Jewish Apple Cake is one of my favorite food memories from my high school years. It was one of the cakes that the girls made in Home EC as a project. A lot of you probably have never heard of Home Ec either.
I could always count on the new class making Jewish apple cake, and thankfully I was always asked to sample the cakes the girls in the class made.
This cake truly is an American Classic and is definitely a cake that you need to make. Trust me on this one. Your friends and family will love you forever when you serve them a slice of this delicious apple cake!
What is a Jewish Apple Cake?
A Jewish Apple Cake is a dense cake made with apples. Suspected to have originated in Poland, this delicious cake was well known in the tri-state area of Pennsylvania, New Jersey, and Delaware.
The Cake is made with vegetable oil, unlike many American cakes, which are usually made with butter. Because it doesn’t contain any dairy products, the cake can be eaten after a meat meal under the Jewish dietary laws that prohibit mixing meat and milk.
Did I mention it’s Ah-mazingly Delicious!
What ingredients do I need to make a Jewish Apple Cake?
Let’s start by gathering the ingredients we need to make a Jewish Apple Cake. In Chef Speak this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Why use oil in this cake instead of butter
The use of oil instead of butter makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.
Oil cakes also tend to bake up loftier with a more even crumb, and they stay moist and tender longer than cakes made with butter. Cakes made with butter will taste better, but for this cake, oil is definitely a good choice.
How do I make a Jewish Apple Cake?
Start by prepping the apples.
In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
What kind of apples should I use?
Whenever anyone mentions baking and apples, the first thought turns to Granny Smith. It may be sacrilege, but I don’t like those apples. And because I’m baking for my family, I use the kind of apples I like.
These are the apples I like to use for baking:
- Gala
- Fuji
- Honeycrisp
- Pink Lady
- Winesap
- Jonathon
This is how you should approach recipes. Use ingredients that you like, not necessarily what the recipe calls for (if it’s an easy substitution).
Prepare the Cake Batter.
In a large bowl, whisk together the flour, baking powder and salt.
In a medium bowl, whisk together the sugar, vegetable oil, orange juice, and vanilla extract.
Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick but will get looser and easier to mix as you continue to add the eggs).
Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
Prepare the tube pan with butter (or margarine) and flour before adding the cake batter to the pan. Lining the bottom of the pan with parchment paper will also help with the release.
Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter.
Add one-quarter of the remaining cake batter over the top of the apples, spreading it with a rubber spatula.
The batter will not completely cover all of the apples (it will spread when baking). Really, it will… I promise.
Repeat this process two more times with the remaining apples and cake batter, ending with a layer of cake batter.
Remember, the batter will not completely cover the apples. Don’t worry, it’s okay… trust me, I’m a chef.
Okay, I admit I had my doubts. It’s been decades since I made a Jewish Apple Cake, but it came out better than expected. And the house smelled of apples and a time long gone.
Do I have to use a Tube Pan?
That’s really a tough question; I would use a tube pan aka angel food pan if you have one. If not, a 12-cup bundt pan should work; a 10-cup bundt pan might be cutting it too close.
Food stirs memories, and this delicious cake certainly brought me back to a simpler time when a delicious slice of cake on the bus home from school made me happy.
How do I get the cake out of the pan?
Let the cake cool in the pan on a rack for 15-20 minutes before attempting to remove it. Do not let the cake cool completely before removing it.
Most cakes are best unmolded from their pan while they are still warm; otherwise, they may stick to the pan.
If the cake won’t come out of the pan, place the pan on a stove burner on medium-high heat for 1-2 minutes. That will help the cake release from the pan.
FAQ Jewish Apple Cake
I suggest a tube pan with a removable bottom. These pans are also used for angel food cakes.
You can use a 12-cup bundt pan to make this cake. A 10-cup pan may be too small.
Traditionally, everyone suggests Granny Smiths. Personally, I don’t like them. I suggest using Gala, Fuji, Honeycrisp, and Pink Lady. Winesap or Jonathon.
This apple cake is often made on Rosh Hashana to celebrate the eating of a new fruit such as apples. The use of oil makes the cake pareve, meaning Jewish families who observe Jewish dietary laws can serve it at either meat or dairy meals.
