially popular around Rosh Hashanah, when apples are traditionally served to symbolize hopes for a sweet new year. Here in the Philadelphia area, you’ll sometimes hear it called Philadelphia Jewish Apple Cake, but I don’t wait for a holiday to make it, this one deserves a spot on the table all fall long.
Ingredients for Jewish Apple Cake
You don’t need anything fancy for this cake, but a few ingredient choices make a big difference.
- Apples: Firm, crisp baking apples are best. Granny Smith and Honeycrisp are my favorites because they hold their shape instead of disappearing into the cake.
- Sugar + brown sugar: Granulated sugar sweetens the apples and cake while brown sugar adds a little caramel-like depth.
- Cinnamon: The cozy part. It gets tossed directly with the apples so you get cinnamon flavor in every layer.
- Flour, baking powder + salt: The basic dry ingredients that give the cake structure and lift.
- Eggs: Add richness and help bind the oil-based batter.
- Oil: Keeps the Jewish Apple Cake exceptionally moist while maintaining its dairy-free character. Use a mild, neutral oil.
- Apple cider or orange juice: Apple cider gives my cake an extra hit of apple flavor. Orange juice is a great substitute and gives it a subtle citrus brightness.
- Vanilla: Rounds everything out.
Ingredient Substitutions
- Apples: Other firm baking apples can work, but avoid soft or mealy varieties that are more likely to turn mushy.
- Oil: Stick with a neutral-tasting oil so it doesn’t compete with the apples and cinnamon.
- Apple cider: Orange juice can be used in the same amount.
The Best Apples for Jewish Apple Cake
Firm apples are the secret here. Granny Smith and Honeycrisp are my favorites because they stay tender without turning to mush during the long bake.
You can also use another crisp baking apple you love, or mix two varieties for a little contrast in sweetness and tartness. I would skip softer apples, they can break down too much and create wet pockets in the cake.
How to Make Jewish Apple Cake
- Prepare the apples. Peel and thinly slice the apples, then toss them with cinnamon and sugar.
- Mix the dry ingredients. Whisk together the flour, baking powder and salt.
- Mix the wet ingredients. Beat the eggs with the remaining granulated sugar and brown sugar.
- Finish the batter. Alternate adding the flour mixture and oil, then mix in the apple cider or orange juice and vanilla.
- Layer the cake. Add a third of the batter to a well-greased and floured 10-inch tube pan. Top with a third of the apples and repeat, ending with apples.
- Add the syrup. Drizzle the remaining cinnamon-sugar syrup evenly over the top.
- Bake. Bake at 350°F until a cake tester inserted into the cake comes out clean. Begin checking after 1 hour.
- Cool. Let the cake cool in the pan for 20–25 minutes before carefully turning it out onto a wire rack to cool completely.
Kellie’s Tips for the Best Jewish Apple Cake
- Prep every inch of the pan. This is a moist, fruit-heavy cake and it loves to stick. Grease the center tube, sides and bottom thoroughly, then dust with flour.
- Keep it dairy-free. Use neutral oil or a dairy-free baking spray instead of butter to prepare the pan if you’re serving it as a dairy-free/pareve dessert.
- Use firm apples. Granny Smith and Honeycrisp hold their shape much better than soft apples.
- Don’t overmix. Once the flour goes in, mix only until everything is incorporated for the most tender crumb.
- Spread the apple syrup evenly. Don’t pour it all into one spot—it can create a sticky pocket that makes the cake harder to release.
- Start checking early. Ovens vary, so begin checking around the 1-hour mark.
- Test the cake, not an apple. Insert your tester into a cakey section in more than one spot so an especially juicy apple doesn’t fool you into thinking the batter is underbaked.
- If it’s browning too quickly, loosely tent the top with foil while the center finishes baking.
What to Serve With Jewish Apple Cake
Honestly, this cake doesn’t need much. A simple dusting of powdered sugar and a cup of coffee or tea is my favorite way to serve it.
If dairy isn’t a concern, add whipped cream, vanilla ice cream or even my Chai Latte Ice Cream. You can also warm leftover slices briefly in the microwave.
And don’t forget my favorite leftover trick: thick slices make ridiculously good French toast the next morning.
Storage, Freezing and Make Ahead
- Storage: Once completely cool, keep Jewish Apple Cake tightly covered at room temperature for up to 3–4 days. You can also refrigerate it for up to 5 days, although I prefer the texture at room temperature.
- Make Ahead: This is a fantastic make-ahead cake because the oil-based crumb stays moist. Bake it the day before serving, let it cool completely and cover it tightly.
- Freezing: Wrap the whole cake or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Reheating: It’s delicious at room temperature, but you can microwave an individual slice for about 10–15 seconds if you want it slightly warm.
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.
For more easy dessert ideas, follow us on Facebook.
Jewish Apple Cake Recipe
Equipment
- 1 10 inch tube pan
- measuring cup
- measuring spoons
- hand mixer
- spatula
Ingredients
- 6 cups peeled thinly sliced apples, approximately 3 large apples or 6 small apples
- 2 1/2 cups sugar, divided
- 4 teaspoons cinnamon
- 3 cups flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup light brown sugar
- 1 cup oil
- 1/2 cup Apple Cider, or orange juice
- 2 1/2 teaspoons vanilla
Instructions
- Toss the apple slices with cinnamon and 1 cup sugar. Set aside.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- Beat the eggs with the remaining sugar and light brown sugar.
- Alternate adding the dry ingredients and the oil to the wet ingredients until well combined.
