Jewish Apple Cake Recipe
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.
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.
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 IT
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.
Peel and slice the apples.
Toss apple slices with cinnamon and sugar.
Combine the dry ingredients in a bowl. Set aside.
Beat the eggs with both sugars until combined.
Alternate adding the dry ingredients and oil to the egg mixture.
Add in the apple cider or orange juice.
Pour 1/3 of the batter into a prepared tube pan.
Top with 1/3 of the apples.
Repeat layers until you end with a layer of apples.
Pour the remaining syrup from the apples on top.
Bake for 1 hour and 20 minutes or until a cake tester comes out clean.
Cool the cake in the pan for 20 minutes and then turn out onto a cooling rack.
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.
HOW TO SERVE IT
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!
MORE FALL DESSERT RECIPES
If you like this apple cake, you will LOVE this Slow Cooker Apple Upside Down Cake! It’s super easy, dump and go.
Want something a little more traditional? You can’t beat an all American Apple Pie.
Get the Recipe: JEWISH APPLE CAKE RECIPE
- 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 Apple Cider, or orange juice
- 2 1/2 teaspoons vanilla
- tube pan
- 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.