JEWISH APPLE CAKE

Some of the best cake recipes have been passed down from generation to generation. This easy Jewish apple cake recipe is one of them.

Moist and fluffy cake, filled with tons of chopped apples, warm cinnamon flavor, and just a hint of fresh orange juice.

This cake will fill your kitchen with heavenly aromas while baking and is one of the best crowd-pleasing cake recipes with apples. And cakes made in tube pans look extra fancy, so you are sure to impress your guests with this one too.

Follow the best Jewish apple cake recipe below, making sure to read through the frequently asked questions and recipe tips to make the best cake yet.

HOW TO MAKE JEWISH APPLE CAKE?

1. Preheat oven to 350 degrees and grease a 10-inch tube pan with non-stick cooking spray
2. In a medium bowl, stir together apples, cinnamon, and ¾ cup of sugar until coated. Set aside
3. In another medium bowl, stir together flour, salt, and baking powder
4. In a large bowl, beat eggs and 2 cups of sugar together until fluffy (about 2 minutes)
5. Slowly add the flour mixture into the egg mixture, alternating with the oil, and mix until barely combined
6. Beat in the orange juice and vanilla extract until combined completely
7. Pour half of the cake batter into the bottom of the tube pan
8. Spoon half of the apple mixture on top of the batter
9. Pour the remaining half of the batter on top of the apples
10. Top with the remaining apple mixture
11. Bake in preheated oven for 1 hour 30 minutes to 1 hour 45 minutes (mine took 1 hour 30 minutes, but baking times vary)
12. Allow the cake to cool for 10 minutes. Place a large plate over the top of the cake and carefully flip onto the plate and let cool completely

WHAT ARE THE BEST APPLES TO USE FOR JEWISH APPLE CAKE?

The best apples for this recipe are Rome Beauty apples.

If you don’t have these at your grocery store, you can use the same amount of Granny Smith apples.

If you enjoy a tart apple flavor, then use Granny Smith apples in this recipe.

HOW TO REMOVE JEWISH APPLE CAKE FROM TUBE PAN?

To ensure a seamless smooth removal of your cake, allow it to cool for 10 minutes after removing it from the oven.

This allows the cake to slightly release away from the pan on its own.

Place a large plate on top of the cake and carefully but quickly flip the pan onto the cake. Gently lift the pan off, and voila!

FREEZE JEWISH APPLE CAKE;

This cake can be frozen whole, or in individual slices. If you are freezing the entire cake, wrap it tightly in plastic wrap and freeze.

If you are freezing individual slices, place them in individual airtight containers.

Both options can be frozen for up to 3-months.

RECIPE TIPS:

1. To create a lighter cake, you can substitute ½ cup of the vegetable oil with ½ cup unsweetened apple sauce. This will also enhance the apple flavor!
2. If you find your cake is not releasing from the pan, bang it a few times with your hand or a wooden spoon
3. Use the leftover juice from the apple mixture to create a sweet glaze to go on top of the cake. Add ¼ cup confectioners’ sugar to the juices, stir together and spoon over top.

STORE JEWISH APPLE CAKE

This cake can be kept on the counter at room temperature for up to 2-hours before it must be covered.

Wrap the cake tightly in plastic wrap and keep it at room temperature for 3-4 days, or place it in the fridge for up to 5-days.

Best Jewish Apple Cake Recipe

Moist and fluffy cake, filled with tons of chopped apples, warm cinnamon flavor and just a hint of fresh orange juice.

5 from 3 votes

Print Save Rate

Course: Breakfast, Brunch, Dessert, Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 12

Ingredients

• 1 tsp ground cinnamon
• ¾ cup granulated sugar
• 5 large Rome Beauty apples, peeled, cored, and chopped
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp baking powder
• 4 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• ½ cup orange juice
• 1 tbsp vanilla extract

Instructions

• Preheat oven to 350 degrees and grease a 10-inch tube pan with non-stick cooking spray
• In a medium bowl, stir together apples, cinnamon, and ¾ cup of sugar until coated. Set aside
• In another medium bowl, stir together flour, salt, and baking powder
• In a large bowl, beat eggs and 2 cups of sugar together until fluffy (about 2 minutes)
• Slowly add the flour mixture into the egg mixture, alternating with the oil, and mix until barely combined
• Beat in the orange juice and vanilla extract until combined completely
• Pour half of the cake batter into the bottom of the tube pan
• Spoon half of the apple mixture on top of the batter
• Pour the remaining half of the batter on top of the apples
• Top with the remaining apple mixture
• Bake in preheated oven for 1 hour 30 minutes to 1 hour 45 minutes (mine took 1 hour 30 minutes, but baking times vary)
• Allow the cake to cool for 10 minutes. Place a large plate over the top of the cake and carefully flip onto the plate and let cool completely

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