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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


 

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!

Table of Contents:
  • 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?

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

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slice of jewish apple cake on a white plate

Jewish Apple Cake

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
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. Emily Thayer Campbell says

    September 06, 2021 at 2:19 pm

    This is the exact recipe a friend gave me years ago and I wanted to make today for Rosh Hashanah IF you’ll tell me how I might substitute honey for some or all of the sugar. Please advise and thanks so much for the possibility….

    Reply
    • Chef Dennis Littley says

      September 06, 2021 at 2:34 pm

      I’m very sorry but I don’t bake using honey so I’m not sure what to tell you.

      Reply
  2. gail p says

    September 02, 2021 at 9:48 am

    Can I use a bundt pan instead of an angel food tube pan?

    Reply
    • Chef Dennis Littley says

      September 02, 2021 at 10:05 am

      A 12 cup bundt pan should work, a 10 cup bundt pan might be a little too small

      Reply
      • Ida Scherr says

        September 05, 2021 at 11:40 pm

        5 stars
        Just used this recipe today and it was the hit of the holiday get together. I used mackintosh apples and it tasted perfect.

  3. Stacy says

    September 01, 2021 at 12:22 am

    Can I freeze this?

    Reply
    • Chef Dennis Littley says

      September 01, 2021 at 9:00 am

      yes you can freeze the cake. Double wrap it in plastic and then in foil.

      Reply
  4. Kathy says

    August 29, 2021 at 5:45 pm

    I’m making the cake to serve Monday night for the holiday. How far ahead can I make it;what’s the best way to keep it?

    Reply
    • Chef Dennis Littley says

      August 30, 2021 at 5:03 pm

      You can make it 2 days ahead of time. I wouldn’t let it sit any longer. Store it well covered in the refrigerator.

      Reply
  5. Kathy says

    August 22, 2021 at 3:41 pm

    I’ve been. weighing my baking ingredients… do you recommend using measuring cups or a food scale?

    Reply
    • Chef Dennis Littley says

      August 22, 2021 at 4:45 pm

      weighing ingredients is a great practice, I still measure mine out using cups and spoons since not everyone has a scale

      Reply
      • Kathy says

        August 22, 2021 at 5:31 pm

        Thank you. I found a conversion table. Your recipe is just like one I used to make. I will use this forth upcoming holiday.

    • Andy says

      October 11, 2021 at 4:52 pm

      Thinking about making this but my kiddo has an egg allergy. We use a lot of egg replacer and/or applesauce in place of the egg. It’s hit or miss with baked items. They tend to work better with recipes that call for one or two eggs, but we have so many orchard apples need to use up, so I’m tempted to give this a whirl. Any thoughts/suggestions? Thanks!

      Reply
      • Chef Dennis Littley says

        October 11, 2021 at 5:00 pm

        I’m sorry but I don’t bake with egg replacements and I wouldn’t really know how to adjust this recipe. Its a dense cake to begin with and egg replacements will may make the cake too heavy. The problem is the number of eggs, if it was one or two you could probably get away with a substitute. You could cut the recipe in half and make a single-layer apple cake.

      • Lourdes Castaneda says

        December 29, 2021 at 5:03 pm

        5 stars
        Hi there, on a whim I substituded apple sauce for oil and chia seeds (1tbls/3tbls ) with water for eggs. The cake came out great! I was informed from guests, if I hadn’t mentioned the substitution they wouldn’t have noticed.

      • Chef Dennis Littley says

        December 29, 2021 at 5:14 pm

        good to know the cake came out well with the changes! Thanks for letting me know

  6. Kathy says

    August 22, 2021 at 3:35 pm

    Can you use gluten-free flour for this recipe?

    Reply
    • Chef Dennis Littley says

      August 22, 2021 at 4:44 pm

      I have not tried making this cake Gluten Free, so I’m not sure. Using a cup for cup GF flour blend it should be okay, but again I haven’t tried.

      Reply
      • Judy says

        October 31, 2021 at 11:06 am

        5 stars
        I have made this with 1:1 gluten free flour. It works very well.

    • Maureen says

      September 30, 2021 at 6:32 pm

      5 stars
      Hi Kathy,
      Yes you can substitute gluten-free flour in the Jewish apple cake recipe. I make it that way and it turns out delicious! No one can tell it’s gluten-free.

      Reply
  7. Gloria Miller says

    July 10, 2021 at 6:53 pm

    5 stars
    While in Alaska last month my 89 yr. old father fell in love with a Jewish apple cake in a Talkeetna bakery. The owner of the bakery gave me enough information to narrow her deliciousness to this recipe. I made almost exactly as written by Chef Denis, only change being to use a 12 c. bundt pan. Sifting the flour, adding room-temp eggs one at a time, and mixing everything by hand were key successes that Chef Denis emphasizes. My father loved this cake more than the one in Alaska! The only change I will make in the future is to increase the amount of chopped apples–from 5 cups to 6 cups, along with an increase of 1 T. sugar in their mix. I did use fuji apples, but they were large and I couldn’t go by number, but rather by cups. I will also probably increase the cinnamon in the apple mixture to 1 T and increase the salt in the dry mix by about 1/4 tsp.This recipe is a keeper that I will hopefully surprise my father with for some years to come. Thanks Chef Denis!!

