Jewish apple cake recipe A tasty twist to a typical apple cake (2024)

This Jewish apple cake is the perfect combination of sweet and tart. The apples add a lovely sweetness to the cake, while the orange juice cuts the sweetness. It’s a really easy cake to make, and it’s sure to impress your guests!

The cake itself is light and fluffy, and the apples add a lovely moistness to it. It’s a really simple cake to make, and it’s sure to become a family favorite.

The Best Recipe for Jewish Apple Cake

Do you like to bake? This Jewish Apple Cake recipe is the best one you’ll ever find. It’s easy to make and so delicious, your family and friends will be asking for the recipe. The cake is moist and fluffy, with just the right amount of sweetness. And it’s packed with apples, so it’s healthy for you too. Ok, not really, but we can pretend it is as we eat it for breakfast with a hot cup of coffee or tea.

What is a Jewish Apple Cake?

This was one of my grandmother’s go to recipes. I am not sure if it is because her father was Jewish, even though he wasn’t practicing, or just because the cake is very popular in the Pennsylvania, New jersey and Delaware area. It could be just because it is absolutely delicious.

This cake is made with fresh apples and oil, instead of butter. The cake is a “Jewish” cake because it does not contain dairy. That means it can be eaten after certain meals that contain meat and can not be mixed with milk, according to Jewish dietary beliefs. It is a popular dessert around certain holidays, like Rosh Hashana.

What makes Philadelphia Jewish Apple Cake Jewish?

There are a few different things that can make a cake Jewish. In this case, it is the addition of apples. Apples are a symbol of good luck and happiness in Judaism. This cake is also dairy-free, which makes it perfect for serving at a Passover meal.

Where did Apple Cake originated?

There are many different stories about the origin of apple cake. Some say that it originated in Germany or Poland, while others say it came from America. One thing is for sure, this cake has been around for centuries and is enjoyed by people all over the world!

Is Apple Cake Made from Leftover Cake?

No, this delicious apple cake is made from fresh ingredients. You will need apples, sugar, flour, eggs, oil and spices. Check the recipe card for the full list of ingredients and instructions.

What Kind of Apples Should I Use?

It is important to use baking apples when making a apple cake, or any kind of baked apple dish. Baking apples are firmer and will hold their shape better when cooked. Apple that are not good for baking will either become mushy when they are baked or stay hard. Neither one of these are good ideas. Some of my favorites are Granny Smith apples, Gala apples, Honeycrisp, Fuji or Braeburn apples.

What Kind of Oil is Best for the Jewish Apple Bundt Cake?

This cake is made with oil, instead of butter. Any kind of neutral oil will work for this recipe, like vegetable oil or canola oil. I have also made it with olive oil, but that does give the cake a bit more of an olive flavor. If using olive oil, do not use extra virgin olive oil. The taste is stronger and you will notice it in the cake.

Should I peel the apples?

It is up to you. I have made this Jewish Apple Bundt Cake with both peeled and unpeeled apples. I prefer to peel the apples. That is the way I have always made it, so I stick with it. I have eaten the cake with the peels on and it is ok. The peels at a different texture and it is still very good. You can make peeling really simple using an apple peeler. It might seem like a silly purchase, but if you make a lot of apple desserts, Healthy Apple Pie or Crunch Top Apple Pie, Caramel Apple Bundt Cake, Caramel Apple Fluff, Caramel Apple Sheet Cake or Cinnamon Baked Apples Recipe, it comes in very handy and saves a lot of time.

Why is a Jewish Apple Cake Recipe Made with Orange Juice?

The orange juice in this recipe is not for flavor. It is there to keep the apples from turning brown. As the apples sit in the batter, they will start to turn brown. The acidity in the orange juice will prevent that from happening.

Can I Skip the Orange Juice in Jewish Apple Bundt Cake?

Yes, you can. If you do not have orange juice or prefer not to use it, you can substitute water. The cake will still be delicious but the apples might turn brown

Can I Use Another Type of Fruit?

While apples are traditional in this Philadelphia Jewish Apple Cake, like the name says, you could try using another type of fruit. Pears would be really good in this recipe. I have not tried it, but I think peaches would also be really good. If you do use another type of fruit, you might need to adjust the sugar a bit.

Does Apple Cake Contain Egg?

Yes, this apple cake recipe does use eggs. Check the recipe card for the full list of ingredients and instructions.

What Can I Use Instead of Oil?

In this recipe, you can use applesauce instead of oil. This will make the cake a little denser but it will still be moist and delicious!

What is the Best Way to Measure the Flour?

