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    Home » Dessert » Cakes

    The Best Jewish Apple Cake Recipe

    Published: Feb 3, 2021 · Modified: Apr 8, 2024 by Mamma C · This post may contain affiliate links.

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    This really is The Best Jewish Apple Cake Recipe! It features the texture of moist pound cake, plus the ribbons of gooey cinnamon sugar you'd find in coffee cake. This is my family's favorite dessert!

    closeup of apple cake on a glass stand

    Hands down, this Jewish apple cake is the most beloved dessert that's ever come out of my kitchen. This is no run-of-the-mill apple cake, people.

    It features the texture of moist pound cake, plus the ribbons of gooey cinnamon sugar you'd find in coffee cake. A hint of fresh orange juice flavor shines through, and a brown, crunchy crust wraps its sweet goodness around the edges.

    I've made this fresh apple cake nearly 75 times over many years, and to say it's a family favorite is an understatement.

    I first saw the recipe published in the Plain Dealer, and the article described how it came from Columbus caterers Paula Levine Weinstein and Julie Komerofsky Remer, who claimed it was their customers' favorite dessert.

    That point really struck me, because I never thought apple cake was anything to write home about. I mean, out of all possible desserts, for people to say this was their favorite...well I just had to investigate.

    I'm so glad I did. This is the best-ever apple cake!

    Recipe ingredients

    Jewish apple cakes are parve, which is Hebrew for kosher food that doesn't contain dairy or meat. So there is no milk and no butter. But this does have eggs, and oil replaces the butter.

    apple cake ingredients

    The original recipe didn't specify the types of oil, apples or flour to use, but through experimentation, I've arrived at my preferred varieties of each. If you want to replicate this cake as it comes from my kitchen, here's what you need to know.

    Use olive oil (not extra virgin). While vegetable oil is typically found in a Jewish apple cake recipe, I use plain olive oil instead. It elevates the cake to a whole new level of deliciousness.

    Use Fuji apples. I'm not a fan of tart apples, soft apples or apples that smell like perfume. So, the sweet, crisp and sturdy Fuji is my go-to apple for all snacking and baking.

    In the past, I've subbed in Gala apples when I couldn't find Fuji, but always was a bit disappointed. Now, if I can't find Fujis, I just don't make the cake.

    I know, so picky! But trust me.

    Use King Arthur Flour. You might be thinking, "Flour is flour." To that, I say, bake a cake with King Arthur Flour (affiliate link), and you'll never go back.

    After my mother-in-law tipped me off to this years ago, I made the switch. The apple cake's texture improved noticeably, to the point that family members were commenting this cake was better than ever.

    The crusty edges are to die for!

    closeup of inside apple cake on white plate

    Slicing the apples

    Peel, core and slice the apples into half circles about ¼-inch thick. I use an apple peeler/corer/slicer (affiliate link) for this, but you can use a knife.

    apple on coring device, holding apple slice, bowl of apple slices with flour

    Tip: Tossing the apples with a little flour helps to absorb excess moisture so you don't have a soggy cake.

    How to assemble Jewish apple cake

    batter in pan, cinnamon sugar added, slice apples added, cinnamon sugar on top
    1. Add half the batter to a greased 10-inch tube pan (affiliate link).
    2. Sprinkle on a fourth of the cinnamon sugar.
    3. Place half of the apple slices in the pan.
    4. Sprinkle on a fourth of the cinnamon sugar.
    5. Repeat steps 1-4, so you have two full layers of batter and apples.
    cake batter with sliced apples and cinnamon sugar in tube pan

    Time to bake!

    Frequently asked questions

    Do you have to use Fuji apples?

    I like Fuji apples best, but if you enjoy the taste and texture of another variety, you can substitute them.

    Why not use extra-virgin olive oil for the cake?

    Extra-virgin olive oil has a strong flavor that will be overpowering here. You need a mild-tasting oil. If you don't have regular olive oil, substitute vegetable or canola oil.

    Can you freeze Jewish apple cake?

    Yes! You can freeze it by the slice or freeze a whole or partial cake.

    slice of apple cake on plate

    So, there you have it. This really is the best Jewish apple cake recipe, and the best apple cake recipe, period.

