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Jewish apple cake is a moist, dense cake brimming with chunks of cinnamon sugar coated apple. It is the perfect fall dessert!
Ok, I feel like I have no business writing about a tradition that belongs to another, but every year my instagram starts filling with posts about an apple or honey cake for Shabbat or other Jewish gatherings and celebrations and my curiosity was piqued. What was this glorious dessert and do I dare make my own?
I have spent all year testing recipes and I have to say, a cake filled with layers of apples, HECK YES. You need it in your life!!! It’s such a sweet and simple cake and my goodness does it hit the spot! It’s moist and flavorful, but it’s especially unique in that there’s no frosting! I love a cake that can stand on its own!!
What is Jewish Apple Cake?
Jewish apple cake is a simple, dense cake believe to have originated in Poland.
Ingredients for Jewish Apple Cake
All you need is simple pantry ingredients for this cake which is why I love it! I can make it anytime because I always have these ingredients on hand. Here is what you will need:
Cake
- Apples
- Sugar
- Cinnamon
- Flour
- Baking Powder
- Salt
- Brown Sugar
- Canola Oil
- Vanilla
- Eggs
- Orange Juice
Topping
- Brown Sugar
- Flour
- Butter
- Powdered Sugar
The measurements for each ingredients can be found in the recipe card below.
How to Make Jewish Apple Cake
Simple ingredients usually means simple steps too. Here are the instructions for making this cake recipe:
- Preheat the oven and grease your pan.
- Mix the cinnamon and sugar and take 1/2 cup of it and mix it with the apples.
- Sift the dry ingredients and the remaining cinnamon into a both.
- In another bowl combine all the wet ingredients plus 2 tablespoons of cinnamon sugar.
- Make a well in the dry ingredients and add the wet. Fold everything together with a wooden spoon.
- Now you are going to layer the batter with the apples. Pour 1/3 of the batter into the pan, then 1/3 of the apples, then a tablespoon of cinnamon sugar, and repeat until the batter and apples are gone.
- Combine the ingredients for the topping and sprinkle it over the top of the cake.
- Bake. Allow it to cool, remove it from the pan, and dust it with some powdered sugar.
What Apples are Best for Jewish Apple Cake?
I prefer a combination of Honeycrisp and Granny Smith apples for this recipe. You can use any combination of your favorite types of apples. I love the combination of the tart Grannies and the yummy Honeys!
Does Jewish Apple Cake Need To Be Refrigerated?
This cake should be kept in the refrigerator.
How Long Will Apple Cake Keep?
It will keep for 4-5 days in the refrigerator.
Can This Cake be Frozen?
Yes, the cake freezes amazingly! Let it cool completely and then freeze either whole or in pieces. Wrap it in plastic wrap and then aluminum foil. When you are ready to eat it, just pull it out and let it thaw on the counter.
How Do You Remove a Cake from the Pan?
Place a cake plate on top of the pan, with the serving side against the pan. Using pot holders, hold the cake plate in place with one hand. Carefully turn the cake upside down onto the cake plate with the other hand.
As the cake cools, it will release from the pan. You may need to run a flat blade knife around the edges of the pan.
You can’t ever have too many apple cake recipes in my humble opinion! We have an apple cake with caramel frosting, an apple cake with caramel sauce, and a pecan apple bundt cake on the blog, but we needed this Jewish apple cake! I just love love love it!
More Easy Apple Desserts:
- Apple Brown Betty
- Apple Cake with Caramel Frosting
- Easy Apple Dumplings with Sprite
- Apple Pie Bread Pudding with Vanilla Sauce
- Mini Dutch Apple Cheesecakes
- Apple Cheesecake Bars
- Apple Pie Bombs al la Mode
- Caramel Apple Sweet Rolls
- Apple Pie Pull-Apart Bread
- Apple Cake with Caramel Sauce
- Best Apple Crisp
- Apple Cider Cupcakes with Cinnamon Frosting
- Apple Pie Fried Ice Cream
Jewish Apple Cake
Ingredients
Cake
- 1 Cup White Sugar, divided
- 3 1/2 teaspoons Cinnamon, divided
- 6 Apples, peeled and sliced
- 3 Cups Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 Cup Brown Sugar
- 1 Cup Canola Oil
- 2 teaspoons Vanilla
- 4 Large Eggs
- 1/4 Cup Orange Juice, plus 1 Tablespoon
Topping
- 1/2 Cup Brown Sugar
- 1/4 Cup Flour
- 4 Tablespoons Butter, unsalted, cut in cubes
- Powdered Sugar for serving
Instructions
- Preheat the oven to 350 degrees and grease an angel food or bundt pan.
- Mix together sugar and 3 teaspoons of cinnamon. Remove 1/2 cup of the mixture and toss with apples and set aside.1 Cup White Sugar, 3 1/2 teaspoons Cinnamon, 6 Apples
- In a bowl, sift together the flour, baking powder, salt and remaining 1/2 teaspoon cinnamon. Set aside.3 Cups Flour, 1 Tablespoon Baking Powder, 1 teaspoon Salt, 3 1/2 teaspoons Cinnamon
- In another bowl, stir together all but 2 tablespoons cinnamon sugar, brown sugar, oil, vanilla, eggs and orange juice.1 Cup Brown Sugar, 1 Cup Canola Oil, 2 teaspoons Vanilla, 4 Large Eggs, 1/4 Cup Orange Juice
- Make a well in the center of the dry ingredients and add the wet ingredients, use a wooden spoon to gently fold together.
- Pour 1/3 of the batter into the greased pan and then add 1/3 of the apples evenly over the batter. Sprinkle with 1 tablespoon cinnamon sugar.
- Gently pour out another 1/3 of the batter and top with another 1/3 of the apples and then the final cinnamon sugar.
- Top the cake off with the last of the batter and apples.
- In a bowl, combine the topping; brown sugar and flour. Sprinkle over the cake evenly. Dot with butter.1/2 Cup Brown Sugar, 1/4 Cup Flour, 4 Tablespoons Butter
- Bake for 70-85 minutes or until a toothpick comes out clean. Allow to cool and cover with a dusting of powdered sugar then serve.Powdered Sugar for serving
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am making this later tonight — using a Bundt pan since I don’t have a tube pan. Does this mean that I should put the topping ingredients into the bottom of the pan (ie, first in order of layers) vs last as the directions state. I am assuming this so if you respond late I will kep fingers crossed and report back on the success of that 🙂
Hi Kathy! I’ve never tried it, but that is what I would do.
Can you bake this in another type of pan? I don’t have this style. Also, do you taste the orange juice after it’s baked? Thanks
Hi Kate! I’ve never tried it, but you should be able to bake this in a 9×13 or you can separate it between two loaf pans. This recipe should be made in a 12 cup bundt pan. A 9×13 pan holds up to 14 cups and a loaf pan can hold up to 6 cups. Either one of those options should work great.
When do you add the 1 cup of brown sugar? Thanks.
Hey Goldie! It goes on step 4 with the wet ingredients. I’m so sorry for the confusion! I’ve corrected it in the recipe card. Thank you for bringing it to my attention!