Jewish Apple Cake 7 Irresistible Secrets for Perfect Moistness

Introduction of Jewish Apple Cake

As Chef Andrew, I am excited to share with you a recipe that blends comfort, tradition, and unforgettable flavor in every bite: the classic Jewish Apple Cake. This cake has earned its place in family gatherings and holiday tables for generations, especially during Rosh Hashanah when apples symbolize hope for a sweet year ahead. It is a cake that speaks of heritage while also delivering universal appeal to anyone who loves moist, fruit-filled desserts.

Unlike many cakes that rely on butter or dairy, the Jewish Apple Cake is made with oil, making it naturally dairy-free and suitable for serving after a meal that includes meat. This pareve quality gives it a unique role in Jewish cuisine and makes it perfect for anyone looking for a rich dessert without dairy. The result is a tender crumb that stays moist for days, with layers of cinnamon-spiced apples adding both sweetness and texture.

Every bite brings together the gentle crunch of apple, the warmth of cinnamon, and the satisfying heft of a cake that feels substantial yet light on the palate. Whether you are baking it for a holiday, sharing it at a potluck, or simply enjoying a slice with your morning coffee, this recipe offers dependable results and a flavor profile that feels timeless. By the end of this guide, you will not only master the steps but also understand the small touches that make this cake a true classic worth passing down.

Jewish Apple Cake 7 Irresistible Secrets for Perfect Moistness

A traditional, dairy-free Jewish Apple Cake layered with cinnamon apples and a tender, oil-based crumb. Follow seven pro secrets to keep every slice incredibly moist and packed with flavor.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Cool in Pan 20 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American, Jewish

Servings 12 slices

Calories 327 kcal

Equipment

• 10-inch tube pan or 12-cup Bundt pan
• Large mixing bowls
• Whisk 
• Rubber spatula or wooden spoon
• Serrated knife
• Wire Rack

Ingredients

  

For the Apples

• 6 medium Granny Smith apples peeled, cored, chopped into 1/2-inch pieces
• 5 tbsp granulated sugar
• 1 tbsp ground cinnamon

For the Cake

• 2 3/4 cups all-purpose flour sifted
• 1 tbsp baking powder
• 1 tsp salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1/4 cup orange juice no pulp
• 2 1/2 tsp vanilla extract or vanilla bean paste
• 4 large eggs room temperature

Instructions

 

Prepare Pan and Oven

• Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan, coating the center tube and sides thoroughly to prevent sticking.

Apple Layer

• In a large bowl, toss chopped apples with 5 tbsp sugar and 1 tbsp cinnamon until evenly coated. Let stand 5–10 minutes so juices begin to release.

Dry Ingredients

• Whisk flour, baking powder, and salt in a large bowl to evenly distribute leaveners and avoid lumps.

Wet Ingredients

• In a separate bowl, whisk sugar, oil, orange juice, and vanilla until smooth.

Make Batter

• Stir the wet mixture into the flour mixture with a spatula until a thick batter forms.
• Add eggs one at a time, mixing well after each. Scrape the bowl to ensure everything is fully incorporated. Batter will loosen as eggs are added.

Layering

• Spread a thin layer of batter in the prepared pan. Add one-quarter of the apples. Ribbon one-quarter of the remaining batter over the apples without fully covering. Repeat three more times, finishing with batter on top.

Bake and Cool

• Bake 90 minutes, or until a skewer inserted in the center comes out clean. Cool on a rack 20 minutes, then loosen edges and invert onto a wire rack to cool completely before slicing.

Notes

Seven Moistness Secrets: (1) Use oil for lasting moisture. (2) Keep eggs at room temp for a smooth batter. (3) Cut apples to consistent 1/2-inch cubes so they bake evenly. (4) Let apples sit with cinnamon-sugar to draw out juices and deepen flavor. (5) Do not overmix once flour is hydrated. (6) Layer batter and apples in thin strata so fruit is suspended, not sunk. (7) Bake until the skewer tests clean and cool 20 minutes in the pan to lock in moisture.

Pan Tip: A standard 12-cup Bundt pan also works; avoid intricate designs that can catch apple pieces.

Keyword Cinnamon apple cake, Dairy-free apple cake, Jewish Apple Cake, Moist apple cake, Rosh Hashanah dessert, Tube pan cake

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Why You’ll Love This Recipe “Jewish Apple Cake“

• Moist crumb that stays tender for days thanks to oil-based batter
• Beautiful layers of cinnamon-sugar apples throughout the cake
• Naturally dairy-free, making it suitable for kosher meat meals and guests with dairy restrictions
• Simple, accessible ingredients you probably already have in your pantry
• Perfect for holidays, family gatherings, or as a make-ahead dessert
• Holds its flavor and texture exceptionally well for freezing and storing

This Jewish Apple Cake stands out from other fruit cakes because it is deeply rooted in tradition yet adaptable to modern kitchens. Its use of oil instead of butter not only aligns with kosher guidelines but also keeps the cake incredibly moist without feeling heavy. The combination of tart apples and sweet cinnamon creates a balanced flavor that appeals to all ages, while the layering technique ensures every slice looks as good as it tastes.

Beyond its technical strengths, this cake carries an emotional warmth. It is the type of dessert that sparks memories of shared meals, holiday traditions, and the comforting aroma of apples baking in the oven. Present it on your table and watch it become a centerpiece, drawing people in with its golden crust and tempting scent. This is more than a cake — it is a conversation piece, a tradition keeper, and a guaranteed crowd-pleaser.

