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Home » Recipes » Cake Recipes

Jewish Apple Cake

Published: Jun 7, 2020 · Modified: Sep 18, 2021 by Chef Dennis Littley

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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.

slice of Jewish apple cake on a white plate


 
Table of Contents:
  • Audio Player
  • What is a Jewish Apple Cake?
  • What ingredients do I need to make a Jewish Apple Cake?
  • Why use oil in this cake instead of butter
  • How do I make a Jewish Apple Cake?
  • What kind of apples should I use?
  • Do I have to use a Tube Pan?
  • How do I get the cake out of the pan?
  • FAQ Jewish Apple Cake
  • More Recipes You’ll Love!
  • Recipe: Jewish Apple Cake
  • How do I get the cake out of the pan?

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?

overhead view of the ingredients to make Jewish apple cake in glass bowls on a wooden cutting board

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?

apples, sugar and cinnamon in bowls on a wooden cutting board

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).

overhead view of a large bowl with flour mixture, a smaller bowl with oil, sugar mixture, a small bowl with eggs on a wooden cutting board

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.

overhead view of the dough mixture in a glass bowl with a green spatula  without eggs

Add the wet ingredients to the flour mixture and stir to combine with a spatula or wooden spoon.

overhead view of the cake batter in a glass bowl with a green rubber spatula after the eggs have been added

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.

overhead view of a small layer of  cake batter topped with apples in a floured ring cake pan

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 a layer of cake batter on top of the layer of apples in a floured ring pan

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.

ring pan full of cake batter and apples that have been layered in the pan

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.

overhead shot of baked Jewish Aopple cake on a white platter

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.

slice of Jewish apple cake on a white plate

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

What type of pan should I use to make a Jewish Apple Cake?

I suggest a tube pan with a removable bottom. These pans are also used for angel food cakes.

Can I use a bundt pan to make this cake?

You can use a 12-cup bundt pan to make this cake. A 10-cup pan may be too small.

What kind of apples should I use for an apple cake?

Traditionally, everyone suggests Granny Smiths. Personally, I don’t like them. I suggest using Gala, Fuji, Honeycrisp, and Pink Lady. Winesap or Jonathon.

Why is it called a Jewish Apple Cake?

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.

Can I use butter instead of oil to make a Jewish apple cake?

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.

  • slice of buttery apple cake topped with whipped cream on a white plate
    Apple Cake Recipe
  • white bowl of apple crisp with ice cream next to whole red and green apples
    Old Fashioned Easy Apple Crisp
  • pineapple butter cake with whipped cream sitting on a white plate with strawberry on a brown background
    Pineapple Butter Cake Recipe
  • slice of yogurt cake with raspberries and blueberries topped with whipped cream on a white plate
    Orange Yogurt Cake Recipe – Chef Dennis

slice of jewish apple cake on a white plate

Jewish Apple Cake

Chef Dennis Littley
There's a good chance you've never heard of a Jewish Apple Cake. But trust me, once you make this American Classic it will soon become a family favorite.
4.99 from 303 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American, Jewish, Poland
Servings 16
Calories 260 kcal

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.

Video

Notes

What type of pan should I use to make a Jewish Apple Cake?
I suggest a tube pan with a removable bottom. These pans are also used for angel food cakes.
Can I use a bundt pan to make this cake?
you can use a 12-cup bundt pan to make this cake. A 10-cup pan may be too small.
What kind of apples should I use for an apple cake?
Traditionally everyone suggests Granny Smiths. Personally, I don’t like them. I suggest using, Gala, Fuji, Honeycrisp, Pink Lady. Winesap or Jonathon.
Why is it called a Jewish Apple Cake?
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.
Can I use butter instead of oil to make a Jewish apple cake?
Yes, you can.

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. Lining the bottom of the pan with parchment paper will also help with the release.
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.

