My mom learned to make this traditional Jewish apple cake recipe in home ec back in high school. Years later, it’s remains the family recipe we love the most: moist vanilla cake layered with cinnamon-spiced apples. Requested often, devoured always.
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Jewish apple cake is a tall, old-fashioned tube cake made with oil and orange juice instead of butter and milk, with a sweet vanilla batter layered with tart cinnamon sugar apples that bake until soft.
Because Jewish apple cake has no dairy, it’s pareve, which is why it has held its place on Rosh Hashanah tables and in Jewish home baking across the Northeast for generations. It’s sturdy enough to travel, keeps for several days on the counter, and tastes even better the next day.
This also makes a perfect cake for fall and winter when apples are in season, and makes the whole house smell like cinnamon, apples, and vanilla..
What to Know:
- Pan: 10-inch tube pan (Bundt, loaf, and 9×13 directions below)
- Time: 20 minutes hands-on, about 1 hour 40 minutes in the oven
- Dairy-free and pareve with a water or orange juice glaze
- Make ahead: best baked a day before serving
- Freezes beautifully for up to 3 months
Origin Story: My Mom’s Jewish Apple Cake Recipe From Home Ec
A Jewish apple cake, baked in a tube pan, is a beloved cake in the mid-Atlantic region, popularized by Polish and Eastern European immigrants. This particular recipe came from my mom’s home economics class back when she was in high school outside of Philadelphia. It was the first thing she learned to bake on her own, but certainly not the last; she is a fabulous home baker! Despite becoming a professional pastry chef in New York and making hundreds of fancy, snazzy cakes, this simple homemade apple cake from Mom remains my favorite cake recipe of all.
You may also like: Soft Italian Sprinkle Cookies and Buttermilk Birthday Cake
A Few Pastry Chef Improvements to Make This the Best Jewish Apple Cake
I’ve made this cake literally dozens of times. It’s the best. I’ve kept everything that makes it my mom’s: the oil, the orange juice, the tube pan, the batter, and the layers of cinnamon apples, but have made a few small changes to make it even better.
- Adjusted the orange juice: The original recipe called for 1/2 cup orange juice. I thought that this made the orange flavor too strong, so I halved it, and added water to replace the missing 1/4 cup. This kept the moistness of the batter, but with a more balanced flavor.
- Salt: 1/2 teaspoon of kosher salt balances the tartness of the apples and sweetness of the cake.
- Choosing the right apples: The original didn’t specify, but there are good baking apples, and bad baking apples. I tell you which apples are the best for baking.
- A vanilla glaze. It isn’t traditional, but it has become the part people ask about most, so I’ve given it its own section below
Why Is It Called a Jewish Apple Cake?
A traditional Jewish apple cake is so called for several reasons, ranging from apples’ symbolism to the pareve ingredients.
The importance of apples: Apples are very symbolic in Hebrew faith, representing sweetness, hope for prosperity, strength, and growth. At Rosh Hashanah (Jewish New Year), for example, apples and honey are served to symbolize hopes for a sweet new year ahead.
As for the ingredients: Jewish apple contains no dairy products, and is free of milk, buttermilk, butter, cream, or other dairy derivatives. Because this Jewish apple cake recipe contains no dairy, it is considered pareve (parve), meaning those observing Jewish dietary laws or rules can serve the dessert with meals containing either meat or dairy.
Ingredients for Jewish Apple Cake
This cake uses pantry staples in three parts: the apples, the batter, and the glaze. Exact amounts and weights are in the recipe card below.
For the apples:
- Apples: About five large firm baking apples. I like a mix of Granny Smith and Honeycrisps (more on choosing below).
- Sugar and cinnamon: Tossed with the sliced apples to season them and draw out the juices.
For the cake batter:
- All-purpose flour and baking powder
- Kosher salt: I use Diamond Crystal; if you use Morton or table salt, use half as much.
- Granulated sugar
- Neutral oil: Use canola, vegetable, or sunflower. Oil helps keep this cake stays moist for days, and the recipe dairy-free.
- Eggs: Four large, at room temperature (for better mixing)
- Vanilla extract: Always use pure vanilla
- Orange juice: It stands in for milk and balances the sweetness. You won’t necessarily taste orange, but it amplifies the flavor of the cake batter and apples
For the glaze
- Powdered sugar, vanilla, and a little liquid: Water or orange juice keeps it pareve; milk makes it creamier.