Yes, you can. Oil will make a higher, more tender cake that will last longer, but a butter cake will taste better.
More Recipes You’ll Love!
While you are making cakes, try my delicious carrot cake recipe or some of the ones below.
Jewish Apple Cake
Ingredients
APPLES
- 6 medium Gala or Fuji apples (frozen peeled apples work too) peeled, cored and rough cut from ½ inch to 1 inch. (4½ – 5 cups of peeled apples)
- 5 tablespoon granulated sugar
- 1½ teaspoon cinnamon more can be used if you like cinnamon
CAKE
- 2¾ cups all-purpose flour sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¼ cup orange juice
- 1 tablespoon orange zest
- 2½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.*Place a cake circle with a cut out for the tube pan in the bottom of the pan. This will make it easier to remove from the pan.
Prepare the Apples
- In a large bowl, toss the chopped apples with the sugar and cinnamon. Set aside.
Prepare the Cake Batter
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, orange juice, zest and vanilla extract. Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.
- Add the eggs to the mixture one at a time, mixing well after each addition (the batter will start out very thick, but will get looser and easier to mix as you continue to add the eggs). Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are fully incorporated.
- Add a thin layer of the cake batter to the bottom of the pan, then add one-quarter of the apples on top of the batter. The batter will not completely cover all of the apples (it will spread when baking). Really, it will… I promise.
- Repeat this process two more times with the remaining apples and cake batter, ending with a layer of cake batter.
- Place the cake in a 350 degree F preheated oven on the center rack in the middle of the oven.
- Bake for 1 hour 20 minutes, or until a skewer inserted into the center comes out clean.Baking times can vary depending upon your pan, and your oven. Start checking the cake at 1 hour 10 minute mark. One of my ovens took 1 hour 30 minutes, while another took 1 hour 15 minutes.
- Allow the cake to cool to room temperature before serving and enjoy!
- Let the cake cool on a wire rack for 10 minutes then carefully remove the cake from the pan. Letting it cool too long in the pan will make it difficult to remove.**Run a knife along the edges of the cake and the pan to help it release from the pan.
Marissa says
My daughter and I made this recipe for my husband who loves Jewish apple cake. We are not experienced bakers, but it came out perfectly! I used a 12 cup bundt cake pan. I checked it after 1 hour, 10 minutes and it was done. I let it cool for 20 minutes in the pan on the stove and then loosened the sides with a rubber spatula. It slid right out. The bundt shape side did not look as pretty, so I just flipped it back over so you could see the beautiful browned top that looks just like the picture. We underestimated how much the cake would fill in around the apples, so we would aim for 5 cups of apples next time (we put about 4 cups). Also we omitted the orange zest since my husband did not want an orange flavor. We did add the fresh squeezed orange juice though. It is really a delicious cake and tastes like something that you would get from a fancy coffee shop. My one question: since my husband prefers desserts to be a little less sweet, would the recipe work with just 1.5 or 1.75 cups of sugar instead of 2?
Chef Dennis Littley says
Thanks for letting me know you enjoyed my apple cake. As for the sugar you should be able to reduce to 1.5 cups without any issues.
nina schalit says
This is delicious
My new go to cake
Thanks
Chef Dennis Littley says
You’re welcome, I’m happy to hear you enjoyed the apple cake!
Rebecca says
This is so delicious. Sprinkled a touch of powdered sugar. We made this for some Jewish workers for my husband’s company visiting during Hanukkah. They said it was amazing just the right amount of sweetness. It was so good we are making it again for New Year’s for a meal with Friends!
Chef Dennis Littley says
I’m happy to hear you and your workers enjoyed my apple cake! It’s one my all time favorite cakes.