Nutrition

Calories: 260kcalCarbohydrates: 56gProtein: 4gFat: 3gSaturated Fat: 2gCholesterol: 47mgSodium: 165mgPotassium: 197mgFiber: 2gSugar: 36gVitamin A: 112IUVitamin C: 5mgCalcium: 52mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.99 from 303 votes (161 ratings without comment)

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    Recipe Rating




  1. Barbara Sprouse says

    December 28, 2020 at 9:55 am

    5 stars
    Absolutely delicious! Made it for Christmas and it’s gone. This is a childhood memory of mine as well. Just wondering…could berries be substituted for the apples? I’ve got a bunch of fresh and the hubs wants another cake. 🙂

    Reply
    • Chef Dennis Littley says

      December 28, 2020 at 11:50 am

      Blueberries would work well but I think the other berries would be lost in the cake and just be sad reminders of what they once were. This is an easy cake that would take berries pretty well -> https://www.askchefdennis.com/pineapple-butter-cake-and-ask-chef-dennis/

      Reply
  2. Jennifer M. says

    December 27, 2020 at 9:01 am

    5 stars
    I made this cake yesterday and it came out perfectly and delicious! I followed the recipe exactly and was thrilled when the cake came out of the tube pan easily and intact. Thank you for this wonderful recipe!

    Reply
    • Chef Dennis Littley says

      December 27, 2020 at 10:20 am

      That is the only tricky part, getting it out of the pan. I broke down and bought a pan with a removable bottom that makes life easier. I’m glad you enjoyed the cake, its a classic!

      Reply
      • Rise Myers says

        March 25, 2021 at 1:07 am

        5 stars
        This cake is to die for . I’m doing another one tomorrow. Pray tell, where did you get a Bundt pan with a removable bottom in a 12 c size??

      • Chef Dennis Littley says

        March 25, 2021 at 8:39 am

        it’s actually a Tube pan / Angel food Cake pan. I got it on Amazon, there is actually a link to it in the post under the heading Do I have to use a tube pan. I’m happy to hear you enjoyed the cake!

  3. Nita Korn says

    December 14, 2020 at 10:41 am

    Can I use cake flour or bread flour ( or a combination) if I don’t have enough all purpose flour?

    Reply
    • Chef Dennis Littley says

      December 14, 2020 at 1:14 pm

      your best bet would be cake flour. Depending upon how much you use you may have to add a little more flour. Generally, cake flour is one cup and 2 tablespoons to every cup of all purpose flour.

      Reply
  4. Linda Bruno says

    December 10, 2020 at 11:07 am

    Chef Dennis,

    I have made many Jewish Apple Cakes all my life…however…there has been times…if I add “too many apples”…the cake falls apart…is there a way to avoid this from happening ?….Thank you, in advance , for your help in this matter..

    Linda Bruno

    Reply
    • Chef Dennis Littley says

      December 10, 2020 at 12:46 pm

      If you follow my recipe it will have the right amount of apples for this delicious cake!

      Reply
  5. Marsha says

    December 06, 2020 at 10:14 am

    Can I use 2 loaf pans instead?

    Reply
    • Chef Dennis Littley says

      December 06, 2020 at 12:30 pm

      you can, but this is a dense cake so make sure its done in the center.

      Reply
  6. Laurie says

    December 06, 2020 at 8:37 am

    5 stars
    I made your cake twice. I’m pretty sure it’s the recipe my mom made when I was growing up. It was delicious. Second time I did cut back on the sugar a little. Used fresh tangerine juice and vanilla paste. I put the last row of apples on top. It looks pretty. And I slivered them instead of using chunks the way my momma did. This cake is a labor of love because I can’t stand cutting the apples. Haha. Thank you Dennis!!

    Reply
    • Chef Dennis Littley says

      December 06, 2020 at 8:41 am

      you’re welcome Laurie, and you could use frozen apples, I use to buy them in 30 pound boxes for all my apple desserts when I was making them in bulk. Luckily grocery stores sell smaller amounts!

      Reply
  7. Bonnie says

    November 23, 2020 at 8:31 pm

    5 stars
    That has to be the best cake I ever made. Wouldn’t change one thing. I made it today after reading recipe and it really is restaurant quality. Thank you Chef. My new best Chef. Can’t wait to try your other recipes. Kudos to the Chef. My husband loved the aroma while cooking and absolutely loved the cake. Thank you

    Reply
    • Chef Dennis Littley says

      November 23, 2020 at 8:38 pm

      I’m happy to hear you enjoyed the apple cake Bonnie, it is one of my favorites!

      Reply
  8. ann says

    November 18, 2020 at 8:10 pm

    5 stars
    Oh yes, I do remember Jewish Apple cake! My sister gave me the recipe when I was pregnant with our daughter. I enjoyed it then. Time passed & it was forgotten until I came across your recipe Chef Dennis. Baked it tonight and it was A+.

