Jewish Apple Cake Recipe: The Ultimate Fall Comfort Dessert Your Family Will Beg For
Why You’ll Love This Jewish Apple Cake
There’s something magical about a cake that fills your entire house with the warm scent of cinnamon and apples while it bakes. This traditional Jewish apple cake is that special dessert—moist, tender, and packed with juicy apple chunks that practically melt in your mouth. Unlike fussy layer cakes that require frosting skills, this humble beauty is mixed in one bowl and baked to golden perfection.
What makes this recipe truly special is its incredible versatility. It’s equally at home on a holiday table, served with afternoon coffee, or packed in lunchboxes as an after-school treat. The cake stays fresh for days, actually improving in flavor as the apples continue to infuse their sweetness throughout. Plus, it’s beginner-friendly—no special techniques required, just simple mixing and patience while it bakes.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 60 mins | 75 mins | 12 | Easy |
What You’ll Need
For the Cake Base:
- 3 cups all-purpose flour (spooned and leveled)
- 2 cups granulated sugar
- 1 cup vegetable oil (or melted butter, cooled)
- 4 large eggs (room temperature works best)
- 1/4 cup orange juice (fresh or bottled)
- 2 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
For the Apple Mixture:
- 6-8 medium apples (Granny Smith, Honeycrisp, or a mix)
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour (prevents soggy bottom)
Substitution Notes:
- Oil alternatives: Melted butter or unsweetened applesauce (reduce by 1/4 cup)
- Apple varieties: Any firm baking apple works—avoid Red Delicious as they get mushy
- Orange juice swap: Apple juice or milk in a pinch
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or tube pan generously with butter or cooking spray. For extra insurance against sticking, dust lightly with flour.
- Prepare the apples first. Peel, core, and slice apples into thin wedges (about 1/4-inch thick). In a medium bowl, toss the apple slices with 1/4 cup sugar, cinnamon, and 1 tablespoon flour until evenly coated. Set aside to let the flavors meld.
- Mix the wet ingredients. In a large mixing bowl, whisk together the oil, eggs, orange juice, and vanilla extract until well combined. The mixture should look smooth and slightly thick.
- Combine dry ingredients separately. In another bowl, whisk together flour, 2 cups sugar, baking powder, and salt. This prevents lumps and ensures even distribution of leavening.
- Create the batter. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix—a few lumps are perfectly fine. The batter will be quite thick, almost like a cookie dough consistency.
- Layer the magic. Spread half of the batter in your prepared pan—it will be thick, so spread it gently with an offset spatula. Layer half of the seasoned apple mixture over the batter, then repeat with remaining batter and apples. The top layer should be apples. Pro tip: Don’t worry if the batter doesn’t completely cover the first apple layer—it will spread during baking and create beautiful pockets of fruit.
- Bake to golden perfection. Place in the preheated oven and bake for 55-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Cool completely before serving. This is crucial—the cake needs time to set and the flavors to meld. Resist the urge to cut it warm, as it will be too tender and may fall apart.
How to Serve
This Jewish apple cake is delicious on its own, but here are some serving suggestions that will make it even more special:
Classic pairings: Serve thick slices with hot coffee or black tea. The slight bitterness of coffee perfectly balances the cake’s sweetness.
Elevated options: A dollop of freshly whipped cream or a scoop of vanilla ice cream transforms this into an elegant dessert. For special occasions, try it with a drizzle of caramel sauce.
Breakfast treat: Warm a slice gently in the microwave for 20-30 seconds and enjoy with your morning coffee—it’s like apple pie for breakfast, but socially acceptable.
Expert Tips for Success
Storage secrets: Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The flavors actually improve after the first day as the apples continue to release their juices.
Freezing instructions: This cake freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then place in a freezer bag. Thaw at room temperature for the best texture.
Apple selection matters: Use a mix of tart and sweet apples for the most complex flavor. Granny Smith provides tartness while Honeycrisp adds natural sweetness. Avoid soft apples like Red Delicious that turn mushy when baked.
Preventing soggy bottom: That tablespoon of flour mixed with the apples isn’t optional—it absorbs excess juice and prevents a soggy cake bottom.
Testing for doneness: The cake is done when the top springs back lightly when touched and has pulled slightly from the sides of the pan. A toothpick should come out with a few moist crumbs, not wet batter.
Make-ahead magic: This cake can be made a full day ahead, making it perfect for entertaining or holiday preparation.
Common Questions
Can I use a different pan size?
Yes, but adjust baking time accordingly. A tube pan will need 60-70 minutes, while two 9-inch round pans will bake in 45-50 minutes. The cake is done when a toothpick comes out with just a few moist crumbs.
What if I don’t have orange juice?
Apple juice works wonderfully and enhances the apple flavor. Milk is also fine, though you’ll lose a bit of the cake’s characteristic tang. Even water works in a pinch—the cake will still be delicious.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup in the batter, but I don’t recommend reducing the sugar mixed with the apples, as it helps draw out their juices and creates the cake’s signature moisture.
Why is my cake dense?
Overmixing is the most common culprit. Mix just until the flour disappears—lumps are fine. Also, make sure your baking powder is fresh (replace every 6 months) and measure flour correctly by spooning it into the cup and leveling off.
Can I add nuts?
Absolutely! Chopped walnuts or pecans (about 1 cup) make excellent additions. Toss them with the apples or fold them into the batter. Toasted nuts add even more flavor.
Final Thoughts
This Jewish apple cake recipe is more than just a dessert—it’s a slice of tradition that brings families together. The beauty lies in its simplicity: basic pantry ingredients transform into something truly special when combined with love and patience. Whether you’re carrying on a family tradition or starting a new one, this cake delivers comfort in every bite.
The best part? Even beginners can master this recipe. There’s no finicky technique, no temperamental frosting, just honest-to-goodness good baking. Once you try it, you’ll understand why this cake has been passed down through generations.
Ready to fill your kitchen with the most amazing aroma? Gather your ingredients and get baking—your family will thank you, and you might just start a new tradition of your own. Don’t forget to save the recipe, because trust me, you’ll be making this again and again!
