Last updated on June 5th, 2025.
I feel perfectly comfortable naming this cake The Best Jewish Apple Cake Recipe because it is that good. No, it is even better. This moist cake has the most beautiful and unique interior and is soft, tender, and flavorful.
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. No, this is not true; I can also say for sure that this is the perfect fall dessert, weeknight dessert, and the most delicious fresh apple cake.
There are countless traditional Jewish cakes; (my Mom’s Polish apple cake is another example), 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.
Why is it called a Jewish apple cake?
Since this cake has been around since the early 1900s, I guess its source is the Jewish immigrants who migrated to NYC and Philadelphia during that period. It is also a parve apple cake (Like this Parve Honey cake, this Honey Almond Cake, and this Orange Chiffon Cake), meaning it does not contain any dairy products and, according to the Jewish dietary laws, can be served as dessert after a rich meat meal.
The best apples for the Best Apple Cake
I use Gala or red delicious to bake this cake; however, you can use Fuji or honey crisp. I am not a fan of tart apples such as Granny Smith apples. If you’re lucky to have an apple tree in your backyard, use its apples. Check out my post about The Best Apples For Baking for the ultimate pairing.
Check out this apple muffin, this Italian apple cake recipe, and these Apple Bars for more apple recipes.
What pans can I bake the cake in?
A nine-inch tube pan (angel food pan)is the best option for this cake for a few reasons: firstly, the cake rises very high, and a tube pan is perfectly high. Secondly, since this is a dense cake, extra pan edges of the bundt pan and a tube pan will speed the baking time and prevent the cake from over bake and drying. Another reason is that during baking, the apples caramelize and might get stuck to the sides of the pan. A tube pan is the easiest way to release the cake whole. And lastly, we want to “show off” the top of the cake, not place it face down.
Here are more pan options I used to bake this apple Jewish cake recipe:
- Loaf pan. This recipe yields two 9″x3″ loaves, and I recommend assembling two layers vs. three. Make sure you layer the bottom and sides of the pan with parchment paper.
- Sheet pan, 9×13-inch, assembling two layers.
- Bundt pan. Has been successful as well. Remember to grease the pan with butter, then sprinkle with flour. Or use baker’s joy spray.
- Cupcakes. Do not fill the liner more than 1/2 full. I would eat it as an individual cake, not a frosted cupcake.
Ingredients
The complete list is at the bottom of the post in the recipe card.
- Apples, for this recipe, I prefer using medium-sized Gala or Red Delicious apples. I find they offer the best sweet apple flavor, and when baked, they soften without becoming mushy. These qualities enhance both the flavor and texture of the cake.
- Cinnamon sugar. No need for a store-bought. We will make it using ground cinnamon and sugar.
- Unbleached all-purpose flour. Bleached is also an option if that’s all you have.
- Baking powder
- Granulated white sugar
- Vegetable Oil. Flavorless, the oil in this apple cake provides moistness and no flavor. (I use canola oil)
- Large Eggs (not in the image)
- 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.
- Vanilla extract
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.
Storing the cake
The cake is best when stored at room temperature for up to 4 days.
Do not refrigrate the cake, it will dry out in the refrigratorm if you have lefyovers wrap the cake with foil paper and place it in a plastic bag; freeze for up to two months. When ready to serve, remove from the freezer and unwrap it a day in advance.
Check Out My Other Apple Recipes
Apple Mini Galette, Apple Honey Layer Cake, Candied Apple Jam.
If you baked this recipe or any other recipe from my blog, please leave a comment and tag me on Instagram.
The Best Apple Cake
Ingredients
- 4-6 Medium Apples (red delicious or gala)
- 3 tsp Ground cinnamon
- 3 TBS Sugar (35 g / 1.5 oz)
- 3 Cups AP Flour (360 g / 12.5 oz)
- 3 tsp Baking powder
- 1/3 Cup Orange juice (80 ml / 3 oz)
- 3 tsp Vanilla extract
- 2 1/2 Cups Sugar (500 g / 18 oz)
- 4 Large Eggs
- 1 Cup Vegetable oil (240 ml / 8 oz)
Instructions
Prepare the apples
- Peel, core and slice the apples into 1/4"-1/3" thick wedges and place in a large bowl.
- Sprinkle the first amount of sugar (3 TBS) and cinnamon, and use a rubber spatula to distribute evenly . Set aside while you make the cake.
Making the cake
- Preheat the oven to 350F and grease and flour a tube pan. Set aside
- In a medium bowl, sift the flour and baking powder, and set aside.
- Mix the orange juice and vanilla extract and set aside.
- In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.
