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.
Audio Player
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.
Diana says
Can I substitute artificial sugar for the recipe
Chef Dennis Littley says
Swerve or Truvia can be used as cup for cup replacements but you won’t get the same cake. It won’t rise as much, the cake will be tougher and possible lumpy and might have an aftertaste. To achieve the same results the recipe would need to reworked.
Doug Korb says
Very good, great way to use extra apples. I only had Golden Delicious but they worked fine, I also had to use canola oil, all I had, would definitely recommend, thanks for the recipe
Chef Dennis Littley says
cooking at home is all about using your favorite ingredients and what you have on hand. I’m happy to hear you enjoyed the cake Doug
Wendy Darling says
Can you make this the night before? Is it ok to store in a cake keeper or should it just be loosely wrapped?
Chef Dennis Littley says
yes you can make this the night before, it holds up well. A cake keeper or loosely wrapped will hold the cake well, whichever works best for you.
James A O'Day Jr. says
How full do you fill the pan?
Chef Dennis Littley says
depending upon the size of the pan, if all the batter doesn’t fit leave about an inch at the top
Lynn Stanton says
Can I substitute orange juice with anything?
Chef Dennis Littley says
apple juice will work as a substitute.
Beth says
This cake was divine. I will definitely make this again.
Mary Gere says
Sounds very good, will be making it. How many servings per cake? Thanks!
Chef Dennis Littley says
the recipes says 16
Nellie D Mason says
Denis made the cake twice now. My family loves it. I use a tablespoon of cinnimon. Cut the sugar to 1 1/2 cups. And I also put a glace on it. Perfect for any occasion. Thank you for sharing.
Kayla says
Do you have any suggestions for baking it in a cupcake tin since I don’t have a large pan?
Chef Dennis Littley says
I would add some batter, then apples and another layer of batter in the cupcake pans. just watch your cooking time, it will probably be around 25 minutes
Kayla Lam says
Thank you! This worked out really well. The baking time for me was a bit longer than 25 but other than that it was great!
Diane says
Can I substitute apple juice for the orange juice?
Chef Dennis Littley says
that shouldn’t be a problem. The orange juice adds a little acidity to the mix, if you have a lemon on hand add a tablespoon of lemon juice with the apple juice.
Patti Strickland says
I love this cake and make it often in the fall. To make sure the cake comes out of the pan I use… equal parts shortening, vegetable oil & flour ..mix together till smooth. This will make sure NOTHING gets stuck in your pans. I use it for everything!!
Chef Dennis Littley says
what a great idea Patti, it’s something you can make ahead of time and keep for your baking needs.
Patti Strickland says
ABSOLUTELY Dennis, I keep a jar in the fridge!!
Allie says
I made this cake tonight and the flavor was amazing!! I don’t have a tube pan, so I made half the recipe and baked it in a 9 inch loaf pan at 350 for 45 minutes. The toothpick came out clean. A couple hours later when I went to serve it, the inside was gooey. So I guess it wasn’t cooked through totally. How long do you think I should’ve baked it for?
Chef Dennis Littley says
it probably needed another 10-15 minutes. I was going to try making the cake in a springform pan but expect I’ll run into the same problems. The cake is so dense it needs the smaller area a tube or bundt pan will give you to fully cook.
Gina says
This Jewish Apple Cake is a big hit in my home . Everyone absolutely loves it!! The recipe is extremely easy and it coMes out perfectly every time. Thank you for this delicious cake recipe.
MBS in LA says
A note in the recipe about how long to let the cake cool in the pan and tips on how best to get the cake out of the pan would have been helpful. Even though i greased and floured as directed, the cake came out in pieces. Delicious but couldn’t really serve it.
Chef Dennis Littley says
I’m sorry to hear you had trouble getting the cake out of the pan. I updated the post with tips for removing the cake, thank you for the suggestion.
Googlegoof says
I bake jewish apple cake every year for Rosh Hashana. Kids complain it’s too dense! I know this cake is suppose to be dense. Can you suggest something to make it a little less dense?
Chef Dennis Littley says
Cake flour might help lighten up the cake, it has a lower level of protein. You can also try adding 1/2 teaspoon of baking soda and really whipping the egg mixture to get a lot of air into it. And just mix the flour into it enough to get it mixed in.