    Children will request this cake for their birthdays, and teenagers will cut themselves huge slabs for servings. Guests will line up for seconds (or fourths) and relatives will ask you when you're going to make it next.

    I hope you give it a try!

    And if you love apple desserts but want something guilt-free, don't miss this Cinnamon Apple Smoothie. You also might light this easy Gluten-Free Pear Crisp with Oats. Oh, and you have to try this Easy Apple Pie Moonshine!

    More desserts to try

    • Amaretto Pear Cake with Canned Pears
    • Chinese Chews (Date-Nut Bars)
    • Orange Creamsicle Cake
    • Single-Layer Carrot Cake without Nuts
    • Angel Food Cake with Raspberries and Cream
    • Italian Panettone

    Enjoy!

    whole apple cake

    The Best Jewish Apple Cake Recipe

    This really is The Best Jewish Apple Cake! It has the texture of moist pound cake, a crunchy crust, plus ribbons of gooey cinnamon sugar. Adapted from Paula Levine Weinstein & Julie Komerofsky Remer.
    4.44 from 132 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: Jewish
    Prep Time: 40 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 12 -16
    Calories: 358kcal
    Author: Mamma C

    Equipment

    • 10-inch tube pan with removable bottom

    Ingredients

    Apples

    • 3 Fuji apples (peeled, cored & sliced ¼-inch thick)
    • 1 heaping teaspoon all-purpose flour

    Cinnamon Sugar

    • ¾ cup sugar
    • 1 teaspoon cinnamon

    Batter

    • 3 cups all-purpose flour (preferably King Arthur)
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups sugar
    • 1 cup olive oil (not extra-virgin)
    • 4 eggs
    • 2 ½ teaspoons vanilla extract
    • ¼ cup orange juice
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Peel, core, and slice the apples into crescent moon shapes that are ¼-inch thick. (If using an apple peeler-corer-slicer, make sure to remove any stray peel or parts of the core remaining on the slices.) In a medium bowl, gently toss the apples with the heaping teaspoon of flour to absorb any moisture and prevent sogginess.
    • Preheat the oven to 300 degrees F. Use baking spray to grease a 10-inch tube pan (that ideally has a removable bottom), making sure to grease the tube as well. In a small bowl, prepare the cinnamon sugar by tossing together the ¾ cup of sugar and 1 teaspoon of cinnamon.
    • In a large mixing bowl, place all of the batter ingredients (flour, baking powder, salt, sugar, olive oil, eggs, vanilla and orange juice). Beat until smooth. (If using a stand mixer, you will need to stop and scrape the bottom of the bowl halfway during the process to make sure everything gets mixed in.)
    • To assemble the cake, pour half of the batter into the greased pan. Use a spoon to divide the cinnamon sugar into four equal quadrants in your bowl. Sprinkle a fourth of the cinnamon sugar evenly onto the batter, making sure to reach all the way to the edges of the pan.
    • Arrange half of the apple slices in a circular pattern on the batter, overlapping as needed. Sprinkle another fourth of the cinnamon sugar evenly onto the apples. Pour the rest of the batter on top.
    • Sprinkle on another fourth of the cinnamon sugar, again making sure to reach the edges of the pan. Arrange most of the remaining apples (pick the best slices) in a circular pattern on top of the batter. You also can arrange a few of the broken slices around the hole in the center. Sprinkle on the remaining cinnamon sugar evenly.
    • Bake at 300 degrees F for 90 minutes to 1 hour and 45 minutes. (Check after 90 minutes for doneness by inserting a cake tester or toothpick into the cake to see if it comes out clean. If not, continue baking until it is done.)
    • Let the cake rest for 20 minutes on a stove rack or wire rack before trying to remove it from the pan (or else it will stick and crack). Then, place a dinner plate face down on top of the cake. Wearing oven mitts, carefully invert the cake onto the plate (using one hand to firmly hold the plate in place and the other hand to flip the pan over, onto the plate). If the pan has a removable bottom, carefully remove it.
    • The cake will be upside down at this point. Place a wire cooling rack on the cake surface and invert it again, so that the cake is right-side up and can finish cooling on the rack. When the cake reaches room temperature, transfer it to a serving platter or cake stand by inverting it onto a plate and then inverting it again onto your serving platter or cake stand.
    • Store the apple cake at room temperature, covered with foil (plastic will create too much moisture.) The cake should keep well for up to four days. The apple cake also freezes well.