- Add the flour mixture in three additions alternating with the orange juice, starting and finishing with the flour mixture.
- Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over-mix).
Assembling the cake
- Pour 1/3 of the cake batter (about 400 g /14 oz) into the greased pan and evenly spread using a rubber spatula.
- Spread an even layer of the sliced apple on top of the batter.
- Repeat the above two steps with the remaining batter and apple slices. Pour any liquids on the last top layer.
- Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.
- Remove from the oven and let cool before removing the cake.
- To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake.
Notes
- Do not over-mix the eggs, sugar, and oil. Mix only until incorporated.
- Do not discard the juice coming from the cinnamon apples. I like to drizzle it over the top of the cake.
- If baking in a tube pan, let the cake cool on the pan completely before inverting it.
- The recipe will make one nine-inch tube pan with three layers of apples. Also, one 9×13 pan with two layers of apples or two 8-inch loaf pans with two layers of apples.
- Store the cake at room temperature for up to 5 days. You can freeze it for up to two months. Do not refrigerate.
- Depending on the size of the slices, this cake yields 12-18 slices.
This post may contain affiliated links.
This is my mother’s apple cake recipe as well!!! Everyone loves it. I add 1/3 cup flax seed meal just because…….I made it last werk for Rosh Hashanah. Eaten in 4 days! The best apple cake!!??
It is the best apple cake, isn’t it?
Love the addition of the flax seeds, need to try it one day.
Delicious cake! It is the best apple cake I’ve ever tasted by far! Thank you for sharing it. Next week I will add spiced cake seasoning for variety in flavor.
Thank you so much Dawn! so happy you like the cake!
Can this work using turbinado sugar rather than granulated?
I never tried using only torbinado sugar but I would not recommend it.
Hi! Is my 8″ tube pan big enough for this recipe?
I think it should be fine. Try not to fill it over the 3/4 mark.
Hi, I want to make this for Rosh Hashanah this year. I am not an experienced baker so I hope I can pull it off. Can I use a Bundt pan instead of a tube pan? Thanks!
Not a problem at all, just make sure you grease the pan well. I reccomend the baker’s choice baking spray.
Sorry one more question! Approximately how many people does this cake feed?
No problem at all, depending on the size of the slice, between 12-18.
Thank you!
Ok – everyone stop what you’re doing and make this cake. Now.
I made this cake exactly to directions – split it between two loaf pans. Incredible. It does take some time to bake – mine was at least 90 minutes, maybe longer. I did lay some foil over the top – I was afraid of it drying out. Nope. We let this cool for about half an hour – the edges were crisp but softened beautifully the next day – the crumb was so soft. I froze the other loaf – This is definitely a keeper. Thanks for the beautiful recipe!
Thank you so much Chris! so glad you enjoyed it!!
Where exactly do you place the toothpick? Near the center open hole of the angel food cake pan?
yes, in between the center and the sides of the pan.
Love this cake!! It actually tasted better 2nd day!! Thanks for a great recipe!!
that is wonderful! thank you Kim
What size cake pan did you use please
Eils from Australia
I used 10″ tube pan. You can use any shape or size as long as you don’t fill it over 3/4 full as the cake rises really tall.
I just made the Jewish Apple cake, it is delish. I didn’t have a 10″ tube pan so I made 2 loaf pans baked 75 min. I tasted the cinnamon right away so the next time I will cut down the amount of cinnamon. Ice cream will taste good on this cake. Yummy 😋
that is so amazing! glad you liked it!
I made this today and it is AWESOME! Comes together quickly. I used an orange for the juice and also added some of the zest. I also halved the recipe (just 2 of us and I had only 2 apples) and used a smaller bundt pan. Since it was half the recipe, I only put 1 layer of apples in the middle. It baked for 1 hour. I had a few apples left over and put them in a small dish and baked with the cake to use in my overnight oats! The only issue (and it’s not all that bad) is that some of the top apples (that ended up on the bottom when you turned it out of the pan) pulled away from the cake with slicing. I WILL make it again! Couldn’t figure out how to send a pic?
Hi Debbie,
So glad you like the cake. I know what you mean with the apples on top; that’s because the apples get caramelized and sticky during the baking process. I like to use a serrated knife when that happens and slice the cake like it’s bread. Snap a pic using your phone and email it to me: dee@onesarcasticbaker.com
I made this cake today, and wow, is it ever beautiful. I almost don’t want to cut it! My mistake was thinking it was 3 tablespoons of cinnamon instead of teaspoons. I did my best to remove some, but oh well, I love cinnamon. We are not fond of overly sweet anything, so I cut the sweetener back to 1/2 cup of granulated sugar and 1/3 cup of monkfruit and I did add the 3 tablespoons to the apples of sugar. I’m hoping it doesn’t spike my blood sugar very much. It’s delicious and didn’t need a lot of sweetness, so I’m happy with how it came out. Thank you for sharing this awesome recipe!
