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Traditional Jewish Apple Cake

A dairy-free dessert perfect for any occasion, this Jewish Apple Cake combines fresh apples, warm cinnamon, and a hint of orange for a moist, flavorful treat that has been perfected over generations. Equally suitable for Rosh Hashanah celebrations or as a comforting fall dessert.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Jewish
Servings 16 slices
Calories 315 kcal

Equipment

  • 10-inch tube pan (angel food cake pan)
  • Electric Mixer
  • Parchment Paper

Ingredients
  

For the Apple Layer

  • 4-5 medium apples preferably Granny Smith or Honeycrisp
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon fresh lemon juice

For the Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs room temperature
  • 1 cup vegetable oil
  • 1/4 cup fresh orange juice
  • 2 teaspoons vanilla extract
  • 1/4 cup warm water

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease a 10-inch tube pan with non-stick cooking spray. For easier removal, consider lining the bottom with parchment paper.
  • Peel, core, and slice the apples into thin, uniform pieces (about 1/4 inch thick). In a medium bowl, toss the apple slices with lemon juice, cinnamon, and 2 tablespoons of sugar until evenly coated.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a separate large bowl, beat the eggs with an electric mixer until frothy (about 1 minute). Gradually add the sugar while continuing to beat until the mixture becomes light yellow and slightly thickened.
  • Slowly add the oil, orange juice, vanilla extract, and warm water to the egg mixture, beating on medium speed until well incorporated.
  • Gradually fold the dry ingredients into the wet mixture, using a gentle hand to maintain air bubbles. Mix just until no dry streaks remain.
  • Pour one-third of the batter into the prepared pan. Arrange half of the apple slices on top, being careful not to touch the outer edges of the pan. Repeat with another third of the batter and the remaining apples. Top with the final third of batter.
  • Bake in the preheated oven for 65-70 minutes, or until a wooden skewer inserted in the center comes out clean with a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil after the first 45 minutes of baking.
  • Allow the cake to cool in the pan for 20 minutes before gently loosening the edges with a knife and inverting onto a cooling rack. Cool completely before slicing.

Notes

This cake actually improves in flavor after 24 hours as the apple and cinnamon notes develop further.
For a healthier version, you can replace 1/3 of the all-purpose flour with whole wheat flour, or substitute up to half the oil with unsweetened applesauce.
For best results, use firm, tart apples that hold their shape during baking.

Nutrition

Calories: 315kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 47mgSodium: 92mgFiber: 2gSugar: 28g
Keyword Jewish Apple Cake, Apple Cake, Dairy-Free Dessert, Kosher Cake, Holiday Dessert
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