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.
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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.
Jacqueline
I made these into cupcakes. I cooked the apples in the microwave for 2 1/2 minutes. Then baked cakes at 400 for 5 minutes, reduced temp to 350 for 22 minutes. Turned out fantastic! I am also going to try in a tube pan … But I needed to make cupcakes for a work function- so glad I did. Thank you for the wonderful recipe!
Chef Dennis Littley
Thanks for letting me know the recipe worked out in cupcake form. I can’t wait to hear how you like it as a cake.
Jacqueline
I am planning to make this cake, however, I would like to try to make it in muffin form… Any tips?
Chef Dennis Littley
You could do that. I would add the batter to the muffin cups, then add the apples so they have equal amounts. Let me know how they turn out.
Rob
I’ve been making this cake for many years. Two recipes. Mom’s and Chef Denis’s. Sorry mom, chef’s is a little more tasty and a bit more moist.
This cake is always a hit.
Chef Dennis Littley
That is high praise! Thanks for taking the time to let me know you’ve been enjoying one of my favorite cakes.
Janet N Bush
Hello Chef,
I’m seriously considering making your apple cake because of the ingredients. My question is, will the top of the cake be crunchy? If the answer is no, what can I do to make sure that it is & that part of the apples are exposed because that’s the way I like it.
Thanks a bunch,
Janet
Chef Dennis Littley
No the top of the cake will not be crunchy. You could add a streusel topping if you like, and the only way to have the apples exposed would to be to add them after its baked about halfway through. Otherwise they will just sink.
Mary Leona Bauman
Is there a way I can make this cake in a 9×13 pan
Chef Dennis Littley
You should be able to use a 9×13 pan without any problems. I have not used that sized pan to make the cake, so I’m not sure of the baking time, but I would start checking it at around 45 minutes.
Mary Champion
Thank you so much for your fantastic Jewish Apple Cake recipe! So easy and so good! Making it for the second time. It tends to disappear really fast, it is really THAT GOOD!
Chef Dennis Littley
It’s one of my favorite cakes and I’m very happy to hear you’ve been enjoying it!
Bob Kazlauski
This recipe is great! I have used it several times. I will not consider using a different recipe. One variation that I make to the cake is the addition of crushed walnuts over each layer of apples. It is truly scrumptious. Try it. Thank you, Chef Dennis!
Chef Dennis Littley
I’m happy to hear that you’ve been enjoying my apple cake, and the walnuts sound like a delicious addition to the cake!
Shelly Rae
Turned out delicious. I followed the recipe to the exact. Extremely pleased with my cake. I used PAM baking spray w/ flour in my bunt pan no parchment needed, came right out. Will be making again!
Chef Dennis Littley
Thanks for letting me know the cake turned out well! I do love that cake and I’m definitely need to make it soon.
Christine
Hi! Made this once already and it was absolutely DELICIOUS! Making it again for my Dad’s bday and wondering if it can be made a few days ahead of time and then frozen until the day before? Thanks!!
Chef Dennis Littley
Yes the cake freezes well, just make sure its double wrapped to protect it. Thaw overnight in the fridge the day before you’re ready to serve it.
Christine
Thank you!
Ksthilyn
Hi, great cake. Thank you for posting. Can I freeze this cake?
Chef Dennis Littley
You’re welcome and yes it freezes nicely.
Mary
This reminds me of the way my family used to make Jewish apple cake when I was a kid. I have made it multiple times and it’s very delicious.
Chef Dennis Littley
I’m happy to hear you’ve been enjoying my apple cake. It is one of my all-time favorite cakes.
Barbara
I want to make this cake, or one very similar for a person who doesn’t eat sugar. When I cook for him, I used to substitute the sugar-like substitute, but he decided that stuff isn’t healthy, so now I use liquid stevia as a sweetener. A couple of times I added banana for the bulk that’s missing. As an experienced chef, can you think of how to make this cake without sugar?
Thanks a lot.
Chef Dennis Littley
I’m sorry but I don’t cook with sugar substitutes so I really can’t answer your question. Baking is chemistry so those types of substitutions may require other adjustments to the recipe and would require testing, that could require making the recipe 3 -4 times before getting it right.
THERESA L ADELIZZI
Barbara..I believe Stevia comes in a baking blend under brand name Truvia. But also a powdered Stevia may work better than drops for baking. I sub Splenda powdered in baking all the time
Eva Oviatt
Hi, I’ve made a cake that’s very similar in ingredients. I got the recipe from a Hawaiian cookbook I bought in Hawaii. Anyhow, I used a 9×11 pan for it. Do you think it would bake well in this size pan?
Chef Dennis Littley
This is a very dense cake which is why a tube pan works well with the recipe. I’m afraid it might not bake evenly in a 9 x 11 pan.
Sandi
Hi, my mother use to make this cake all the time with the removable bottom , which I used . I waited 20 min for it to cool on a wire rack ran a knife around the sides it would not come out from the bottom, decided to turn it upside down and it all broke apart . What did I do wrong? The cake broken in chucks it is still delicious going to put in bowls and serve with vanilla ice cream .
Chef Dennis Littley
It could be that the cake didn’t cool long enough or was cooled too long. Either of those could be the reasons you couldn’t get it out of the pan.
After you pull the cake out of the oven, make sure you let the cake cool in the pan until cool to the touch. Run a knife along the edge and flip onto a stable surface and let it cool completely
Caroline Fusco
Can you add some nuts to the batter?
Chef Dennis Littley
Yes you can.
Jeannette
Hi Dennis This is the second time I made this cake Both times it came out delicious Everyone loved it Definitely a keeper I did use the tube pan with removable bottom im always a little nervous to flip it over to take out of the pan
Chef Dennis Littley
Thanks for letting me know you’ve been enjoying my apple cake. The removable bottom does make the process of removing the cake a lot easier.
Christine
Can I use my stand mixer instead of mixing by hand?
Chef Dennis Littley
Yes, you can. Just be careful not to overmix the batter.