Home » Recipes » Cake » The Best Jewish Apple Cake

Last updated on February 20th, 2026.

This Jewish apple cake is legendary in my family, and for good reason. It’s soft, tender, deeply flavorful, and made with layers of cinnamon-sugar apples and baked in a tall tube pan. Orange juice is the not-so-secret ingredient here, adding moisture and brightness you simply can’t skip. This is the cake my mother-in-law is famous for, and once you taste it, you’ll understand why.

Unfortunately, this is not my original recipe. This cake is what my mother-in-law is famously known for.

I clearly remember taking my first bite of this cake and thinking: “Holly s@#%t! this is the most delicious cake! I need this recipe; I will marry this man”. Nine months later, I married my now husband expecting solely to inherit this recipe and conquer the world, only to learn that my mother-in-law gives the recipe to whoever may ask.

Also, this cake has been around for centuries and is a source of nostalgia and beautiful memories for many. I do not know this apple cake’s origins or history, though I heard rumors it is a Philadelphia Jewish cake. I can only say for sure it is not an Israeli cake.

There are countless traditional Jewish cakes; like this moist Honey Cake, and my Mom’s Polish apple cake, and I probably tried most of them. But this cake is truly outstanding; it’s an explosion of warm, sweet, and comforting flavors in the mouth. It is the biggest crowd pleaser with rave reviews that can also travel well.

Before you start, note that this apple cake bakes best in a 9-inch tube (angel food) pan, which helps the tall, dense cake bake evenly and release easily. If needed, you can also use loaf pans, a 9×13-inch pan, a bundt pan, or make cupcakes with adjusted bake times.

Ingredients

The complete list is at the bottom of the post in the recipe card, here is a quick recap for the key ingredients, their rule and substitutions when possible.

Apples, For this recipe, I prefer medium-sized Gala or Red Delicious apples. They deliver a naturally sweet apple flavor and soften beautifully when baked without turning mushy, which keeps the cake tender and well-textured. Fuji or Honey Crisp apples also work well, but I tend to avoid tart varieties like Granny Smith, which can overpower the cake. If you’re lucky enough to have an apple tree in your backyard, absolutely use those apples.
Cinnamon sugar. The secret to this cake. The cinnamon really brings out and enhances the apples flavors without over powering it. No need for a store-bought. We will make it using ground cinnamon and sugar.
Unbleached all-purpose flour. Bleached, and cake flour are also an option if that’s all you have, but unbleached all-purpose will work best for this recipe. The apples release a lot of its juices during baking, and unbleached flour has the ability to absorb the extra moisture without it evaporating.
Vegetable Oil. Flavorless, the oil in this apple cake provides moistness and no flavor. (I use canola oil)
Orange juice. This is the famous apple cake with orange juice, and the oranges are crucial for the texture, flavor, and moisture of the cake, so please do not replace it. You can use fresh squeezed or from a cartoon.

How To Make The Best Apple Cake

Preparing the apples

In a small bowl, mix the cinnamon and sugar.

Peel, core, and slice the apples 1/4″ thick. You can cube the apples into 3/4-1 inch, as well. Place the sliced apple in a large mixing bowl. Sprinkle the cinnamon sugar mixture, and toss to coat the apple evenly. Set aside while you make the batter.

Making the cake batter

This is a pound cake, but since we do not use any butter, we will start by beating the sugar with an egg for 2-3 minutes. Next, drizzle in the oil, and lastly, add the dry ingredients (flour mixture) in 3, alternating with the wet ingredients.

Assembling

Pour one-third of the cake batter (about 400 g / 14 oz) into the prepared pan and spread it into an even layer.

Next, evenly layer 1/3 of the apple slices on top of the cake batter and repeat twice more with the remaining batter and apple slices. (apple slices being the last and top layer).

Expert Tips

Avoid beating the sugar, eggs, and oil for too long. Mix just until the oil has been incorporated.
Pour the apple water left from the sliced apples over the cake before placing it in the oven.
Even though there is no need to wait for apple season to bake, this is a great Rosh Hashanah apple cake.
Allow the cake to cool in the pan for at least one hour; then, you can transfer it to your serving dish or a wire rack.
If you have leftover apples, make this Apple Crostata.

Check Out My Other Apple Recipes

Apple Mini Galette, Apple Honey Layer Cake, Candied Apple Jam.

4.94 from 15 votes

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