    Reply
  8. Sandra says

    May 25, 2021 at 1:26 am

    5 stars
    Found your recipe because I was looking all over for my copy, which was written on the back of an envelope 40+ years ago. I was sure I remembered everything, but decided to double check, since I’m making a watercolor illustrated cookbook of all of our favorites. I had never heard of making it in a bundt pan, though, news to me! I just put it in a glass baking dish(vegan margarined and floured)(trust me, it comes out just fine!). Pop it into the oven as usual. I don’t layer the apples and batter, I fold the apples in. And yes, it does look as though that could not possibly be enough batter. But it is!
    And it is sooooo good! Thank you!

    Reply
  9. Michelle says

    May 05, 2021 at 10:02 am

    Do you think coconut oil would work well in this recipe?

    Reply
    • Chef Dennis Littley says

      May 05, 2021 at 10:04 am

      it should work. The only issue I’ve ever had with coconut oil is if I refrigerate the baked good I made with it. Coconut oil firms up a lot more when it gets cold.

      Reply
      • Cathy Love says

        June 22, 2021 at 12:11 pm

        Can I mix Athena type of apples I use in this recipe. I don’t have enough of the granny smith’s?

      • Chef Dennis Littley says

        June 22, 2021 at 3:00 pm

        you sure can, you can use any type of apple you like

      • Dawn Reeckmann says

        October 21, 2021 at 7:31 pm

        5 stars
        I used a mix of gala red apples and Granny Smith it has about 10 minutes left. Smells to delicious , gonna serve warm with a spoon of vanilla bean ice cream.

  10. Bevy says

    May 04, 2021 at 9:25 pm

    AS you mentioned in the opening about the recipe using oil, not butter because of dietary rules-the pan should also not be treated with butter, but rather margarine or even oil.

    Reply
    • Pat says

      June 23, 2021 at 4:34 pm

      5 stars
      Bevy, I always grease my pan with Crisco shortening (not oil). I think it does a great job. Also, on this recipe, instead of using oil & flour, I use Crisco & a little mixture of sugar & a little cinnamon. It’s really good!

      Reply
  11. Michele says

    March 15, 2021 at 10:22 pm

    5 stars
    It was awesome! Crunching sugary crust and apples so tender. My husband’s favorite! Thanks Chef

    Reply
  12. Susi says

    February 20, 2021 at 9:10 pm

    Is there any substitute for orange juice? It’s the only ingredient I don’t hv on hand?

    Reply
    • Chef Dennis Littley says

      February 20, 2021 at 10:20 pm

      you can use apple juice

      Reply
  13. Jen says

    February 03, 2021 at 3:29 pm

    Whoops! I see that you addressed the oil question in a previous post. No need to reply to my earlier question. I will stay away from canola and try a different neutral oil.

    Reply
  14. Diana L Shifflett says

    January 27, 2021 at 10:53 am

    5 stars
    I absolutely fell in love with this cake at first bite. My mother-in-law introduced it to me about ten years ago, and I praised her every time she baked it. We would always enjoy a slice with our morning coffee as we sat and chatted about life. Bless her heart, I miss how she would adamantly deliver her opinions and beliefs. She taught me a lot in life including, but not limited to, any cooking or baking skills i may have. With this recipe, she added walnuts and would warn me about the expense of those nuts. (LOL). On another note, I’d like to add that the cake is not (imo), overly sweet. The apples, sugar and cinnamon are a perfect ratio, therefore, no icing is needed. I recommend this recipe for any event, occasion or just an everyday dessert.

    Reply
    • Joan says

      September 22, 2021 at 10:25 pm

      Have you ever used different fruits in this recipe? Perhaps peaches or plums?

      Reply
      • Chef Dennis Littley says

        September 23, 2021 at 8:10 am

        I have not, but other fruit should work.

  15. Chef Dennis Littley says

    January 09, 2021 at 5:18 pm

    As specified in the instructions, yes you do need to grease and flour the pan, but that wouldn’t cause the bottom and sides to burn. That would come from too hot off an oven. Have you ever checked the temperature with an oven thermometer for accuracy?

    Reply
    • Jen says

      February 03, 2021 at 2:38 pm

      Can the vegetable oil be substituted with canola oil, or will that significantly change the outcome of the cake?

      Reply
      • Chef Dennis Littley says

        February 03, 2021 at 2:39 pm

        you sure can. Any mild flavored oil will work.

      • Dorothy says

        March 25, 2021 at 7:56 am

        5 stars
        I make caramel glaze of brown sugar milk and butter. Boil until thick. Drizzle over cooled cake
        YUM YUM!!

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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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