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The Ultimate Moist & Tender Jewish Apple Cake (Heirloom Recipe)

Close-up of a moist slice of Jewish apple cake showing chunks of apple and a cinnamon sugar crust.
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This is a traditional, dairy-free Jewish Apple Cake recipe that yields an incredibly moist and tender crumb packed with spiced apples. It is perfect for Rosh Hashanah, Purim, or any fall gathering.

Ingredients

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  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/4 cup orange juice (freshly squeezed preferred)
  • 1 teaspoon vanilla extract
  • 6 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and cut into 1/2-inch chunks
  • 1/2 cup packed light brown sugar
  • 1 tablespoon extra ground cinnamon
  • For the Orange Glaze (Optional): 1 cup powdered sugar, 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube (Bundt) pan or two 9×5-inch loaf pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, allspice, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, orange juice, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix the batter.
  5. In a separate bowl, toss the apple chunks with the brown sugar and 1 tablespoon of extra cinnamon until the apples are evenly coated.
  6. Gently fold the cinnamon-sugar apples into the cake batter.
  7. Pour the batter evenly into your prepared pan(s). If using a Bundt pan, distribute the apples throughout the batter as best you can.
  8. Bake a Bundt cake for 60 to 75 minutes, or loaf cakes for 50 to 60 minutes. The cake is done when a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Carefully invert the cake onto the rack and allow it to cool completely.
  10. If using the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle over the cooled cake.

Notes

  • This cake is naturally dairy-free, making it suitable for serving after a meat meal according to kosher laws.
  • For the moistest result, use a mix of tart and sweet apples.
  • If you prefer a loaf cake, divide the batter evenly between two pans for faster, more uniform baking.

Nutrition

Find it online: https://www.purecookingjoy.com/jewish-apple-cake-moist-heirloom-recipe/

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