Jewish Apple Cake is a classic dessert loved for its moist texture, fragrant apples, and warm cinnamon flavor. Unlike other cakes, it doesn’t use butter or milk, making it ideal for serving at Jewish holidays when keeping kosher. This cake is rich, comforting, and perfect for sharing with family and friends.
Jewish Apple Cake:
Each slice delivers a delightful contrast of tender cake and juicy apple layers. The recipe is simple yet elegant, often passed down from generation to generation. Whether enjoyed with coffee in the morning or as a sweet ending to dinner, Jewish Apple Cake is always a crowd-pleaser.
History of Apple Cake:
This cake has deep roots in Jewish American baking traditions. Popularized in the mid-20th century, especially in the Philadelphia area, it became a staple at gatherings and celebrations. Its dairy-free nature made it ideal for kosher households, and its apple-cinnamon flavor kept it timeless. Today, it remains a beloved dessert that bridges culture, history, and home baking.
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Jewish Apple Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 4 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar (for apple mixture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube pan.
- In a bowl, mix flour, baking powder, sugar, and salt.
- In another bowl, whisk oil, eggs, orange juice, and vanilla.
- Combine wet and dry ingredients into a thick batter.
- Toss apple slices with cinnamon and sugar.
- Pour half the batter into the pan, layer with apples, and repeat.
- Bake for 70–80 minutes or until a toothpick comes out clean.
- Cool completely before slicing and serving.
Notes
- Use tart apples for the best flavour contrast.
- Do not overmix the batter for a soft crumb.
- Allow the cake to cool fully before removing from the pan.
- Dust with powdered sugar for a simple finish.
- Store at room temperature in an airtight container for up to 3 days.
Tips for Jewish Apple:
- Add chopped walnuts for extra crunch.
- Substitute orange juice with apple cider for deeper flavor.
- Serve warm with vanilla ice cream for a decadent treat.
- Bake a day ahead for even richer taste.
- Freeze slices individually for quick desserts later.
FAQ’s for Jewish Cake:
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors develop.
What type of apples work best?
Tart apples like Granny Smith or a mix of tart and sweet varieties.
Is this cake dairy-free?
Yes, it contains no butter or milk, making it kosher-friendly.
Can I use a bundt pan instead of a tube pan?
Yes, but adjust baking time slightly.
How do I store leftovers?
Keep covered at room temperature for 3 days or refrigerate for up to a week.
Conclusion:
Jewish Apple Cake is more than just a dessert—it’s a recipe full of tradition, warmth, and family memories. With its cinnamon-scented apples and soft, moist crumb, it’s a timeless cake perfect for holidays, celebrations, or everyday indulgence. Simple ingredients, easy steps, and delicious results make this cake a must-bake for any home baker.