    Video

    Notes

    I only use Fuji apples for this cake, but if you enjoy the taste and texture of another variety, you can substitute them.
    Regular olive oil provides the best flavor for this cake. Do not use extra virgin, because the flavor will be too strong. You can substitute vegetable oil or canola oil, and the cake will be good. The olive oil takes it to the next level though!
    King Arthur Flour is the best for cakes. It really makes a difference in the texture!

    Nutrition

    Calories: 358kcal | Carbohydrates: 77g | Protein: 5g | Fat: 3g | Cholesterol: 54mg | Sodium: 217mg | Potassium: 213mg | Fiber: 2g | Sugar: 51g | Vitamin A: 115IU | Vitamin C: 4.7mg | Calcium: 61mg | Iron: 1.9mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from Paula Levine Weinstein and Julie Komerofsky Remer. Originally published on November 20, 2014 and updated now with new photos and additional text.)

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    Comments

    1. Cathy B says

      April 18, 2025 at 2:21 pm

      5 stars
      I've used a bunt pan several times and you do need to make sure it is sprayed well with baking spray. The last time I ran out of baking spray, butter the non stick pan and the cake did stick. I'm wondering if anyone has tried a 9 x 13 pan. If so, how much shorter did you need to adjust the baking time?

      Reply
      • Mamma C says

        April 19, 2025 at 7:11 am

        Hi Cathy - I've never tried it in a 9x13 so I can't advise you.

        Reply
    2. Lisa says

      February 02, 2025 at 11:47 am

      5 stars
      I love this Recipe!!! I have used a bundt pan, a tube pan, and a angel food cake pan. The all worked. Just grease well. I like Mama C's recipe the best. I like the olive oil better than veggie oil. and I like Fugi Apples better too. Great job Mama C!!!

      Reply
      • Mamma C says

        February 03, 2025 at 6:54 am

        Hi Lisa - What a great compliment! Thanks for sharing your experiences with different pans. I'm so glad you enjoy this cake.

        Reply
    3. Tresa says

      January 01, 2025 at 2:05 pm

      5 stars
      Made mine with a Bundt pan with small Fuji apples, all the batter fit in the pan. It didn’t loosen from the pan well, mostly stuck to the inner core. It might have helped to cool longer than 20 minutes before removal. Despite not coming out whole, flavor was just fine, especially still being warm.

      Reply
      • Mamma C says

        January 02, 2025 at 7:35 am

        Hi Tresa - I figured it would stick to a Bundt pan. Thanks for sharing your experience. I'm glad you still enjoyed it!

        Reply
    4. Tina DiRussa says

      October 02, 2024 at 7:26 am

      I am on a heart healthy diet and avoiding white flour...wonder if almond flour would work?

      Reply
      • Mamma C says

        October 04, 2024 at 6:38 am

        Hi Tina - I haven't tried this with almond flour, so I can't advise you. You may want to try this delicious Gluten-Free Pear Crisp, which uses almond flour and can be made with apples.

        Reply
    5. Ellie says

      September 17, 2024 at 3:47 pm

      4 stars
      I've made this cake for years! basic recipe is the same, Assembly is a little different. I've even won a baking
      competition with this cake... I found the recipe
      published in one of.the.Buffalo, NY papers in the 80s!
      Old fall stand by!

      Reply
      • Mamma C says

        September 20, 2024 at 9:43 am

        Hi Ellie - It's so good, especially with olive oil!

        Reply
        • Rhonda says

          December 25, 2024 at 8:35 am

          Do you think a bunt pan would work? Don’t have tube pan.

          Reply
          • Mamma C says

            December 25, 2024 at 11:47 am

            Hi Rhonda - This calls for a 10-inch tube pan, which has a capacity of 16 cups. A Bundt pan would be too small, and the batter would probably stick in all of the crevices.

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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