What Are the Best Apples for Baking Jewish Apple Cake?
Use tart, crisp apples such as Granny Smith, Honeycrisp, Gala, or Braeburn to make this Jewish apple cake recipe. Avoid soft-fleshed or mealy apples like the dreaded Red Delicious (I mean, is it, really?). Also be sure to check out my complete guide to the best (and worst) apples for baking.
Step-by-Step Instructions
This apple cake recipe comes together quickly, and boils down to four main steps: 1) prepare the apples, make the cake batter, 3) layer and bake, and 4) glaze and serve. The directions here are a general overview; the recipe card below has full and thorough instructions.
First, Prepare the Apples and Preheat the Oven
- Preheat oven to 350°F and grease a standard-sized tube pan. I also like to line the bottom with parchment paper so nothing sticks to the bottom of the pan.
- Peel and slice the apples. Cut the apples into slices, and toss with cinnamon sugar in a mixing bowl. They’ll get juicy while you make the cake batter.
Make the Cake Batter
- Cream sugar and oil in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs and vanilla. Beat until lightened, fluffy, and smooth.
- Add the dry. Add the flour, baking powder, and salt and mix until about half mixed in.
- Add the orange juice and water and mix batter on low until the batter is fully smooth and combined. Do not over mix.
Assemble and Bake
- Pour about a third of the batter into the prepared pan. Layer a third of the apples on top. Repeat twice, ending so that apples are covering the entire top of the cake (cake, apples, cake, apples, cake apples).
- Bake in the preheated oven for about 1 hour 40 minutes, until a cake tester or toothpick comes out clean.
- Cool on a wire rack. When pan is cool enough to handle and the cake has set up a bit (around 20 minutes), invert onto a plate, then flip right-side up again, back onto the cooling rack.
Finish With the Confectioners’ Sugar Glaze (Optional)
In a bowl, combine the powdered sugar, vanilla, and water. You can also use orange juice if you want more citrus notes. Whisk until smooth. Spoon glaze over the top of the cake, allowing some to pool on top, and some to drip down the sides. Let harden for a few minutes before serving.
A tube pan is ideal because it bakes up a nice, high cake, but you can also bake the cake in two loaf pans. The time will vary, however.
F.A.Q.s and Pro Tips
You want apples that hold their shape through a long bake and bring enough tartness to stand up to all that sugar. My favorite combination is Granny Smith for sharpness and structure plus Honeycrisp for sweetness and juice. Braeburn and Pink Lady are excellent substitutes, and Gala works but bakes up softer and sweeter.
I avoid McIntosh and other soft apples. They basically make applesauce. For more, see my guide to the best and worst apples for baking.
Yes. Use water or an equal amount of apple cider for deeper apple flavor. With water, the cake tastes a little flatter, so don’t skimp on the salt.
For this cake, yes. Sorry. Thin slices of unpeeled apple turn into leathery strips over a long bake. If you’d rather keep the peels on, cut the apples into ½-inch chunks and expect a more rustic texture.
A simple vanilla glaze is best. It sets into a thin shell against the soft, apple-rich cake, and it takes two minutes. Whisk 1 cup (120 g) powdered sugar with 2 tablespoons liquid and ½ teaspoon vanilla until completely smooth. It should fall from a spoon in a thick ribbon that holds its shape for a second before melting back into itself. If it’s too stiff, add liquid a few drops at a time. If it’s too thin, add a spoonful of sugar. Spoon it over the top of the cooled cake, letting some pool and some drip down the sides.
For a pareve glaze, use water or orange juice or apple cider. Orange juice echoes the batter and adds a little tang; cider ups the apple flavor. If dairy isn’t a concern, milk makes it slightly creamier and more opaque.
The traditional finish. Many families serve Jewish apple cake with no glaze at all, or with just a dusting of powdered sugar. The baked apple slices on top are plenty.
