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Jewish Apple Cake ~ A Classic

By Lorraine

 
Delicious Jewish apple cake from my mom's vintage recipe is a dense, moist cake with apples in the center and on top. This recipe is, as my mom would say, as old as the hills. I got it from my mom and she probably got it from her mom. And you probably have a Jewish Apple Cake recipe in your file box.

 

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Editor’s note: This is an updated version of an article originally posted February 2010 with better photos and additional information.

 

Jewish apple cake is an exceptionally moist cake with apples that are layered both in the center of the cake and on the top.  It is a dense, yet tender cake full of apple goodness. I make it frequently because so many people like it.

 

Why this cake is called Jewish apple cake

I never questioned the name of this cake that my mom made and gifted frequently through the years. I assumed since she grew up in a section of the city that included many Jewish families, someone in that community shared the recipe with her or her mom.  

 

During an internet search, I came across some information about the name. Jewish apple cake is made with vegetable oil rather than butter like many American cakes of this type.  Using vegetable oil, makes the cake acceptable after a meat meal under the Jewish dietary laws that prohibit mixing meat and milk.

 

Whether this is an important element in your baking or not, I know you will enjoy this classic cake.

Here’s how to make Jewish apple cake

 

 

preparing angel food pan for Jewish Apple cakeAs mentioned, Jewish apple cake is a heavy cake much like a pound cake. Using an angel food pan, begin by greasing or spraying the pan with Baker’s Secret so the cake does not stick when being removed. To add a bit of caramelizing to the outside of the cake, lightly sprinkle a little sugar around the sides and center post. 
 

Preparing the apples for Jewish apple cake

 
 
Peeling, coring and slicing apples for a Jewish apple cake
Peel the apples, core and cut into 1/4 to 1/3-inch slices. I have used different varieties of cooking apples and all produced great results. These are Cortland apples but Granny Smith and Macintosh are good too. I like to slice apples that tend to cook down quicker into slightly thicker slices but that is just a preference. 
 
 
Sliced apples for a Jewish apple cake
Place the sliced apples into a large bowl.
 
 
Cinnamon and sugar ready to sprinkle over sliced apples
In a small bowl, combine 5 tablespoons of sugar with 2 teaspoons of cinnamon.
 
 
 
Cinnamon and sugar ready to sprinkle over sliced apples
Add the cinnamon sugar mixture to the apples.
 
 
Tossing sugar, cinnamon and apples for Jewish apple cake
Toss to evenly coat the apples with the mixture.
 
 
Adding oil, eggs and ingredients to pan for Jewish apple cake
In the bowl of the stand or handheld mixer, add 3 cups of flour, 2 cups of sugar, 1 cup salad oil, 4 eggs, 1/4 cup of orange juice, 3 teaspoons of baking powder, 2 1/2 teaspoon vanilla and 1 teaspoon salt. 
 
 
Large mixer combining ingredients for Jewish apple cake
Mix until all of the ingredients are well combined.
 
 
Stirring ingredients for Jewish apple cake
The batter is thick so using a spatula, scrape down the sides and reaching to the bottom of the bowl, stir to be sure everything is incorporated.
 
 
Adding batter to angel food pan for Jewish apple cake
Pour or spoon half of the batter into the prepared pan.
 
 
Adding first layer of apples to the panArrange half of the apples over the batter. There will be more apples than appear in this photo.
 
 
 
Adding the remaining Jewish apple cake batter over layer of apples
Cover the apples with the remaining batter.
 
 
op layer of apples for Jewish apple cake
Finish arranging the rest of the apples on top.
 
 
Jewish apple cake ready for the oven
Now your cake is ready for the oven. Bake for about 1 1/2 hours at 350 degrees or until a toothpick inserted into the center of the cake comes out clean.
 
When baking is finished, removed the cake from the oven. Allow it to cool in pan 10-15 minutes then run a knife along the edge of pan to loosen. Turn out of pan to a plate or cooling rack.
 
 
 
A moist and delicious cake from a vintage recipe is a favorite. Jewish apple cake has a center of cinnamon apples and more apples on top.
Doesn’t that look lovely! Jewish apple cake is a large cake that travels well. It is great to take along if you’ve volunteered to make a dessert.
 