This cake is delicious and quite simple to make.
I think I put too much apple but it was really good so who cares? Not me that’s for sure. I had to let the cake in the oven for more than 90 minutes that is pretty much the only difference with the recipe.
Anyway, totally worth it.
If I only have a hand mixer, how much time would you suggest? low speed 1/2 time?
Pretty much, mix just until the ingredients come together.
Thank you for this recipe.I am so glad that I made it. It was so moist and the taste was fantastic. It is definitely the best Jewish apple cake. My husband enjoyed it too. He isn’t a big fan of desserts. Froze the rest so can pull out 2 pieces at a time. Thanks for sharing this recipe.
Thank you, Maureen; so glad you enjoyed it!
I am making the apple cake for the semiconductor time this month. It is delicious. We love the flavor of the cake and how moist it is. Thanks for another delicious recipe!
The flavors were delicious even though I under baked. My husband I are enjoying this nice Fall weather cake. I will make this again!!
Delicious cake. So moist and light. Substituted honeycrisp apples because that’s what I had on hand. So good. Should have made my apply layer a little thicker so that there was more apple. Will definitely make again! Thank you
Forgot to add rating. 5/5 stars
Thank you so much, Leslie; glad you enjoyed the cake.
I made your Apple Cake! It was the best apple cake I ever ate! I served it at a dinner party and it was a hit! We all loved it! Thanks for sharing!
I made the Jewish Apple Cake and loved it! My husband asked for seconds. We shared it with friends and one friend said it was my best dessert ever! Others were just as pleased with this wonderful cake. I will definitely be making it again, and again. I drizzled some caramel sauce over it, but found it was not needed. There is not a crumb left of it and I am yearning for more. Thank you Dee, for sharing this beautiful recipe with us. I always look forward to what you have to share with us.
Thank you, Elizabeth, I am so happy you and everyone else enjoyed the cake! It definitely has a wow effect!
To make this gluten free can I substitute all-purpose flour for 1:1 gluten free flour?
that should be fine
I have a question please — my hubby cannot have orange juice — would there be a substitute for the orange juice that you could suggest for this recipe? Many thanks!
Use same amount of water, or unsweetened unflavoured apple sauce
I made this cake and I don’t know what i did wrong!
It was crumbly. It took forever for the middle to bake. I hade to make it in a foil pan for kosher reasons.
Any ideas on why it was crumbly?
I want to try it again. I am not a seasoned baker!
Trying to gret better at it!
Hi Sue,
Can you describe more what do you mean by crumbly…?
When I cut into it the center cake would not hold its form and became crumbs. The outside was crisp and brown.
You may have over baked it, or by any chance added less eggs than what the recipe calls for?
This is my go to cake to start off my Fall baking. Love this recipe! Have made it many times to rave reviews.
well, it’s GO-TIME. making this cake! we were much less neat with spreading out the apples, going for more of a free-form scatter. my friend made this cake for dessert and it was game changing. I looked for a pan ever since, and my neighbor gave me her’s!!
Love the intro to the recipe!
This looks like the recipe my family uses which I know was given to my grandmother from a home baker in a Philly when she was living there. I don’t know how but she always got 4 layers of batter out of the same recipe, while I’m only able to get 2 1/2….may be due to wanting to fit more apples into the pan… 🙂
I’ve also turned this into a muffin recipe with my students, and a fully loaded fall oatmeal cookie (that we called a breakfast bar) with them experimenting with lingering batter when the pan was too small.
Thank you Joey,
U wish I could tell you your grandmother’s secret, but I can’t. Grandmothers just know how to do things better! Glad you enjoyed this recipe, love this idea of muffins.
My family has been making this cake for 50 years. Now I made it. I took a chance the other day and added a cup of sour cream to the exact recipe. OMG! It’s wonderful. It added a perfect amount of moisture. Rave reviews from everyone. I will be added it every time. The baking time was exactly the same at 1 1/2 hours.
That is so great! Love the addition might try it myself.
I don’t know what went wrong, but this was a huge fail for me. It looked great, rose beautifully, toothpick came out clean. I set it on a cooling rack, went back to check when it cooled. It had completely fallen and when I removed it from the pan, it was soggy and inedible.
Hi Diane, by any chance did you forget to add the add the eggs?
Hi, no I definitely added the eggs. Honestly it looked beautiful when it came out of the oven.
how long did you wait before inverting it from the pan?