Theresa Thomas-Wells says
This is a great recipe for the Jewish apple cake, it’s the closest one I found to my granny’s! Someone in our family lent out my grandma’s cookbook that was all her hand written recipes, especially the ones she came up herself and wasn’t a whole lot of measurements some were a pinch of this a dash of that a small handful of this, now they’re all lost to someone else’s family! I thought 1 day the person who borrowed it would’ve realized that they didn’t return it and return it to one of us! So I been finding recipes that seems like they’re it or close, try them out and change or add/subtract anything that doesn’t seem right or quite taste like hers! And this is a great recipe! Thank you again for sharing!
Chef Dennis Littley says
I’m really sorry to hear you lost your grandmothers recipes, that is so sad. But I’m happy to hear that my Jewish apple cake reminded you of her recipe.
Norma says
Since I found out how good this Apple Jewish cake recipe I always make it to give to all my friends in all occasions. They love it so much that I make it all the times. Thames you Chef Dennis for sharing.❤️
Chef Dennis Littley says
I’m very happy to hear you’ve been enjoying one of my favorite cakes! For me it was love at first bite, and the perfect cake to enjoy all year long.
Cheryl says
My family loves this cake! can other fruit such as peaches or blueberries be used instead of apples?
Chef Dennis Littley says
I’m happy to hear you’ve been enjoying the cake. I’ve never tried it with other fruit, but I don’t see why it wouldn’t work.
Vickie says
Tried your recipe, thank you was great will make again👍
Emily says
Love this recipe. It was a huge hit. I made it with pecan oil.
Chef Dennis Littley says
I’m happy to hear you enjoyed the cake, and pecan oil sounds like an delicious addition!
Wendelyn says
I made Jewish apple cakes many years ago from Cooking Light magazine. They were lovingly devoured. But sadly lost the magazine. I don’t remember adding orange juice. I added lemon juice and it was delicious. I cook keto meals, so the only flour I have left is whole wheat. lol delicious. Thanks to you Chef and the internet, I can’t lose your recipe. Thank you so much for the recipe!
Chef Dennis Littley says
You’re very welcome and I hope you enjoy this delicious cake for many years to come.
Susan says
This is by far the best recipe for Jewish Apple Cake. I made it and took it to the in-laws. Two weeks later, they asked me to bring it again. A huge hit, so moist and delicious. Thanks for a fantastic recipe.
Chef Dennis Littley says
Thank you so much for letting me know you and your family enjoyed the apple cake, it is one of my all time favorites.
Tina Roselli says
Okcan I bake the cake and freeze it for 2 days or wait till I need it? Thanks
Chef Dennis Littley says
You can definitely freeze it, if needed.
Kathi says
Great recipe. Thank you for posting and at 75 – certainly do remember Home Ec. Learned how to make some good food there, but learned to make even better food from my Gram, who was a baker and owned her own bakery during the 1930’s and 40’s.
Chef Dennis Littley says
You are very welcome, and I learned lots of delicious recipes from my adopted Italian grandmother, sadly my mom didn’t cook. Which is why I learned!
Mathilde Bergeron says
My grandmother made this growing up and I remember it had such an unusual recipe – with orange juice and a massive amount of vegetable oil! This is the closest recipe I have found online and it is FANTASTIC. Last two years I’ve made it at Christmas and everyone asks for the recipe.
Chef Dennis Littley says
I’m happy to hear you’ve been enjoying my apple cake and that it lives up to your grandmothers memory!
Leslie P Kaplowitz says
I made this cake last year and it was fantastic! Everyone loved it!! I plan to make it again this year-my question is how much in advance can you make it? Thank you so much for this truly outstanding recipe!
Chef Dennis Littley says
The sooner you use it the better. I wouldn’t make it more than two days in advance and keep it refrigerated until the day you are going to serve it, then let it come to room temperature before serving.. It can also be made an frozen, letting it defrost overnight in the fridge before using.
Alex says
Can I use olive oil instead of vegetable oil?
Chef Dennis Littley says
Yes you can. I would use a mild olive oil so it doesn’t affect the flavor.
Laura says
This cake was recommended to me and it looks amazing. If I do have a 10” tube springform pan, can this cake be made using a springform pan without a hole in the middle?
Chef Dennis Littley says
No, it can’t be made in a springform pan, the batter is too dense. You can use a bundt pan or split the batter and make it in two regular cake pans.