The Best Jewish Apple Cake Recipe: A Sweet Family Favorite

Baking a delightful jewish apple cake brings warmth and nostalgia to any kitchen.

Sweet memories of grandmother’s recipes dance through my mind.

Crisp autumn apples create a tender, moist centerpiece for this classic dessert.

Fragrant cinnamon and delicate crumb promise pure comfort in every slice.

Layers of flavor tell stories of tradition and love.

Generations have cherished this simple yet remarkable treat.

FAQs

• What makes this Jewish Apple Cake unique?

This cake has roots in traditional Jewish baking, combining moist cake layers with spiced apples, creating a rich, flavorful dessert that celebrates cultural culinary heritage.

• Can I use different types of apples?

Absolutely! Granny Smith, Honeycrisp, or Fuji apples work best because they hold their shape and provide a nice balance of tartness and sweetness during baking.

• How do I know if the cake is fully baked?

Insert a toothpick or cake tester into the center – if it comes out clean without wet batter, the cake is perfectly done. The cake should also have a golden-brown color and slightly pull away from the pan’s edges.

Why Jewish Apple Cake Is a Delicious Tradition

• Craft a Family-Favorite Dessert: This Jewish apple cake brings generations together with its warm, comforting flavors that remind everyone of home-cooked goodness.
• Master a Simple Baking Adventure: Even novice bakers can confidently create this recipe with straightforward steps and common kitchen ingredients.
• Celebrate Versatile Deliciousness: Perfect for holidays, potlucks, or casual gatherings, this cake transitions seamlessly between casual and special occasions with its rustic charm.
• Enjoy Naturally Moist Texture: Packed with juicy apple chunks and rich oil-based batter, the cake promises a delightfully tender crumb that stays moist and delectable.

Ingredients for Jewish Apple Cake

• Apples: Fresh, crisp apples that provide natural sweetness and moisture to the cake.

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Kosher Salt, Baking Powder: Essential dry ingredients that help with cake's rising and flavor balance.
• Ground Cinnamon: Warm spice that adds a classic flavor and complements the apple's natural taste.

• Vegetable Oil: Ensures the cake remains moist and tender throughout.
• Granulated Sugar, Light Brown Sugar: Sweet ingredients that provide depth of flavor and sweetness.
• Eggs: Binding agent that helps hold the cake together and adds richness.
• Vanilla Extract: Enhances overall flavor with its warm, sweet profile.
• Orange Juice: Adds a subtle citrus note and helps keep the cake moist.

• Aluminum Foil: Used for covering the cake during initial baking to prevent over-browning.
• Non-Stick Cooking Spray: Helps prevent the cake from sticking to the bundt pan.
• Powdered Sugar: Optional garnish for a beautiful finishing touch.

How to Bake Jewish Apple Cake

Step 1: Prepare Oven and Pan

Set the oven to 350°F. Generously spray a bundt pan with non-stick cooking spray to ensure easy cake removal.

Step 2: Create Cinnamon Sugar Coating

• Ground cinnamon
• Granulated sugar

Toss chopped apples in this sweet mixture until completely covered. Set aside for later use.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Kosher salt
• Baking powder

Set the dry ingredient mixture to the side.

Step 4: Mix Wet Ingredients

• Vegetable oil
• Granulated sugar
• Light brown sugar
• Eggs
• Vanilla extract
• Orange juice

Blend until the mixture looks smooth and consistent.

Step 5: Combine Wet and Dry Mixtures

Gradually fold the wet ingredients into the dry ingredients. Stir until the batter is well combined with no visible flour streaks.

Step 6: Layer Cake Batter and Apples

Pour half the batter into the bundt pan. Add a layer of the cinnamon-coated apple mixture.

Repeat with remaining batter and apples, creating a beautiful marbled effect.

Step 7: Bake to Perfection

Cover the bundt pan with aluminum foil.

Bake for 45 minutes. Remove the foil and continue baking for another 45 minutes.

The cake is ready when a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Remove the cake from the oven and let it cool completely.

Dust with powdered sugar just before serving. Slice and enjoy the moist, flavorful Jewish apple cake!

