Jewish Apple Cake

Jewish apple cake 1

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!



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 tp salt

  • 1 tp baking powder

  • 1 tablespoon


  1. Wash the apples and dice them finely removing the core. 

  2. 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. 

  3. 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.

  4. Line the cake loaf pan with oven paper. 

  5. 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. 

  6. In a preheated oven, cook for 40 minutes at 383 F or until a toothpick comes out clean. 

  7. 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.