- Add the apple cider (or orange juice) and vanilla beating for 1 minute more.
- Pour a third of the batter into a greased and floured tube pan.
- Layer a third of the apple slices evenly over the batter.
- Repeat with a layer of batter, then apples, then batter, and a final layer of apples.
- Drizzle the cake with the remaining cinnamon-sugar syrup from the apples.
- Bake at 350˚F for 1 hour and 15 minutes or until tester comes out clean.
- Allow the cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.
Notes
- Best apples: Use firm, crisp apples such as Granny Smith or Honeycrisp. Softer apples can become mushy during the long bake.
- Apple cider or orange juice: I love apple cider for an extra boost of apple flavor, but orange juice works beautifully, too.
- Prepare the pan well: Thoroughly grease the bottom, sides and center tube of the pan, then dust with flour. To keep the cake dairy-free, use oil, shortening or a dairy-free baking spray instead of butter.
- Don’t overmix: Mix the batter just until the flour is incorporated for the most tender cake.
- Watch the apple syrup: Pour any accumulated cinnamon-sugar syrup evenly over the cake so it doesn’t pool in one spot and cause sticking.
- Check for doneness early: Begin checking the cake around the 1-hour mark since ovens can vary. Insert a cake tester into a cakey area in more than one spot; it should come out clean or with just a few moist crumbs.
- If the top browns too quickly: Loosely tent the cake with foil while the center finishes baking.
- Storage: Store the cooled cake tightly covered at room temperature for 3–4 days or refrigerate for up to 5 days.
- Make ahead: This cake is great made a day in advance. Cool completely before covering and storing.
- Freezing: Wrap the whole cake or individual slices tightly in plastic wrap and foil. Freeze for up to 3 months and thaw before serving.
- To reheat: Microwave an individual slice for about 10–15 seconds if you like it slightly warm.
- Doubling: If doubling the recipe, divide the batter between two pans rather than overfilling one pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What makes a Jewish Apple Cake different from regular apple cake?
Jewish Apple Cake is traditionally an oil-based, dairy-free cake layered with cinnamon-sugar apples. Using oil instead of butter keeps the cake exceptionally moist and also allows it to be pareve when made with kosher ingredients and equipment.
Why is Jewish Apple Cake made without butter?
Traditional Jewish Apple Cake uses oil rather than butter so the cake is dairy-free. The oil also gives the cake its signature moist, tender texture and helps it stay fresh for several days.
What are the best apples for Jewish Apple Cake?
Firm baking apples such as Granny Smith and Honeycrisp work best because they soften during baking without turning mushy. Avoid very soft or mealy apples, which can create wet pockets in the cake.
Can I use orange juice instead of apple cider?
Yes. Orange juice and apple cider can be used interchangeably in this recipe. Orange juice gives the cake a subtle citrus flavor, while apple cider adds an extra layer of apple flavor.
Can I make Jewish Apple Cake ahead of time?
Absolutely. This cake stays wonderfully moist, making it ideal for baking a day ahead. Cool it completely, cover it tightly and keep it at room temperature until you’re ready to serve.
Can you freeze Jewish Apple Cake?
Yes. Wrap the whole cake or individual slices tightly in plastic wrap and foil and freeze for up to 3 months. Thaw before serving.
How should I store Jewish Apple Cake?
Store the cooled cake in an airtight container at room temperature for about 3–4 days. For longer storage, refrigerate it for up to 5 days or freeze it.
How do I reheat Jewish Apple Cake?
The cake is delicious at room temperature, but individual slices can be microwaved for about 10–15 seconds for a warm, just-baked texture.
Why did my Jewish Apple Cake stick to the pan?
This cake has plenty of moist apples and cinnamon-sugar syrup, so the pan needs to be greased very thoroughly. Be sure to coat the bottom, sides and center tube, and distribute the apple syrup evenly instead of letting it pool in one area.
How do I know when Jewish Apple Cake is done?
Begin checking the cake around the 1-hour mark. A tester inserted into a cakey section should come out clean or with just a few moist crumbs. Test in more than one spot so you don’t mistake moisture from an apple for raw batter.
Can I make Jewish Apple Cake in a Bundt pan?
A 10-inch tube pan gives the most reliable result. If you use a Bundt pan, choose a simple 12-cup design and grease it extremely well; intricate Bundt pans are more likely to catch on the apple pieces.
Can I double this Jewish Apple Cake recipe?
Yes, but divide the doubled batter between two pans rather than trying to fit it into one tube pan. A deeper, overfilled cake may not bake evenly through the center.
Kellie
My great gramma and mom had been making this for years. They are from Pittsburgh and are Jewish. It was made every year Xmas morning. I never knew the story behind it and thought they made it their own. I love this cake and we just made it last weekend. Yours and ours perfect match except you use brown sugar and do 3 layers. And we do 2 layers. Everyone loves it. I will try yours next. I was happy to come across your receipe.
Thank you, Vicki! I hope you enjoy it!
had issue with cake sticking badly to bundt pan. Not sure of the issue but disappointing as cake came apart. Taste good but not a item to repeat.
You definitely have to make sure you lubricate the pan well, including the edges because the cake WILL stick if you skip that step. Leave no surface ungreased. Sorry your cake didn’t meet your expectations. I hope you do try it again because it’s my favorite.
Hi Kellie, I wish this recipe had Ben posted prior to Rosh Hashanah Sept 19, 2020. (This year). Please can you send me the DAIRY VERSION? I want to make both. Thank you>