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.
Michelle says
So I got a little ahead of myself and mixed all the dry ingredients together including the sugar and then just through the wet in there and mixed everything together. Do you think it’s going to mess my cake up? It’s in the oven now. Thank you for such a detailed description. I will get it right next time!
Chef Dennis Littley says
I don’t think it will make a big difference. Honestly, I’m not sure if there is a chemical reaction that is needed, but I’m thinking not.
Michele Borst says
Wi recently made a trip to NewJersey from the Midwest where I was introduced to Jewish Apple Cake. WOW! A few weeks later I was hosting a brunch for 8 and thought of this cake. Your recipe was great and it was a huge hit. I had no problem getting it out of the pan as I had generously greased the pan and the tube . I agree the parchment on the bottom helped and the removable bottom too. Making it again tomorrow for a small luncheon and hoping for more leftovers this time. “For me”
Chef Dennis Littley says
I’m happy to hear that the cake was a success and that you had no problems getting it out of the pan. Hopefully you’ll get to enjoy a few slices of the cake before everyone devours it!
Barb N says
So yummmmmy!
Linda says
This recipe is a proven winner. I’ve made it many times for people and it a definite crowd pleaser.
Chef Dennis Littley says
This is one of my favorite cakes! Thanks for the great review Linda!
Tracy says
I made this cake months ago and it was so yummy and light brown. The last two times I made it , it came out very dark color and not as light. I dont know what I did different, I follow the recipe exactly. My first attempts looked like your picture, my last two have not done well. At Christmas no one would even eat it cause they thought it was burnt, but it wasnt. I made it again today and same, its very dark. I cube my apples my husband prefers them thinner sliced. Could that be it? HELP. i want the scrumptious light brown version back.
Chef Dennis Littley says
My first thought would be, have you changed pans that you are making it in? If not, have you changed what you grease the pan with or using too much fat to grease the pan. You might want to switch to a pan spray.
The only other possibility could be the oven is too hot, or it’s baking too long. Cutting the apples differently shouldn’t have any impact.
Patricia Fox says
I’ve made this cake so many times. And is always excellent. So good and easy to make! Everyone loves it! I’ve made other recipes for Jewish apple cake and this is by far the best one! The only thing I did do was starting checking it after 1hr 10-15 min in my oven. That seems to be how long it takes in my oven. It’s perfect! Thanks so much!
Linda D. says
I normally use apple sauce in place of oil. Do you suppose that would work with this cake?
Chef Dennis Littley says
I had a few readers mention they used applesauce instead of oil, so it seems to work.
Linda D. says
Thank You, I’m making it now. I’ll let you know how it turns out.
Marsha Goldfarb says
This cake was really, really good and brought back childhood memories. I made 2 changes to Chef Dennis’s recipe. I used extra large eggs (which is what I had), and I replaced the 2 cups of sugar with one cup of Stevia (since my husband is a well controlled diabetic). The taste was excellent, although the dough was a little dry. I plan to make it again this week, but have two questions: First, if I substitute whole grain flour for all-purpose flour, is it a one to one substitution, and what other differences should I expect? Second, is there any problem if I replace the buttered and floured angel food cake pan with a nonstick bundt pan that I’ve greased using Pam?
Chef Dennis Littley says
I’m happy to hear you enjoyed the cake Marsha! And also that stevia worked, I may try that next time. As for greasing the pan, Pam should work, I would just run a knife along the pan to help release the cake.
When baking swapping equal amounts of flour results in baked goods that are too dense with an offputting flavor. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. I recommend starting by replacing 1/3 of the all-flour with whole grain.
As for the cake being dry it could be as simple as cutting back on the baking time. You could also add a little more oil.
Brenda says
Family loved it, especially the crust. I used a cast iron bundt pan. Had the hardest time making the batter and spreading it. I used canola oil instead of vegetable oil – could that be the culprit? I know, I know – I read the directions but it was still too thick to spread. Should I be using a hand held mixer?
Chef Dennis Littley says
I don’t think the canola oil did it. It’s a very thick batter, almost dough-like. It’s critical in spreading really well, it sort of evens itself out as it get hot in the oven. I think as long as you got it out of the pan and it tasted good, that you did it right. You could use a mixer, just don’t overbeat it, that’s what makes most cakes tough
Allison W says
I have themed family potlucks with my boyfriends family every other Sunday. About a month ago we did jewish food, and i personally love making the desserts for the dinners as i love to bake. That’s when i stumbled onto this recipe and it turned out to be the most delicious cake i’ve ever had. It was moist, and just perfect. I truly have no words. Anyways, it seems you see these comments personally, and i wanted to let you know i spent 15 minutes finding this exact recipe to make it to bring to my family’s thanksgiving tomorrow. thanks for sharing this recipe with the internet!!
Chef Dennis Littley says
Thanks for leaving such a thoughtful comment and great review Allison. I do love that cake and I’m happy to hear you enjoyed it too!
Liliana Iannuzzi says
Delicious cake. I followed the recipe. I feel the cake was too dry. Would it be okay to reduce amount of baking time?
Lili
Chef Dennis Littley says
I’ve never had the cake come out dry. You may want to cut down on the baking time, everyone’s oven is a little different
Alice Thompson says
Can I cut this recipe in half and bake in a loaf pan?
Chef Dennis Littley says
A loaf pan may be too deep for the cake, I would try a single layer or a springform pan if you want to cut the recipe in half
Chris says
I cannot tell you how many times I have made this cake! Rave reviews always! Thank you for sharing this recipe
PERFECT
Chef Dennis Littley says
Thank you for the wonderful comment and review, you made my day!
Mimi says
Loved the recipe. Making it again for Thanksgiving.
Thank you so much for the delicious recipe.
Lisa H says
Chef Dennis, I’m thinking of making this tomorrow. I notice that in the prep picture there is a small bowl of what looks like orange zest but I don’t see it mentioned in the directions. Can you help me out? Thanks
Chef Dennis Littley says
thank you for pointing that out, its orange zest and goes in when you add the wet ingredients
Lisa H says
I thought so but wanted to be sure. Thank you so much!
NANCY MANGIERI says
Can you use 1/2 oil and 1/2 applesauce to cut down on the oil?
Chef Dennis Littley says
hi Nancy, I have not tried that but in theory it should work.
Dawny says
I did half oil half butter it turned out just fine made it taste more rich tasting for sure also I did 45 mins not hour
Bob g says
I used 3 Granny Smith and 3 pink Ladies. Cake was delicious and a big hit with our guests.
Madison says
Hi! This looks great, but I’m not concerned about keeping this kosher, so would it be possible to substitute any of the ingredients for butter, since I happen to have a lot of it on hand? I was going to try some substitutions with the Buttery Apple Cake recipe you also have on the website but I wanted to be sure, since the process looks very different.
Chef Dennis Littley says
you can swap out the oil for butter, it shouldn’t be a problem. Just use the same amount of melted butter.
LYNN says
Hi Madison, how did your cake turn out using butter instead of oil? I would like to try this recipe this weekend, but I rather use butter in place of the oil. So, please let me know if the cake turned out good substituting butter in place of oil. Thanks for your help.