Mini loaf cakes

Incredibly delicious and moist Jewish Apple Cake from Mom's vintage recipe. Baked in a bundt pan and filled with the wonderful flavors of autumn.

Because everyone loves this cake, it makes a perfect little hostess gift or give to someone needing a little love. Instead of using the angel food or Bundt pan, bake in 3-inch x 5-inch mini loaf pans. Bake 1 hour 5 minutes to 1 hour 10 minutes or until a tooth picks inserted comes out clean. Cool completely. During the holidays they are the perfect size for sharing and look sweet packaged up in cellophane bags, tied with a string or ribbon with a gift tag attached.
 
 
Incredibly delicious and moist, classic Jewish apple cake from mom's vintage recipe. Baked in a tube or Bundt pan and filled with the wonderful autumn flavors of apple and cinnamon. Lovely gift from the kitchen.
 
 
Making the smaller loaf-size cakes is also good for a few other reasons.
  • Since they freeze well, it is easy to pop one out of the freezer to thaw quickly when a friend stops in for a visit.
  • The smaller loaves help with portion control if you are like me and might be tempted to eat from a whole cake, just a slice or two more than I should. 😉

How to freeze Jewish apple cake

If freezing, you will want to cool the cake(s) completely then wrap well to prevent freezer burn or taste changes. I place each loaf into a cellophane bag and secure with a tie and then place several loaves into a freezer-safe bag. Double wrapping with plastic wrap or foil is also a good choice.

 

 

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Here is my handed-down recipe:

Jewish Apple Cake

PRINT RECIPE
 
Preheat oven to 350 degrees.
 
INGREDIENTS
 
  • 5 or 6 apples, pared, cored & sliced about 1/4-inch thick
  • 2 teaspoons cinnamon
  • 5 tablespoons Sugar
  • 3 cups Flour
  • 2 cups Sugar
  • 1 cup salad Oil
  • 4 Eggs
  • ¼ cup Orange Juice
  • 3 teaspoons Baking Powder
  • 2½ teaspoons Vanilla
  • 1 teaspoon salt
 
DIRECTIONS:

Grease or spray an angel food pan. If desired, sprinkle the inside with a little granulated sugar.

In a small bowl, combine 5 tablespoons of sugar with 2 tsp. cinnamon

 

Sprinkle the cinnamon/sugar mixture over the sliced apples.

 

In the bowl of the stand or handheld mixer, add 3 cups of flour, 2 cups of sugar, 1 cup salad oil, 4 eggs, 1/4 cup of orange juice, 3 teaspoons of baking powder, 2 1/2 teaspoon vanilla and 1 teaspoon salt. Mix until well combined.

Pour half of the batter into the prepared angel food cake pan.

Arrange half of the apples over batter.

Cover the apples with the remaining batter.

Top with the rest of the apples.

Bake for 1 1/2 hours at 350 degrees until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and allow to cool in pan 10-15 minutes. Run a knife around edge of the pan to loosen. Turn out of pan to a plate or cooling rack.

Recipe Note

To make mini-loaf cakes, I used six  5 x 3-inch pans and bake 1 hour 5 minutes to 1 hour 10 minutes or until a toothpick inserted comes out clean.

 

Incredibly delicious and moist Jewish Apple Cake from Mom's vintage recipe. Baked in a bundt pan and filled with the wonderful flavors of autumn.

Jewish apple cakes packaged and ready to be delivered to friends.

 
You might also like…
 
Red Velvet Marbled Cake
From scratch recipe for a moist red velvet marbled cake made in a Bundt pan has a lovely icing just right for Valentine's Day or celebrating a birthday.
 
 
Homemade Ice Cream CakeHomemade Ice Cream Cake
 
 
 
Chocolate Christmas Tree Cupcake Toppers
Make holiday dessert look fun and festive with easy-to-make chocolate Christmas tree toppers. Just pipe melted chocolate onto pretzel sticks. Quick and easy recipe how-to.
 
 
 
Chocolate Pecan Pie
A decadent dessert, chocolate pecan pie is a classic old-fashioned favorite. Easy recipe using dark chocolate, espresso powder & corn syrup.
 
