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Classic Moist Jewish Apple Cake Recipe

A close-up of a moist slice of jewish apple cake with visible chunks of baked apple on a white plate.
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Make this traditional Jewish Apple Cake, a wonderfully moist and tender dessert studded with cinnamon apples. It is a family favorite perfect for Rosh Hashanah or any fall gathering.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and cut into 1/2-inch pieces
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup extra granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, 1 tablespoon of cinnamon, salt, granulated sugar, and brown sugar.
  3. In a large bowl, whisk together the vegetable oil, eggs, vanilla extract, and orange juice until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the chopped apples and walnuts, if using.
  6. Pour the batter into the prepared pan, spreading it evenly.
  7. In a small bowl, mix the 1/4 cup extra granulated sugar with the 1 teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and allow it to cool completely before slicing and serving.

Notes

  • For an extra moist texture, use a mix of apples.
  • This dairy-free apple cake freezes well once cooled. Wrap tightly in plastic wrap and foil.
  • If you prefer a glaze instead of the cinnamon-sugar topping, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or orange juice and drizzle over the cooled cake.

Nutrition

Find it online: https://delishsymphony.com/jewish-apple-cake-recipe/