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!
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.
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!
Slicing the apples
Peel, core and slice the apples into half circles about ÂĽ-inch thick. I use an apple peeler/corer/slicer (affiliate link) for this, but you can use a knife.
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
- Add half the batter to a greased 10-inch tube pan (affiliate link).
- Sprinkle on a fourth of the cinnamon sugar.
- Place half of the apple slices in the pan.
- Sprinkle on a fourth of the cinnamon sugar.
- Repeat steps 1-4, so you have two full layers of batter and apples.
Time to bake!
Frequently asked questions
I like Fuji apples best, but if you enjoy the taste and texture of another variety, you can substitute them.
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.
Yes! You can freeze it by the slice or freeze a whole or partial cake.
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!
The Best Jewish Apple Cake Recipe
Video
Ingredients
Apples
- 3 Fuji apples (peeled, cored & sliced ÂĽ-inch thick)
- 1 heaping teaspoon all-purpose flour
Cinnamon Sugar
- Âľ 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
- ÂĽ cup orange juice
Instructions
- Peel, core, and slice the apples into crescent moon shapes that are ÂĽ-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 Âľ 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.
Notes
Nutrition
(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.)
Inez says
Can I half the recipe and use a 5-in cake pan? Do I reduce the baking time? Thanks!
Mamma C says
Hi Inez - I haven't tried it, so I can't provide specific instructions. You should be able to halve the ingredients and bake it for less time, but you'd have to watch it and use a cake tester to check if it's done.
Wendy J Bowman says
is it truly 1 TABLESPOON of baking powder?
Mamma C says
Hi Wendy - Yes.
Laesar says
I have an allergy to orange juice (and anything else that is citric) but I really want to make this cake. Do you think apple juice would work instead?
Julie says
Yes, Apple juice is fine. I’ve used it in a pinch.
Mamma C says
Hi Laesar - If Julie says it works, do it!
Pam Chamberlin says
I made this cake for the second time today. Yummy. It took a bit over 2 hours in my oven. Thanks again for the recipe.
Mamma C says
Hi Pam - I'm so glad you enjoy this apple cake! Thanks for letting me know.
Marie Amundson says
I hope I can get this recipe in my email. I tried to save it but couldn't.
Mamma C says
Hi Marie - I just emailed you the recipe. Enjoy!
egle says
is it really 300 c ?
Mamma C says
Hi Egle - Are you asking about calories? If so, it will depend on how thick you cut your slices.
K. Chance says
I used the last of my oil yesterday and I REALLY don't want to go back out to the grocery store today, but I want to bake this cake tonight! I have plenty of butter though, so I was wondering if I can substitute the oil with 1 cup of melted butter instead? Would that drastically change the taste/texture of the cake?
Mamma C says
Hi K - I've never tried it with melted butter. If you try it, let me know how it works.
Leanne says
Can i freeze this cake? It looks superb!
Mamma C says
Hi Leanne - I haven't tried freezing it, but I know others have with great success. I'd wrap it well and place it in a freezer bag. Enjoy!
Pam Chamberlin says
Very delicious!
Mamma C says
I'm so glad to hear that, Pam! Thanks for letting me know.
Diane Hurd says
I've had this recipe for years...and it's true, it's a favorite! Actually it's been family favorite for probably 70 yrs if not more. Good to see it still around. Dpri,ole a little xtra sugar on top for extra crunch and try mixing some granny Smith apples with the gala....yuuummmyđź’•
Mamma C says
Oh, wow! What kind of oil do you use in yours, Diane? I really love it with olive oil.
Julie Remer says
This is actually my recipe, and I've always used canola oil or just plain vegetable oil. Can't even imagine what it would be like with olive oil, but glad you like it that way!
I always put parchment paper on the bottom of the tube pan to make 100% sure it'll come out. And the other day I made it in the new nonstick Pampered Chef fluted pan (like a bundt pan) and it came out perfectly without even spraying it!
Julie Komerofsky Remer
Mamma C says
Julie, I'm so glad you commented! You are a baking genius! I've always wondered what type of oil you use in your cake. I hope you'll try it with the olive oil sometime. Thank you for your tips, and that Pampered Chef pan sounds fantastic. I've added a link to your Pampered Chef page in the post. I used to sell Pampered Chef years ago!
Julie Remer says
Thanks!