Discover an unforgettable dessert with my grandmother’s treasured recipe for a truly moist and tender Jewish Apple Cake. This beloved classic is more than just a cake; it’s a comforting blend of sweet vanilla and bright orange flavors, beautifully intertwined with generous layers of cinnamon-sugar apples. What makes this recipe even more remarkable is its simplicity: it’s an easy, dairy-free cake mixed in just one bowl with a whisk, making it perfect for bakers of all skill levels. Get ready to bake a cake that will become a staple in your kitchen and a favorite at any gathering.

This delightfully easy apple cake recipe is set to become your new go-to, especially when you’re craving a rich, satisfying cake but find yourself without butter or other dairy products. Crafted to be completely dairy-free, this cake still achieves an incredibly moist and dense texture, generously packed with tender cinnamon-sugar apples. Prepared entirely by hand, this Jewish apple cake boasts a wonderfully crisp exterior that gives way to a soft, moist interior, delicately flavored with vibrant orange and a subtle hint of lemon. It’s an ideal choice for those with dietary restrictions or anyone looking for a lighter yet equally decadent dessert option.

If you’re fond of the bright and zesty notes of orange, you’ll love exploring some of my other favorite orange-flavored treats, such as my cherry orange molasses cookies, elegant orange financiers, or the delightful crunch of my cranberry orange shortbread cookies. For more simple yet sensational cake recipes, be sure to check out my aromatic lemon olive oil cake or the supremely comforting one-bowl chocolate cake.

Table of Contents

• Why You Will Love This Jewish Apple Cake
• Professional Tips for Making the Best Jewish Apple Cake
• What Exactly is Jewish Apple Cake?
• Essential Ingredients & Smart Substitutions
• Delicious Variations to Try
• How to Make This Easy Jewish Apple Cake Recipe
• Chef Lindsey’s Expert Recipe Tip
• Frequently Asked Questions About Jewish Apple Cake
• Printable Jewish Apple Cake Recipe
• Before You Go: Explore More Delicious Recipes

Professional Tips for Making the Best Jewish Apple Cake

• Always Opt for Fresh Orange Juice: While bottled orange juice can be convenient, using freshly squeezed orange juice truly makes a difference in this cake. The fresh juice provides brighter, more vibrant floral and citrus notes that beautifully complement the sweetness of the apples and the warmth of the vanilla and cinnamon. If using fresh juice, don’t forget to zest the orange first and add it to your sugar for an even more intense aroma and flavor.
• Incorporate Three Different Types of Baking Apples: For the most complex flavor and interesting texture, I highly recommend using a mix of three different varieties of baking apples. Each apple type brings its own unique flavor profile – some are tart, some sweet, some firm. Combining them creates a multi-dimensional apple layer that prevents the cake from being one-note. Look for varieties like Granny Smith (for tartness), Honeycrisp (for sweetness and crunch), and Braeburn or Gala (for balance and firmness).
• Ensure Apples are Chopped to a Uniform Size: Consistency in apple size is crucial for even baking. Aim for slices roughly 1/8 to 1/4 inch thick. If the apple pieces are too small, they risk turning into an undesirable mush within the cake, losing their distinct texture. Conversely, if they are too large, they may not soften adequately during baking, resulting in crunchy or undercooked apple chunks. Uniformity guarantees tender, perfectly cooked apples throughout every slice.
• Finish Mixing Dry Ingredients with a Rubber or Silicone Spatula: To achieve the most tender apple cake possible, free from any “tunneling” (which refers to large air pockets or streaks in the crumb caused by overmixing), fold in your dry ingredients gently. Over-mixing develops too much gluten in the flour, leading to a chewy, tough cake texture. Using a soft spatula for this final step allows you to incorporate the dry ingredients just until combined, minimizing gluten development and ensuring a wonderfully soft and moist crumb.

What Exactly is Jewish Apple Cake?