    Reply
    • Chef Dennis Littley says

      November 18, 2020 at 8:42 pm

      I’m happy to hear you enjoyed the cake. I need to make one again soon!

      Reply
  9. Robin Bickel says

    November 14, 2020 at 1:08 pm

    5 stars
    I grew
    up eating this cake, my mom made it for every holday. When she died, it was simple enough that my dad made it for Thanks giving one year.

    My youngest loves it so much he once are half a cake in a single sitting.

    I’ve rarely met a Jewish family that doesn’t make this cake. And after bringing it to work for a pot luck, it became a favorite there.

    I do have a quick question. Nowadays I avoid corn oil. I assume sunflower oil would work here as it’s a neutral oil.

    Reply
    • Chef Dennis Littley says

      November 15, 2020 at 8:53 am

      hi Robin
      I’m happy to hear you’re a fan of this delicious cake and I bet your mom’s version was amazing!

      Any neutral oil should work. I avoid canola which is why I use corn oil, but any oil that won’t change the flavor will work.

      Reply
  10. Suzy Mills says

    November 11, 2020 at 4:02 pm

    5 stars
    Love the recipes soooo good!!!!

    Reply
  11. Gay Cichowsku says

    November 08, 2020 at 2:33 am

    5 stars
    I’ve been looking for this Apple cake recipe for some time. I use to make it in the fall snd in small bread pans for gifts at Christmas time. It freezes well. We eat it for breakfast, snack, and dessert I’m So So glad I found it again.

    P.S. I also put walnuts in the batter. YUM!

    Reply
  12. Pamela Donahue Schroder says

    November 07, 2020 at 4:46 pm

    5 stars
    This is the Exact Same recipe that my Irish Catholic grandmother made! When she emigrated from Ireland, she lived in New Jersey, where perhaps, she came upon this recipe, back in the 1920’s. I stil have her handwritten recipe! I remember sitting at her kitchen table in Iselin, NJ, eating warm slices of this cake. Pure Heaven!

    I’m so Happy to see that this Wonderful recipe has crossed religious and ethnic lines! It’s a truly American recipe!

    Thank you for this!! I’m making it again tomorrow, with Cortland apples that I bought from a farm in Massachusetts. Can’t wait to tell my family of the origin of “Grammy’s Apple Cake”.

    Thank you for this!

    Reply
  13. Beverly J Mandell says

    October 29, 2020 at 10:22 pm

    5 stars
    Wow! This is the recipe my mom used when I was a little girl and NEVER made it but will this holiday season. Just found the recipe card of hers and wanted to compare. Only thing she would do differently is make the dough thicker like a sugar cookie, roll it out and place the “sliced” apples down and then another layer of dough. Then repeat. It turned out like a bar…combination of cake and pie and was amazing! She haled from New Jersey. I will be trying it with monk fruit as a sweetener because I have found it is so close to sugar in taste.

    Reply
    • Chef Dennis Littley says

      October 29, 2020 at 10:24 pm

      Thanks for such a great review and please let me know how it turns out Beverly.

      Reply
  14. Cindy says

    October 25, 2020 at 5:58 pm

    Can I use Almond Flour or what kind of Gluten Free Flour do you recommend?

    Thanks

    Reply
    • Chef Dennis Littley says

      October 25, 2020 at 5:59 pm

      I don’t bake with GF flours often, but I would suggest one of the cup for cup GF flour replacements

      Reply
      • Rise Myers says

        March 25, 2021 at 1:30 am

        I owned a gluten free bakery when gluten free was a foreign word so I invented all my own recipes. You can convert any recipe with a gluten free flours mixed and matched and a 1/2 t of xantham or guar gum sifted in with the flours. Just be sure you use a white rice flour and almost as much corn it tapioca starch as the abundant base or just those two period. Starches absorb liquid so add a little extra of that. Keep track of your measurements so you can repeat or improve e next time. I’ll try it GF sometime and post the ratios and ingredients. Also baking may take a little longer so keep that toothpick handy to keep testing. If the tip gets too brown as you need to add time, just cover loosely tip with foil.

  15. Phyllis says

    October 24, 2020 at 1:00 pm

    5 stars
    I love this cake. My mother had the recipe and when I lived in Butler PA I used to make it all the time. Years later I moved to AZ and I lost the recipe. Thanks for the recipe.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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