For this recipe and most baking recipes, it is best to use the dip and sweep method to measure your flour. First, fluff up the flour in the bag or canister. Second, using a spoon, dip into the flour and scoop some up. Third, sweep off any excess from the top of the measuring cup with a knife. Doing it this way will give you the most accurate measurement.

Do I Have to Use a Tube Pan?

While you do not have to use a tube or bundt pan. I do recommend using one if you have one. The cake batter just works better with the pan. Bundt cakes are great because they have a hole in the middle which helps the cake bake evenly and also allows for the heat to get to the apples better. If you don’t have a bundt or tube pan, you can use a regular 9×13 inch baking dish. The cake will not be as pretty, but it will still taste great!

What is the Best Way to Remove a Cake from a Bundt Pan?

The best way to remove a cake from a bundt pan is to wait until the cake is completely cooled. Once it is cooled, take a small spatula or knife and gently go around the edge of the cake. Then, place a plate or sheet pan on top of the bundt pan and invert it. Gently tap the pan on the counter until the cake releases. Then, lift off the pan.

You can also use a tube pan with a removable base. You will only need to pull the center piece out and the cake sits on the center and outside is removed.

My Cake Didn’t Come Out of the Pan, What Happened?

If your cake sticks to the pan, make sure to spray the pan well with a nonstick baking spray. You can also flour the pan. This will help to release the cake from the pan.

What is the Best Way to Store this Cake?

Because this Philadelphia apple cake does not contain dairy products it can last a little longer on the counter than other cakes. I would still recommend storing it in an airtight container, like a cake holder, and only leaving it out for a day or two. If you want it to last longer, you can refrigerate it for up to a week or freeze it for a month.

When you are ready to serve it, just take it out of the fridge or freezer and let it come to room temperature.

How to Freeze Apple Cake?

Wrap the cooled cake tightly in plastic wrap and then place it in a freezer safe bag. Remove as much air as possible before sealing the bag. The cake will last in the freezer for up to 3 months.

To thaw, remove the cake from the freezer and let it sit on the counter until it comes to room temperature.

Can I Make this Cake Ahead of Time?

Yes! This cake actually tastes better the next day. So, if you have the time, make it a day in advance. Just store it in an airtight container on the counter or in the fridge. Of course, you can freeze it in small pieces to have pieces of cake whenever you want them.

Tips and Tricks for the Best Recipe for Jewish Apple Cake

Check your local farmers market and store for seconds. These are apples that are not as pretty. They might have bruises or are bumps. These are fine for your cake (as long as they are still baking apples) and can save you money.

Use a basic bundt pan. I don’t recommend one with a pretty pattern. it seems likes a great idea but it make it harder to remove this cake from the pan.

Make sure to spray the cake pan well with a nonstick baking spray. I also recommend using flour on the pan. This helps to remove it easier.

Variations to Jewish Apple Cake Recipe

• One of the great things about this cake is that you can easily change it up to suit your taste.
• Use a variety of apples. Everyone says to use granny smith, and these are great but you can also use a selection of baking apples and add a few different ones for flavor.
• Add caramel sauce or caramel chips. If you are a fan of caramel, top the cake with caramel sauce or add some caramel chips to the batter before baking.
• Add nuts. This is a great way to change up the flavor and texture of the cake. You can use chopped pecans, walnuts or even almonds. Just add them to the batter before baking.
• For a sweeter cake, add an extra 1/2 cup sugar to the batter.
• You can also reduce the amount of sugar in this cake. I have removed up to 1/2 cup of the sugar and it still taste great. This is a great way to make the cake healthier without changing the ingredients much.
• To make a chocolate apple cake, add 1/3 cup cocoa powder to the batter.
• Add 1 teaspoon more cinnamon to the batter for a cinnamon apple cake.
• For a more festive cake, add 1 cup chopped walnuts or pecans to the batter.

Ingredients

Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

• Baking apples- I love using granny smith or honey crisp
• Cinnamon
• Sugar
• Flour
• Baking powder
• Salt
• Oil
• Orange juice
• Vanilla extract
• Eggs
• Add ins- Nuts (pecans or walnuts) or caramel chips or sauce

How to Make Jewish Apple Cale

Preheat oven to 350.

Grease and flour a Bundt pan. Peel, core and chop apples into chunks. In a medium bowl, toss with cinnamon and sugar. Set the apples a side.

Sift the flour into a large bowl. Then, add the baking powder and salt in a large mixing bowl.

In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the flour mixture, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are mixed together.

Fold in the cinnamon sugar mixture and apples.

Pour the batter into the prepared pan.

Bake for about 1 1/2 hours, or until a tester comes out clean.

Cool on a wire rack to cool and enjoy.

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