A Jewish apple cake is a distinct type of apple cake that is traditionally dairy-free, meaning it contains no butter, milk, or any other dairy products. This makes it an ideal dessert for those observing Jewish dietary laws (kashrut), which prohibit the mixing of meat and dairy products in the same meal. Because it is pareve (neither meat nor dairy), it can be served after a meat-based meal, a common practice in Jewish households. It is a particularly popular and symbolic dessert for the Jewish New Year, Rosh Hashanah. During this holiday, there’s a beautiful tradition of starting the new year by eating apples dipped in honey, symbolizing hopes for a sweet and prosperous year ahead. The Jewish apple cake, with its abundant apple layers, perfectly embodies this tradition, offering a sweet and meaningful way to celebrate and welcome the new year.

Essential Ingredients & Smart Substitutions for Your Apple Cake

• Apples: As mentioned in our tips, using a mix of crisp baking apples is key to ensuring they maintain their shape and provide delightful texture once baked. Excellent choices include Granny Smith (for tartness), Honeycrisp (for sweetness and firmness), Braeburn, Gala, Fuji, Jonagold, Cortland, or Pink Lady apples. Avoid overly soft apples as they tend to turn mushy.
• Granulated Sugar: This provides the primary sweetness for the cake batter. While granulated sugar is standard, you can experiment with a portion of light brown sugar for a subtle molasses note, especially when mixing with the apples.
• Ground Cinnamon: Coating the sliced apples in a mixture of granulated sugar and ground cinnamon not only infuses them with warm, aromatic flavor but also helps in the cooking process, ensuring they become tender without dissolving. The cinnamon provides that classic apple pie essence.
• All-Purpose Flour: The structural base of our cake. For a gluten-free alternative, a 1:1 gluten-free baking flour blend can often be substituted, though results may vary slightly in texture.
• Baking Powder: Our primary leavening agent, responsible for giving the cake its lift and tender crumb. Ensure your baking powder is fresh for optimal results.
• Kosher Salt: A small amount of salt is vital for balancing the sweetness and enhancing all the other flavors in the cake. Don’t skip it!
• Whole Eggs: Whole eggs play a crucial role in binding the ingredients, providing structure, and helping to emulsify the oil into the batter. This emulsification is what yields a remarkably moist and tender Jewish apple cake that’s never greasy. Eggs also contribute to the rich golden color.
• Vanilla Extract: A staple in most baked goods, vanilla extract adds a layer of warm, sweet aroma and flavor that perfectly complements the apples, cinnamon, and orange. Use a good quality pure vanilla extract for the best taste.
• Vegetable Oil: This is the secret to this cake’s exceptional moistness and dairy-free nature. Oil, unlike solid fats, contributes liquid moisture and helps create a tender crumb. It effectively emulsifies with the sugar and eggs, resulting in a beautifully moist batter. Other neutral oils such as canola or sunflower oil can be used interchangeably. While coconut oil or olive oil can technically work, be aware that they will impart their own distinct flavor to the cake. If you love olive oil in cakes, I recommend saving your premium olive oil for my delightful pumpkin olive oil cake instead!
• Orange Juice: The orange juice is not just for moisture; it’s a key flavor enhancer, bringing a bright, citrusy note that elevates the entire cake. For an extra burst of fresh flavor, use freshly squeezed juice and consider adding the zest to your dry ingredients. As an alternative, you can also use apple cider (ensure it’s not apple cider vinegar) for a deeper, more pronounced apple flavor profile.

For a complete breakdown of quantities and detailed ingredient information, please refer to the recipe card below.

Delicious Variations to Elevate Your Jewish Apple Cake

• Experiment with Different Spices: While cinnamon is traditional and beloved, don’t shy away from exploring other warm spices to create unique flavor profiles. Instead of just cinnamon, try mixing the apples with a pre-made apple pie spice blend, which often includes nutmeg, allspice, and cloves. Alternatively, add a pinch of ground cardamom or nutmeg directly to the cake batter for an added layer of warmth. Remember, a little goes a long way with strong spices, so start small and adjust to your preference. For more inspiration on spiced apple cakes, check out my comforting applesauce cake!
• Change Up the Fruit: Apples are fantastic, but this versatile cake base can accommodate other fruits beautifully. Imagine a pear and cardamom cake, where the subtle sweetness of pears pairs wonderfully with the exotic notes of cardamom. Or, for a late-summer treat, try using fresh peaches and allspice for a deliciously fragrant and juicy dessert. You could also mix in berries with the apples for a burst of color and tartness.
• Add a Decadent Glaze or Frosting: While delicious on its own, a simple glaze or frosting can add another dimension to your Jewish apple cake. To keep the dessert dairy-free, prepare a bright orange glaze made from powdered sugar and fresh orange juice. For a spiced touch, you could use a milk substitute of your choice (like almond or oat milk) with powdered sugar and a dash of cinnamon or nutmeg. If you’re not concerned about keeping it dairy-free, this cake would be absolutely delightful with a rich cream cheese frosting or a luxurious caramel buttercream. For a touch of Rosh Hashanah tradition, consider soaking the warm cake fresh from the oven with a generous drizzle of honey for added sweetness and meaning.