Like this recipe for Jewish apple cake? You’ll also love these apple desserts:
Jewish Apple Cake
Essential Equipment
- 1 standard tube pan
Ingredients
For the Apples
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- 6 Apples, peeled and sliced thin Granny Smith, Honeycrisp or other tart, firm baking apple are best
For the Cake Batter
- 1 cup neutral vegetable oil, such as canola oil
- 2 cups sugar
- 4 large eggs
- 1 tablespoon (3 teaspoons) pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon Kosher salt I use Diamond Crystal brand
- 1/4 cup fresh orange juice
- 1/4 cup cold water
For the Vanilla Glaze (Optional)
- 1 cup powdered sugar
- 1/8 cup water
- 1/2 teaspoon pure vanilla extract
Instructions
Preheat the Oven and Prepare the Apples
- Preheat the oven to 350°F and grease a standard-sized tube pan. I also like to line the bottom with parchment paper to prevent any cake from sticking to the bottom of the pan.
- Peel the apples. Slice into 1/4" to 1/3" -thick slices or chunks, and place them into a medium mixing bowl. Add the 2 tbsp sugar and 2 tsp cinnamon. Toss and allow them to sit and get juicy while you make the cake batter.
Make the Cake Batter
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and vegetable oil until light and emulsified. Scrape the bowl with a silicone or rubber spatula to make sure everything is well blended.
- With the mixer on low, add the eggs one at a time, then the vanilla extract. Add each egg when the previous one is mostly mixed in.Increase the mixer speed to medium, and cream until lightened, fluffy, and smooth, about three minutes. Scrape the bowl.
- Add the flour, baking powder, and salt to the wet ingredients. Mix the dry ingredients on low until two-thirds combined. Scrape the bowl.
- Add the orange juice and water and mix batter on low until fully combined. Scrape the bowl and make sure the batter is completely smooth. Do not over mix.
Assemble and Bake the Apple Cake
- Pour about a third of the batter into the prepared tube pan. Layer a third of the apples on top. Repeat twice, ending so that apples cover the entire top of the cake.
- Bake for about 1 hour 35 minutes, until a cake tester or toothpick comes out clean. (It may need to go another five minutes.)
- Transfer the cake to a wire rack. When pan is cool enough to handle and the cake has set up a bit (around 20 minutes), invert onto a plate, and then flip right-side up onto the wire cooling rack. PRO TIP: To invert a cake properly, run a small offset spatula or thin knife around the cake pan's edges to loosen the cake from the pan's walls. Flip the cake over onto a plate or second cooling rack, so it is now upside-down. Then, place the cooling rack on top of the inverted cake, flip it back over so the cake is right-side up again. Let cool completely.
Make Powdered Sugar Glaze (Optional)
- In a bowl, combine the powdered sugar, vanilla, and water. Whisk until smooth.
- Spoon glaze over the top of the cake, allowing some to pool on top, and some to drip down the sides. Let the glaze set up and harden for several minutes before slicing and serving the cake.
Notes
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
28 comments
HG
Made for the holidays recently and went over great.
Hillary
I bet you could even do one more if you really wanted but this was very good as written. I thought that the cake was very moist and the batter was delicious.
Lisa Ruland
This is a lovely cake and comes out very moist, with just the right amount of apples. I hope you love it as much as I do!
Julie
This is delicious! I’ve made it a dozen times and everyone loves it ! It’s perfection !!
Thank you!
Lisa Ruland
Fabulous! I am so glad you like it. I’m making it tomorrow with a few cranberries tossed in the batter…excited to see how it turns out.
Judy
Hi Lisa,
Would this work in a bundt pan? I don’t have a tube pan.
If so, how long to bake and any other changes?
Thank you.
Unpeeled
Hi, Judy! Technically, yes, this will work as a bundt. The cake will be slightly domed when baked, so it might not sit flat on a cake platter, but I don’t think it would be a big issue. I actually haven’t done an exact conversion to a bundt pan, but you’ll generally be fine as long as you don’t fill the bundt more than 2/3 full; the cake will rise a fair amount. You can also bake the cake in two loaf pans, layering the apples with the batter as you fill the loaf pans. Baking time will be about 1 hour or more for a loaf cake, and should be about the same for a bundt if you can get all the batter in there. If not, baking time will be reduced. Good luck!
Jennifer
my favorite recipe to bake with apples in fall. this always turns out perfectly. Usually use Honeycrisp apples, but sometimes do a mix of these and granny Smith.
Lori
I’m a little confused as to how the apples should be cut. Are they slices or chunks? I can’t wait to make this. It’s beautiful to look at and I’m guessing fabulous to eat!! Thank you in advance for your reply.
Unpeeled
Hi, Lori! I like to do slices because you can get nice ribbon-y apple layers in the cake, but chunks will work as well. I hope you enjoy!