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.
Barbara Sprouse says
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. 🙂
Chef Dennis Littley says
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/
Jennifer M. says
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!
Chef Dennis Littley says
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!
Rise Myers says
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
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!
Nita Korn says
Can I use cake flour or bread flour ( or a combination) if I don’t have enough all purpose flour?
Chef Dennis Littley says
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.
Linda Bruno says
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
Chef Dennis Littley says
If you follow my recipe it will have the right amount of apples for this delicious cake!
Marsha says
Can I use 2 loaf pans instead?
Chef Dennis Littley says
you can, but this is a dense cake so make sure its done in the center.
Laurie says
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!!
Chef Dennis Littley says
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!
Bonnie says
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
Chef Dennis Littley says
I’m happy to hear you enjoyed the apple cake Bonnie, it is one of my favorites!
ann says
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+.
Chef Dennis Littley says
I’m happy to hear you enjoyed the cake. I need to make one again soon!
Robin Bickel says
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.
Chef Dennis Littley says
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.
Suzy Mills says
Love the recipes soooo good!!!!
Gay Cichowsku says
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!
Pamela Donahue Schroder says
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!
Beverly J Mandell says
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.
Chef Dennis Littley says
Thanks for such a great review and please let me know how it turns out Beverly.
Cindy says
Can I use Almond Flour or what kind of Gluten Free Flour do you recommend?
Thanks
Chef Dennis Littley says
I don’t bake with GF flours often, but I would suggest one of the cup for cup GF flour replacements
Rise Myers says
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.
Phyllis says
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.