Last updated on June 5th, 2026.
This Jewish apple cake, which is made without dairy (parve), is legendary in my family, and for good reason. It’s soft, tender, deeply flavorful, and made with layers of cinnamon-sugar apples 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: ‘Holy, 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.
My Mother-in-Law’s Moist Jewish 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.
Video
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.
Can you use avocado oil?
I like to use canola because it is flavorless, but if you don’t mind the taste, yes you can use avocado oil.
I substituted 1 1/2 cup of brown sugar instead of using 2 1/2 white sugar. One cup of white sugar and 1 1/2 cup of brown sugar. I liked it much better. I didn’t have a tube pan so I used a 9×13. Next time I’m going to try all brown sugar. I highly recommend at least trying half and half brown and white. This recipe is so awesome. I love making a real homemade cake.
Thank you Charles, that is very interesting!
I have all ingredients besides orange juice. Is it OK to substitute pineapple juice do you think? Thanks!
Pineapple juice is very flavorful, you can use water instead.
This cake is perfect and versatile. My husband & I enjoy it for brunch or a small lunch with extra mature
Cheddar cheese. All my visitors ask if there is enough for them to enjoy with a cuppa of tea. This cake is 10 out of 10!!!
Thank you so much Susa, So glad you enjoyed it and n such a special way with cheese and guests!
I was excited to try this as I love the apple cake from Orwashers bakery in NYC. Unfortunately I found the cake way too sweet & way too much cinnamon. I sliced the apples more like 1/8” so I had way too many slices left. That’s on me! I decided to bake two loafs as this is a very large cake. It seemed to take much longer than more like an hour. I wished I put more sliced apples in the later. Oh well. The cake is easy to bake but a bit time consuming. Also dividing the layers is cumbersome. I am a decent baker. But this cake just didn’t work for me. Not sure how much this cake cost me to make but I’d rather spend the $20.00 & purchase at Orwashers.
Thank you for taking the time to share your experience.Flavor is always subjective, of course, and I understand that this cake wasn’t the right fit for your taste. Just to clarify, this recipe is written for one Bundt pan, not loaf pans. Dividing the batter, changing the pan type, and slicing the apples thinner than instructed will all affect sweetness perception, spice concentration, and bake time. I’m glad it still made for a cozy Sunday baking project, especially in such cold weather, and I appreciate you giving the recipe a try.