Jewish apple cake is a beloved treat in Jewish cuisine. It is a rich, moist cake brimming with chunks of tart apples coated in sweet cinnamon. While many people enjoy Jewish apple cake for its delicious taste, it also has a cultural significance for Jewish individuals because it doesn't use dairy. This adheres to kosher dietary laws, so they can eat it after a meat meal. Pair a slice of this Jewish apple cake with a cup of tea or coffee for a quick breakfast or an afternoon treat. It is perfect for the fall baking season.
Ingredients You'll Need for this Recipe
For the apple bites:
- 4 apples
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
For the cake batter:
- 2 ¾ cups white flour
- 1 cup brown sugar
- 3 eggs
- ¼ cup sunflower seed oil
- ¼ cup orange juice
- 1 teaspoon salt
- 1 teaspoon baking powder
How to Make Jewish Apple Cake
Prepare the apple bites:
- Wash the apples, remove the core, and dice them into small cubes.
- Transfer the diced apples into a big bowl and add the ¼ cup of brown sugar, cinnamon, and vanilla extract. Stir to make sure you cover every piece of apple with the mixture. Set aside.
Make the cake batter:
- In a different bowl, combine the white flour, brown sugar, orange juice, baking powder, sunflower seed oil, salt, and eggs until it becomes a thick and smooth batter.
- Line the cake loaf pan with parchment paper.
Assemble and bake the cake:
- Preheat the oven to 385 degrees F.
- Pour half of the batter into the prepared loaf pan. Top with a layer of seasoned apple bites. Add another layer with the remaining batter then finish with the remaining apple bites.
- Cook the cake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a cooling rack then slice.
How to Serve Jewish Apple Cake
This Jewish apple cake pairs well with either a hot cup of coffee or tea for breakfast or a snack. It's also a wonderful addition to any dessert table, especially during festive seasons or family gatherings. For an even more indulgent experience, serve it with a scoop of ice cream (non-dairy if you are following kosher laws) or a drizzle of caramel sauce.
Tips & Variations for this Dish
When making your Jewish apple cake, here are a few tips to enhance its flavor and texture:
- Use the apples you prefer. Some people like to use tart and firm apples like Granny Smith or Honeycrisp in baking because they maintain their texture and offer a contrast to the sweet cake.
- Don't overmix the batter. Stir just until all the ingredients are combined.
- Substitute apple cider vinegar or lemon juice for the orange juice if desired. I prefer orange juice because it adds a nice touch of flavor.
- Try different spices in the cake. While cinnamon is traditional, consider adding nutmeg, allspice, a touch of ginger for a unique twist.
- For added texture and flavor, add chopped nuts into the batter. Walnuts, pecans, or almonds would complement the apple and cinnamon flavors.
- For an additional fruity touch, add dried fruits, such as raisins, craisins, or chopped dates to the batter.
How to Store Leftovers
To store leftover Jewish apple cake, allow it to cool before wrapping it in plastic wrap or aluminum foil. Store it in a cool dry place for up to 5 days. If you want to extend the shelf life, place wrapped individual slices in a freezer-safe bag and freeze them. Frozen apple cake will keep for up to 3 months. Thaw it in the refrigerator overnight before serving.
More Cake Recipes
- Healthy Spiced Apple Skillet Cake
- Easy Pumpkin Lava Cake
- Healthy Pumpkin Streusel Coffee Cake
- Skillet Texas Chocolate Sheet Cake
Jewish Apple Cake
This classic Jewish apple cake is a super easy and delicious cake to try. Moist, fluffy, and filled with cinnamon and apple bites. To die for!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: baking/sweets
- Cuisine: International
For the apple bites:
1 teaspoon cinnamon
¼ cup brown sugar
1 tablespoon vanilla extract
For the cake batter:
2 ¾ cups white flour
1 cup brown sugar
¼ cup sunflower seed oil
¼ cup orange juice
1 tp salt
1 tp baking powder
Wash the apples and dice them finely removing the core.
Transfer the diced apples into a big bowl and add the 50 gr sugar, the cinnamon, and the vanilla extract. Stir to make sure every piece of apple is covered. Set aside.
In a different bowl combine the white flour, sugar, orange juice, baking powder, sunflower seed oil, and eggs until a thick and smooth batter is formed.
Line the cake loaf pan with oven paper.
Add a layer of the batter, then a layer of the seasoned apple bites, then another layer of the batter, and so on. I like to finish it with a sprinkle of apple bites on top.
In a preheated oven, cook for 40 minutes at 383 F or until a toothpick comes out clean.
Let cool down in a cooling rack and slice and enjoy!
This cake is super spongy, moist, and full of flavor, is perfect for fall baking season, to have as a quick breakfast, for an afternoon pick me up and to have as a treat with a cup of tea or coffee.
Leftovers can be stored in a dry cold place for up to 5 days. Maintain covered.
The orange juice is added to help activate the baking powder, since its an acid, it can be substituted with some apple cider vinegar or lemon juice, but I prefer using orange juice since it also adds a nice touch of flavor.