Ingredients Needed for Jewish Apple Cake

For the Apples

• 6 medium Granny Smith apples, peeled, cored, and cut into ½-inch pieces for even baking
• 5 tablespoons granulated sugar to sweeten and draw out the juices
• 1 tablespoon ground cinnamon to coat the apples in warm spice

For the Cake

• 2¾ cups all-purpose flour, sifted for a lighter, lump-free batter
• 1 tablespoon baking powder to help the cake rise evenly
• 1 teaspoon salt to balance sweetness and enhance flavor
• 2 cups granulated sugar for a tender crumb and rich taste
• 1 cup vegetable oil to keep the cake moist for days
• ¼ cup orange juice for a subtle citrus brightness that complements the apples
• 2½ teaspoons pure vanilla extract for depth of flavor
• 4 large eggs, at room temperature for smooth blending

How to Make Jewish Apple Cake

1. Preheat and prepare the pan
   Set the oven to 350°F (175°C) so it reaches the right temperature before you start mixing. Grease and flour a 10-inch tube pan, ensuring all sides and the center tube are well coated to prevent sticking.
2. Prepare the apple mixture
   In a large mixing bowl, combine the chopped apples with granulated sugar and cinnamon. Toss until every piece is coated. Set aside to let the flavors blend and the juices begin to release.
3. Mix the dry ingredients
   In another large bowl, whisk together the sifted flour, baking powder, and salt. This ensures even distribution of the leavening agent and avoids clumps in the batter.
4. Mix the wet ingredients
   In a medium bowl, whisk together the granulated sugar, vegetable oil, orange juice, and vanilla extract. This combination provides moisture, sweetness, and flavor.
5. Combine wet and dry
   Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the mixture begins to come together. The batter will be thick at this stage.
6. Add the eggs
   Add the eggs one at a time, mixing well after each addition. The batter will loosen and become easier to stir as you go. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.
7. Layer the batter and apples
   Spoon a thin layer of batter into the bottom of the prepared pan. Add about one-quarter of the apple mixture on top. Drizzle one-quarter of the remaining batter over the apples — it does not need to cover them completely, as it will spread while baking. Repeat the process three more times, ending with a layer of batter.
8. Bake the cake
   Place the pan in the oven and bake for 1 hour 30 minutes, or until a skewer inserted in the center comes out clean.

1. Cool and remove from pan
   Let the cake rest in the pan on a wire rack for 20 minutes. Gently loosen the edges and invert onto a wire rack to cool completely before slicing.

Serving and Storage Tips of Jewish Apple Cake

Serving Suggestions

• Slice the cake with a serrated knife to preserve its structure and show off the beautiful apple layers.
• Serve at room temperature for the best flavor, or slightly warm it to enhance the aroma of cinnamon and apples.
• Pair with a dusting of powdered sugar for a simple finish, or add a dollop of whipped cream for extra indulgence.
• For a decadent dessert, serve with a scoop of vanilla ice cream or a drizzle of salted caramel sauce.

Storage

• Store leftover cake in an airtight container at room temperature for up to 4 days. The oil-based batter keeps it moist and flavorful.
• For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It will keep well for up to 3 months.
• To thaw, place the wrapped cake in the refrigerator overnight, then bring it to room temperature before serving.
• Individual slices can be reheated in the microwave for 10 to 15 seconds for a just-baked taste.

Helpful Notes of Jewish Apple Cake

• Granny Smith apples are ideal for their tart flavor and firm texture, but Honeycrisp or Gala apples also work beautifully.
• Sifting the flour before measuring ensures a lighter cake and helps prevent dense spots in the crumb.
• Using oil instead of butter is traditional and keeps the cake moist for days without refrigeration.
• Orange juice adds a subtle brightness and enhances the flavor of the apples; pineapple juice is a good alternative if needed.
• When layering the batter and apples, do not worry if the batter does not completely cover the apples. It will spread naturally during baking.
• Greasing and flouring the tube pan thoroughly is essential for easy release, especially since the apple pieces can cause sticking.
• This cake freezes very well, making it perfect for preparing ahead of holidays or special gatherings.

Conclusion of Jewish Apple Cake

The Jewish Apple Cake is more than a dessert; it is a bridge between tradition and timeless flavor. Its roots in Jewish heritage, especially as a pareve option for holiday meals, make it a recipe worth preserving. The oil-based batter ensures a tender crumb that stays moist for days, while the generous layers of cinnamon-spiced apples create a balance of tart and sweet in every bite. From the first slice to the last, the cake delivers comfort, aroma, and visual appeal that few desserts can match.

One of the greatest strengths of this recipe is its reliability. By following the step-by-step method, you can achieve professional-level results without specialized equipment. The layering technique gives every slice a bakery-worthy appearance, and the combination of simple pantry ingredients with fresh apples makes it approachable for any home baker. It is a cake that is as welcome on a holiday table as it is at a casual weekend brunch.

This cake also offers flexibility. You can experiment with different apple varieties, adjust the spice level, or serve it in creative ways, from a simple dusting of powdered sugar to a rich scoop of vanilla ice cream. No matter the variation, the essence of the cake — its moist texture, fragrant apples, and cultural significance — remains intact.

If you try this recipe, I would love to hear about your experience. Did you use Granny Smith apples, or did you try another variety? Leave a comment and share your results, and do not forget to give the recipe a star rating. Share your creation on Pinterest or Facebook so others can enjoy the tradition as much as you do. Baking this Jewish Apple Cake is not just about making something delicious; it is about continuing a story that has been told in kitchens for generations.

Frequently Asked Questions (FAQ) of Jewish Apple Cake