 
 
Impossible Coconut Custard PieSuper easy recipe that is delicious and always a favorite. Creamy Impossible Coconut Custard pie creates its own crust and takes just a few minutes to prepare. Add ingredients to a blender, pour into a pie pan, top with coconut and bake. It is that easy!
 
 

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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: Apples, Baking

Comments

  1. George R Smith says

    September 19, 2024 at 7:47 pm

    My family has been making this cake for 50 years. I carry on the tradition now. I took a chance and added 1 cup of sour cream to the exact recipe. OMG do it! This will be the new tradition!

    Reply
  2. sweetsbynorma says

    October 1, 2019 at 12:48 am

    Simply delicious!

    Reply
    • Lorraine says

      October 1, 2019 at 11:41 am

      aww, so happy that you like the Jewish Apple Cake. The cake is a favorite for sure and the reason the recipe has been around for so long. Thank you for stopping by and leaving your comment! Hope you have a great week!

      Kindly, Lorraine

      Reply
  3. Diane | An Extraordinary Day says

    September 24, 2013 at 9:08 pm

    I have never heard of this recipe. It looks amazing!! With an abundance of apples this year…I'm seriously thinking of making this. As I won't be making mini loaves…should I bake it in a 9×13 cake pan or something else. Now I'm off to pin it!! I love Pinterest for recipes!!

    Blessings!
    ~Diane

    Reply
  4. Anonymous says

    November 19, 2011 at 6:05 am

    Hi your website & your energy so nice!
    best wishes from Turkey

    Reply
  5. The Lucky Wife @ The Saturday Evening Pot says

    March 15, 2011 at 12:09 am

    Thank you so much for linking this recipe in our Star Recipes Collection. I think you're right about this one appealing more to our readers, though, I really appreciate you including the link to the other one in the comments! That was a beautiful butterfly cake and it looks like they had so much fun with it.

    Reply
  6. shannon i olson says

    May 7, 2010 at 10:04 pm

    That looks so good.

    Reply
  7. Melodie says

    May 7, 2010 at 4:46 am

    Oh my goodness – YUM! I thought I wanted to make a chocolte cake this weekend but now I think this is what I want. Hey! If you are interested I have a Vegetarian Foodie Fridays linky at my blog right now. I would love if you would link this up there.

    Reply
  8. Cherine says

    May 6, 2010 at 7:30 am

    This apple cake looks fantastic!

    Reply
  9. Vintagesquirrel says

    February 21, 2010 at 8:32 pm

    I have never heard of Jewish Apple Cake, but it sure sounds, looks, -and I'll bet- smells delicious.
    Thank you for the recipe and the inspiration to bake something today…
    Michelle

    Reply
  10. Janice says

    February 21, 2010 at 8:03 pm

    This is the second apple cake recipe I've seen tonight in my blog hopping. I must take a note of this one too, it looks great.

    Reply
  11. marie says

    February 21, 2010 at 3:59 pm

    I know I'm gaining weight just looking at this beautiful cake!

    Reply
  12. Coralie Cederna Johnson says

    February 21, 2010 at 3:17 pm

    This is mouth-watering delicious!!! Thanks for this fabulous recipe and for your visit! Have a great day! Coralie

    Reply
  13. Linda C says

    February 21, 2010 at 2:51 pm

    Looks and sounds delicious! I hadn't heard of this before, but I see it in my future!:)

    Thanks for the recipe!

    Linda C

    Reply
  14. Ann says

    February 21, 2010 at 12:11 pm

    I've actually never heard of Jewish apple cake. Now that I have I must make it. It looks delicious

    Reply
  15. Valerie says

    February 21, 2010 at 11:03 am

    Oh that looks so yummy – I have to try making it this morning!

    Reply
  16. Maggie Ann says

    February 21, 2010 at 3:37 am

    Your cake looks so delicious! Too bad I am being good right now…and trying to lose 10 pounds. (too much Valentine candy and cupcakes) it was worth it all though…grin. btw, I am now making the folded German stars….but am having troubles posting pictures. When my son comes home from his trip he'll figure things out for me.

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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