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.
Kathy says
I use golden delicious apples, too.
Chelly says
Delicious! Thank you!!
Chef Dennis Littley says
You’re very welcome!
Susan Schranck says
The cake is delicious and even better the next day. Can I use unfiltered apple cider instead of orange juice?
Chef Dennis Littley says
You can use apple cider, but replace one teaspoon of cider with apple juice to help raise the acidity. Otherwise the cake may not rise properly.
Michelle says
This cake recipe is delicious & it came out perfect – the only discrepancy I will state is the baking time of 1 and a half hours. It’s way too long. Although the cake rose beautifully & looked & tasted amazing the sides were way too over cooked( a bit burned). I should’ve taken it out if the oven much sooner. Next time I would check it on the hour and remove it from oven. Otherwise it’s really a delicious perfect Jewish apple cake recipe & easy to make.
Kathy says
Very nice recipe. I baked it and hour and fifteen minutes, and it was dry. Next time will check between 45-60 minutes. Easy to make.
Chef Dennis Littley says
I’m happy that you liked the cake, and I’m not sure what happened with the cooking time. You’re the first person to mention that it was too long.
Shana says
This recipe came out amazing! I want to make this recipe on muffin form, world that work?
Chef Dennis Littley says
It should work, I’ve never made it as muffins, so I’m not sure of the time for baking. Let me how how they turn out if you make them.
Riley Scott says
LOVED this! Definitely on my ‘make again’ list. I used local golden delicious apples, which keep their shape but do soften in the baking process. Made it in a large non-stick bundt pan and it dropped out beautifully after about 8 minutes out of the oven.
Laura Justus says
Hi Chef Dennis,
This cake is scrumptious! I followed the recipe and was pleasantly surprised that it turned out super! It will definitely be a keeper in my recipe file. Thank you for sharing it!
😊Laura
Chef Dennis Littley says
I’m happy to hear you enjoyed one of all-time favorite cakes!
Hannah says
Absolutely delicious! Baked for 20min less than called for and it came out perfect. Not everyone appreciated the strong orange flavor though. Is there an adequate substitute for the Orange Juice?
Chef Dennis Littley says
I would suggest leaving out the zest, that will cut back the orange flavor.
Dalia says
How can I replace the orange juice and zest – can I just not add it? Thanks!
Chef Dennis Littley says
you can use pineapple juice instead of orange juice and you can leave out the zest if you like. The juice does cause a chemical reaction in the baking process so I wouldn’t eliminate it.
Elana says
Hi! I just made this and it’s in my oven but Rosh Hashanah starts tomorrow night. What’s the best way to store it until then? I made it in a bundt pan.
Chef Dennis Littley says
You can refrigerate it overnight and let it come back to room temperature before serving, or it can sit out at room temperature in a well sealed container. There is nothing in the cake that requires refrigeration, but if you’re planning on keeping it more than 3 days it will stay fresher in the fridge.
Carly says
Loved this cake! I needed to cover the top to prevent burning with about a half hour left on the cook time, but otherwise the recipe was great!
Shery Sullivan says
Does the parchment paper go in after the shortening and flour? Seems like I should know this being a baker all these years.
Lisa Renn says
Hi Sherry,
The parchment paper is put on the bottom of the pan. You can trace the pan with a pencil onto the paper then cut it a little smaller. I put mine in after I have greased the pan.
Karen Barnett says
I made this cake today, and it’s so delicious! I used a 12 inch Bundt pan, and it came out perfectly. I will be making this recipe again and again! Thank you!
Diana says
Absolutely delicious! Even better the next day.
Very similar to recipe my Mom made when I was young. Like her, I used a variety of red apples including one green apple.
Whole family loved it.
Chef Dennis Littley says
I’m happy to hear that Diana, thanks for the great review!
Sherri says
I’m making this for the holiday. Can I use gluten free 1:1 baking flour? Also, can I use avocado oil for the vegetable oil?
Chef Dennis Littley says
There should be no problem using avocado oil, and cup for cup GF flour should work, but I’ve never tried it to confirm that it does work.
Zlata Garrison says
Wonderful apple cake! I did not have orange juice so I substituted lemonade and lemon zest. I used Winsap apples. The cake was delicious and moist. I will be making this again. Thank you for the recipe.
Chef Dennis Littley says
I’m very happy to hear you enjoyed my apple cake, and I’m glad it worked out with the lemonade and lemon zest.
Kenneth Rolle says
Hi chef Dennis I am used to using an aluminum tube pan (Great results). How ever now I will be using a DARK non-stick pan is there any precautions I should take?
Thank you.
Chef Dennis Littley says
When baking cake in a dark non-stick pan, reduce the oven temperature by 25 degrees to compensate for the pan. Start checking the cake about 10 minutes before it’s supposed to be done.
A dark metal pan absorbs and distributes heat more quickly and thoroughly than lighter-colored pans, which is why the temperature and sometimes cooking times will be different
Phil says
What a splendidly delicious cake! Chock full of fruit and fragrant with spices. Tender and moist with the outside irresistibly caramelised.
Made this twice now. Once in a bundt pan and once in a springform tin with a wide-ish funnel (as I don’t possess an angel food cake tin). Both were tricky to unmould – but some judicious repair work masked the damage. And certainly did nothing to compromise the heavenly flavour.
Lita says
Hi Dennis,
How would it work if I used grated apples and left the skins on?
Thank you and Happy Holidays.
Kind regards,
Lita
Chef Dennis Littley says
I’ve never tried it so I’m not sure. I don’t think it will turn out as well with them grated, the larger pieces of apple really add to the flavor and experience.
Stef says
This came out great thank you. I’m now looking for a non dairy rum cake base and my husband thinks this would be good. Would you just swap out the OJ for rum and leave out the apples? Thoughts?
Chef Dennis Littley says
I would add 2 tsp of rum extract to the cake and not leave out the orange juice; you can leave out the zest. The orange juice acts as an acid and helps activate the ingredients.
The secret to a good rum cake is making a glaze or rum syrup and letting it soak in the cake. Since this is a non-dairy cake, you can’t use butter for the glaze, so a simple rum syrup is the best option. Make the syrup: 1 cup water, 1 cup sugar, and 4 tablespoons of rum. Heat the water and sugar until the sugar has all dissolved and starts a light boil. If you don’t mind the alcohol, add the rum after you remove the pan from the heat. If you want to burn off the alcohol, leave the pan on the heat after adding the runm and let it cook for about 1 minute.