Jewish Apple Cake is a dense, moist dessert often enjoyed during Jewish holidays but beloved year-round. Originating in Ashkenazi Jewish kitchens, this cake balances the tartness of fresh apples with a spiced cinnamon-sugar blend and rich vanilla cake. Unlike many cakes, it's dairy-free, using oil instead of butter, making it ideal for kosher meals where meat and dairy are kept separate. Its layered construction gives it a rustic yet elegant appearance, perfect for family gatherings or potlucks.
Ingredients
- 4 Rome apples (or other firm, tart apples, peeled and sliced)
- 2 tsp cinnamon
- 5 tsp sugar (for coating apples)
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup oil
- 3 tsp baking powder
- ½ cup orange juice
- 4 eggs
- 2 tsp vanilla extract
Instructions
Step 1: Prep Apples
- Peel and slice apples.
- Toss with cinnamon and 5 tsp sugar. Set aside.
Step 2: Mix Batter
- Preheat oven to 350°F.
- In a large bowl, combine flour, 2 cups sugar, oil, baking powder, orange juice, eggs, and vanilla.
- Mix until smooth and fully blended.
Step 3: Assemble Cake
- Grease and flour a bundt pan.
- Layer half the apple mixture on the bottom.
- Pour in half the batter.
- Repeat with remaining apples and batter.
Step 4: Bake
- Bake at 350°F for 1 hour and 15 minutes or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes before inverting onto a serving plate.
Tips
- Use Granny Smith or Honeycrisp if Rome apples are unavailable.
- Add ½ cup chopped walnuts or pecans for a nutty crunch.
- Sprinkle powdered sugar on top after cooling for a decorative finish.
- Substitute orange juice with apple cider for a deeper apple flavor.
- This cake freezes well, wrap tightly and freeze for up to 2 months.
Nutrition
Calories: 474kcalCarbohydrates: 69gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 55mgSodium: 129mgPotassium: 143mgFiber: 2gSugar: 42gVitamin A: 134IUVitamin C: 8mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!