Traditional Jewish Apple Cake Recipe

Fall’s Best Dessert

If there’s a classic fall cake, this Jewish Apple Cake is it. This recipe has been passed down and tested many times for consistent results. A dense, tender vanilla cake layered with thin apple slices bakes into a beautiful ring that smells of cinnamon and baked apples. Local bakeries often bring this cake out when autumn begins, and for good reason—it’s comforting, not overly sweet, and highlights fresh apple flavor.

The cake works year-round, but it truly shines when apples are at their best. For an extra boost of apple flavor, substitute apple cider for the orange juice commonly used in traditional recipes.

What is Jewish Apple Cake?

Jewish Apple Cake has roots in Polish and Ashkenazi Jewish cooking and became particularly popular in parts of the northeastern United States. It is often called Philadelphia Jewish Apple Cake in areas where it’s a regional favorite. The cake is typically dairy-free—using oil instead of butter and a fruit juice such as orange juice or apple cider instead of milk—so it can be suitable for certain holiday dietary traditions.

The texture of the cake is dense but tender, providing a sturdy base for the apple layers. Apples are a traditional ingredient in many Jewish holiday dishes, especially during Rosh Hashanah, which helps explain why this cake is a popular fall dessert.

How To Make Jewish Apple Cake

This cake is straightforward and fills the kitchen with cozy fall aromas. The method alternates batter and apple layers in a greased tube pan so the apple slices bake into the cake in even ribbons. Below is a concise step-by-step overview before the full ingredient and instruction lists.

1. Peel and slice the apples thinly.
2. Toss the slices with cinnamon and a portion of the sugar; set aside to macerate.
3. Whisk the dry ingredients together in a bowl.
4. Beat the eggs with the remaining sugars until combined, then add oil.
5. Alternate adding the dry mixture and the liquid (apple cider or orange juice) to the egg mixture until smooth.
6. Layer one third of the batter into a prepared tube pan, then one third of the apples; repeat to finish with apples on top.
7. Drizzle the remaining syrup from the macerated apples over the top.
8. Bake until a tester comes out clean.
9. Cool in the pan briefly before turning out to cool completely on a rack.

Tips for a Perfect Apple Cake

A few practical tips help the cake turn out well every time:

• Thoroughly grease and flour the tube pan so the cake releases cleanly.
• Start checking for doneness at about 1 hour, since ovens vary.
• Use firm, crisp apples—Granny Smith or Honeycrisp work well—to avoid mushy slices after baking.
• When adding the syrup from the macerated apples, pour it evenly so it doesn’t pool on one side and make the cake stick.
• For even slices, use a mandoline or a sharp knife and try to keep slices uniform in thickness.

What To Serve With Apple Cake

This cake is lovely at room temperature with a dusting of powdered sugar. It’s also excellent warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a modest drizzle of caramel. For a cozy brunch variation, slices of the cake make excellent French toast if dipped and cooked briefly in a skillet.

Leftovers can be reheated briefly in the microwave for a warm dessert or stored covered at room temperature for a day or two, or refrigerated for longer keeping.

Jewish Apple Cake Recipe

Ingredients

• 6 cups peeled, thinly sliced apples (about 3 large or 6 small apples)
• 2 1/2 cups sugar, divided
• 4 teaspoons cinnamon
• 3 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup light brown sugar
• 1 cup vegetable oil
• 1/2 cup apple cider or orange juice
• 2 1/2 teaspoons vanilla

Instructions

1. Toss the apple slices with 1 cup of the sugar and the cinnamon. Set aside to release juices.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the eggs with the remaining 1 1/2 cups sugar and the light brown sugar until combined.
4. Gradually alternate adding the dry ingredients and the oil to the egg mixture, mixing until just combined.
5. Stir in the apple cider (or orange juice) and vanilla and beat for about 1 minute more to incorporate.
6. Pour one third of the batter into a greased and floured tube pan. Top evenly with one third of the apple slices. Repeat with another third of batter and apples, then finish with the remaining batter and a final layer of apples.
7. Drizzle the reserved cinnamon-sugar syrup from the macerated apples over the top of the cake.
8. Bake at 350°F (175°C) for about 1 hour and 15 minutes, or until a tester inserted in the center comes out clean.
9. Allow the cake to cool in the pan on a wire rack for 20–25 minutes, then invert the pan to release the cake and cool completely on the rack before slicing.

Nutrition (approx. per serving)

• Calories: 497 kcal
• Carbohydrates: 75 g
• Protein: 5 g
• Fat: 20 g
• Sugar: 48 g

Nutrition information is automatically calculated and should be used as an approximation.