How to Make This Easy Jewish Apple Cake Recipe

Follow these step-by-step instructions carefully to achieve a perfect, moist Jewish apple cake every single time. For precise measurements and further details, please refer to the comprehensive recipe card located below.

Step 1: Prepare Your Oven. Preheat your oven to 350°F (175°C) using the conventional setting (no fan). This ensures even heat distribution for a perfectly baked cake.

Step 2: Prepare the Pan. Thoroughly grease and flour a large tube pan. Make sure every crevice, including the center tube, is coated. Gently tap out any excess flour to prevent a thick, white crust on your cake.

Step 3: Prepare the Apples. Peel, core, and then slice your chosen apples to an approximate thickness of 1/8 to 1/4 inch. Uniformity here is key for consistent baking.

Step 4: Season the Apples. In a large mixing bowl, toss the sliced apples with ¼ cup of granulated sugar and the ground cinnamon until they are evenly coated. Set this mixture aside, allowing the flavors to meld.

Step 5: Combine Dry Ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Ensure these are well combined to distribute the leavening agents evenly.

Step 6: Combine Wet Ingredients. In another large mixing bowl, whisk together the eggs, vanilla extract, vegetable oil, the remaining granulated sugar, and orange juice until the mixture is smooth and well emulsified.

Step 7: Gently Combine Wet and Dry. Add the whisked dry ingredients to the wet ingredients. Using a rubber or silicone spatula, gently fold them together just until they are combined. Be careful not to over-mix, as this can lead to a tough cake.

Step 8: First Batter Layer. Pour approximately half of the prepared cake batter into your greased and floured tube pan. Spread it out evenly with your spatula.

Step 9: First Apple Layer. Give the cinnamon-sugar apples another quick stir to ensure they are well coated. Then, evenly layer about half of these seasoned apples on top of the batter in the pan.

Step 10: Second Batter Layer. Carefully spoon the remaining cake batter over the apple layer. Use the back of a spoon or a small offset spatula to gently spread it out, ensuring it covers the apples evenly.

Step 11: Final Apple Topping. Arrange the remaining apples, along with any delicious accumulated liquid from the bowl, on top of the second layer of batter. This will create a beautiful, caramelized apple topping.

Step 12: Bake to Perfection. Place the cake in your preheated oven and bake for approximately 1 to 1 ½ hours. The cake is done when a cake tester or wooden skewer inserted into the center comes out clean or with just a few moist crumbs clinging to it. The baking time can vary depending on your oven.

Step 13: Cool and Serve. Allow the cake to cool completely on a wire rack before attempting to invert it or turn it out onto a cake stand or serving plate. This ensures the cake sets properly and doesn’t break apart.

Frequently Asked Questions About Jewish Apple Cake

If you tried this incredible recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and let me know how it went for you in the comments below. I genuinely love hearing from you, and your feedback truly brightens my day!

Before You Go: Explore More Delicious Recipes from My Family Kitchen!

I sincerely hope you cherished this heirloom Jewish apple cake recipe as much as my family and I do. It’s a true taste of tradition and warmth. As you continue your culinary adventures, I invite you to discover your next favorite Fall dish within this delightful collection of apple recipes, or perhaps explore one of Chef’s other professional cake recipes designed to impress. If you’re eager to keep the family baking traditions alive, be sure to try my great-grandmother’s legendary pecan tassies, her comforting old-fashioned peanut butter cookies, or the rich apricot brandy pound cake. Don’t forget Nana’s (my grandmother’s) famous cranberry chutney, or my Dad’s mom’s incredible chewy molasses cookies and her fabulous tuna melt! Happy baking and happy eating!