Jewish Apple Cake

This Jewish apple cake is a must on Rosh Hashanah, the Jewish New Year, as apples represent the hope for a sweet year ahead. Dipping them in honey (a traditional snack) and baking them into desserts sets up the year to be even sweeter. Of course, this cake would be just as delicious any time of year or any time of day. Cake for breakfast, anyone?

If your family follows kosher rules (Jewish laws on food and drink that include not mixing meat and dairy in the same meal) this cake is a keeper. It’s dairy-free, substituting oil for butter and orange juice for milk, and can be enjoyed with any pareve meal that has meat as the main. Serve it as a show-stopping finale to your Hanukkah meal, or for a sweet midday snack with a mug of tea or coffee.

How to Make Jewish Apple Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade Jewish apple cake:

1. Combine the dry ingredients.
2. Stir in the wet ingredients.
3. Pour half of the batter into the prepared pan.
4. Top with sliced apples and cinnamon-sugar.
5. Repeat with remaining batter, apples, and cinnamon-sugar.

Best Apples for Jewish Apple Cake

Apple varieties that have more pectin, a natural starch that helps them hold their shape and thickens their juices, are best for baking. Having more pectin is less important for a cake than a pie as the batter is more forgiving. For this Jewish apple cake, reviewers loved tart Granny Smith and sweet Gala apples.

Tube Pan vs. Bundt Pan

A tube pan has high curved sides. This pan is typically used for angel food cake, giving the whipped batter lots of room for a tall rise in the oven. The tube in the middle helps to distribute the heat more evenly so the middle of the cake won’t be undercooked.

A Bundt pan is shorter and has lots of curves and ridges. The apple-rich batter of this Jewish apple cake wouldn’t fill those indentations as evenly, so you’d get less definition than with a traditional Bundt cake. If you don’t have a tube pan though, a Bundt pan will work just as well (be sure to check for doneness with a toothpick towards the end of baking).

Apple Cake Variations

The beauty of this Jewish apple cake recipe is its simplicity: By adding a few spices or a glaze, you can easily make it your own. Many reviewers used apple pie spice in place of cinnamon for more fall flavor. One user drizzled over a brown butter glaze and another used caramel sauce. Using what she had on hand, reviewer Regina Hoag used a combo of apples and pears and vanilla and almond extracts. Everyone had rave-worthy results.

How to Store Apple Cake

Stored in an airtight container, this Jewish apple cake will keep on your counter in a cool kitchen for a couple of days. Store in the fridge for about a week. If your cake doesn't fit in a container, try placing it on a large plate or the lid of a large mixing bowl. Top with the upturned bowl to cover. To freeze the apple cake, cool completely, wrap well in plastic wrap and foil, and freeze for up to three months. To reheat, thaw the frozen cake in your fridge overnight. Unwrap, place on a foil-lined baking sheet, and place in a 300 degrees F oven for about 15 minutes until warmed through.

Cookdap Community Tips and Praise

“Absolutely the best apple cake,” says Janice Peiffer. “Not too much spice, moist, and delicious. My family loved this. Followed the recipe as written.”

“I have made this cake so many times over the years and it is always a hit with family and friends,” writes Carole Bell-Hehman.

Reviewer ConnieMM made one small tweak: “The whole family loved this cake! I followed the original recipe except mixing cinnamon sugar together with the apples. Will definitely make this again.”