Tips for Moist and Flavorful Jewish Apple Cake

• Select firm, tart apples like Granny Smith or Honeycrisp for maximum flavor and structural integrity during baking.
• Thoroughly coat apple pieces in cinnamon-sugar mixture to prevent sinking and ensure delectable flavor distribution throughout the cake.
• Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter with better rising potential.
• Avoid overmixing the batter to prevent a tough, dense cake texture; gently fold ingredients until just combined for a tender crumb.
• Check cake doneness by inserting a wooden skewer or toothpick near the center – it should emerge clean with minimal moist crumbs for perfect baking.

Variations on Jewish Apple Cake

• Gluten-Free Apple Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Apple Delight: Substitute eggs with flax eggs or applesauce, use coconut oil instead of vegetable oil, and swap granulated sugar with coconut sugar for a plant-based version.
• Low-Sugar Apple Treat: Use monk fruit sweetener or stevia in place of granulated and brown sugars, reducing overall sugar content while maintaining the cake's delightful flavor profile.
• Spiced Autumn Variation: Add nutmeg and cardamom to the cinnamon-sugar mixture, creating a warm, aromatic cake that captures the essence of fall season.

Pairings That Complement Jewish Apple Cake

• Complement the orange juice and warm spices in the cake with a light, zesty citrus tea that enhances the cake's bright undertones.
• Create a luxurious pairing by serving a small glass of smooth vanilla bourbon, which matches the cake's rich, sweet profile and cinnamon notes.
• Serve a dollop of homemade caramel cream alongside the cake, connecting with the brown sugar's deep, complex sweetness and providing a silky contrast to the cake's texture.
• Brew a warm cinnamon latte that mirrors the cake's spice elements, offering a comforting and harmonious beverage companion that intensifies the dessert's aromatic qualities.

Storage Advice for Jewish Apple Cake

• Refrigerate: Store the Jewish Apple Cake in an airtight container for up to 5 days. Wrap it tightly with plastic wrap or aluminum foil to prevent moisture loss and maintain freshness.
• Freeze: Slice the cake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to preserve its delicious flavor and texture.
• Countertop Storage: Keep the cake at room temperature in a sealed container for 2-3 days. Place a paper towel underneath to absorb excess moisture and prevent sogginess.
• Reheating: Warm individual slices in the microwave for 15-20 seconds. Alternatively, reheat in a preheated oven at 300°F for 5-7 minutes to restore the cake's original warmth and softness.

Jewish Apple Cake Recipe

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• Total Time: 2 hours
• Yield: 12 1x

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Description

Classic Jewish Apple Cake brings generations of family tradition to your dessert table. Rich layers of cinnamon-spiced apples nestle between moist, tender cake crumbs that invite sweet memories and warm connection.

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Ingredients

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• 6 apples (any variety, peeled, cored, and finely chopped)
• 4 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 3/4 cups (340 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tbsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup orange juice
• 1 tsp vanilla extract
• Powdered sugar (for garnish)

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a bundt pan with non-stick cooking spray, ensuring complete coverage.
2. Create a cinnamon-sugar coating by mixing cinnamon and sugar in a bowl, then gently toss chopped apples until evenly distributed.
3. Sift flour, salt, and baking powder together in a separate mixing bowl, creating a uniform dry ingredient base.
4. Whisk together vegetable oil, both sugars, eggs, vanilla extract, and orange juice in a large bowl until the mixture becomes smooth and well-integrated.
5. Slowly fold the wet ingredients into the dry ingredients, mixing carefully to create a consistent cake batter without overmixing.
6. Layer the bundt pan by pouring half the batter, then spreading half the prepared apple mixture, and repeat the process to create a marbled effect.
7. Cover the pan with aluminum foil and bake for 45 minutes, then remove the foil and continue baking for an additional 45 minutes until a clean tester emerges from the center.
8. Remove the cake from the oven and allow it to cool completely at room temperature before garnishing with a delicate sprinkle of powdered sugar.

Notes

• Prevent Apple Browning by tossing chopped apples immediately in cinnamon-sugar mixture to stop oxidation and enhance flavor complexity.
• Create Gluten-Free Version by substituting all-purpose flour with almond or gluten-free baking blend, maintaining cake’s tender texture.
• Enhance Moisture Control by ensuring apples are not overly wet before mixing, which prevents potential cake sogginess and maintains ideal crumb structure.
• Boost Flavor Depth by incorporating optional zest from orange peel directly into batter for additional citrusy undertones that complement apple’s natural sweetness.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 12
• Calories: 333 kcal
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 37 mg