The moment you step into your kitchen and the scent of sweet, spiced apples mingles with warm vanilla, everything feels right in the world. This Jewish Apple Cake is not just another dessert; it’s a loving embrace of tradition and flavor. As I contemplated what to serve for Rosh Hashanah, I wanted a treat that would nourish both the body and soul—something delightfully moist, utterly satisfying, and completely dairy-free.
This cake, featuring tender layers of tart apples snugly nestled in a soft, spiced batter, has a unique ability to impress at any gathering, whether it’s a festive holiday dinner or a casual brunch with friends. Baking it is a breeze, making it perfect for those of us who crave homemade comfort amidst the busyness of life. Join me as we create this stunning cake that captures the essence of sweetness and celebration.
Why is this Jewish Apple Cake so special?
Uniquely moist: Each slice features a tantalizing mixture of spiced apples within a tender, dairy-free batter that practically melts in your mouth.
Easy to prep: With straightforward instructions, this recipe is perfect for novice bakers eager to create something impressive.
Versatile pleasures: Perfectly suited for Rosh Hashanah, but delicious enough for any occasion, making it a year-round favorite.
Crowd-pleaser: The delightful aroma and satisfying flavors ensure this cake will be the star of your dessert table.
Customizable options: You can easily swap apples for pears, add nuts, or experiment with spices like nutmeg to suit your flavor preferences!
Jewish Apple Cake Ingredients
For the Batter
- All-purpose flour – Provides structure; can substitute with a gluten-free flour blend for a gluten-free version.
- Sugar (2-1/4 cups total) – Sweetens the cake; adjust to taste or use a sugar substitute if desired.
- Baking powder – Helps the cake rise; ensure it’s fresh for maximum effectiveness.
- Salt – Enhances flavor.
- Eggs (4 large) – Binds the cake together and adds moisture; can use flax eggs for a vegan option.
- Canola oil (1 cup) – Creates tenderness; substitutes include vegetable or sunflower oil.
- Orange juice (1/3 cup) – Adds moisture and a citrusy flavor; fresh is best, but bottled works too.
- Vanilla extract (2-1/2 teaspoons) – Provides flavor depth; consider almond extract for a different profile.
For the Apples
- Tart apples (4 medium, peeled and thinly sliced) – Used for flavor and texture; varieties like Gravenstein or Rome Beauty work best.
- Ground cinnamon (2 teaspoons) – Infuses warmth and spice; consider using apple pie spice as an alternative.
- Sugar (1/4 cup) – Tossed with apples to enhance their sweetness and balance their tartness.
For Presentation
- Confectioners’ sugar – For dusting the final cake for an elegant touch.
This Jewish apple cake is sure to bring joy and warmth to your gathering!
How to Make Jewish Apple Cake
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Preheat the oven to 350°F (175°C) and grease a 10-inch tube or bundt pan thoroughly. This ensures your cake will slide out easily once baked, preserving its beautiful shape.
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Combine flour, 2 cups of sugar, baking powder, and salt in a large bowl. Whisk these dry ingredients together until well blended, creating a solid foundation for your cake.
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Whisk together the eggs, canola oil, orange juice, and vanilla extract in a separate bowl. Pour this mixture into the dry ingredients and mix well until you achieve a smooth batter, ensuring all elements are fully incorporated.
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Toss the sliced apples with cinnamon and the remaining 1/4 cup of sugar in another bowl. This sweet and spicy mixture will infuse the apples with flavor and promote a lovely caramelization as they bake.
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Layer one-third of the batter into the prepared pan, then add half of the apple mixture on top. Repeat with another layer of batter followed by the remaining apples for delightful layers of sweetness.
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Spread the last portion of batter over the apples, smoothing it out evenly to cover them. This layer will encapsulate the apples, ensuring they bake perfectly within the moist cake.
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Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. The cake should be beautifully golden brown, with a delightful aroma filling your kitchen.
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Cool the cake in the pan for 15 minutes. Carefully loosen the edges with a knife before inverting it onto a serving plate. Let it cool completely before dusting with confectioners’ sugar for that final touch of sweetness.
Optional: Serve with a scoop of vanilla ice cream for an indulgent experience!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Jewish apple cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the dry ingredients and storing them in an airtight container. The apple mixture can be tossed with cinnamon and sugar and refrigerated for up to 3 days. When you’re ready to bake, simply combine the wet and dry ingredients, layer the apples, and bake according to the recipe instructions. To maintain quality, ensure the apple mixture is sealed to prevent browning, and consider baking the cake a day before serving, allowing the flavors to deepen. Whether for a gathering or an easy weekday dessert, this Jewish apple cake will be just as delicious when made ahead!
What to Serve with Jewish Apple Cake?
Each slice of this cake invites warm aromas and delicious textures that deserve to be paired with something just as delightful.
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Vanilla Ice Cream: A classic accompaniment, the creamy richness perfectly complements the warm spices and tart apples.
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Whipped Cream: Light and airy, a dollop of fresh whipped cream adds a delightful contrast and enhances the cake’s sweetness beautifully.
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Coffee or Tea: A steaming cup of coffee or fragrant tea creates a heartwarming moment, enhancing the cake’s flavors and making any gathering feel special.
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Caramel Sauce: Drizzling warm caramel over each slice takes indulgence to another level, amplifying the apple flavor and introducing a luxurious sweetness.
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Fruit Salad: A refreshing mix of seasonal fruits adds brightness to the dessert table and balances the richness of the cake in a light, refreshing way.
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Candied Nuts: Crunchy and sweet, nuts like walnuts or almonds can provide a delightful textural contrast when scattered over slices, adding an extra layer of flavor.
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Chai Latte: This spiced beverage complements the cake wonderfully, creating a cozy pairing that richens the whole experience.
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Pineapple Sorbet: A fruity, refreshing sorbet can cleanse the palate while still bringing an unexpected, delightful twist to the flavor pairing.
Jewish Apple Cake Variations
Embrace your culinary creativity by personalizing this lovely cake in countless ways to suit your taste and occasion!
- Dairy-Free: Substitute eggs with flax eggs for a completely vegan-friendly option that still delivers delicious flavor.
- Gluten-Free: Swap all-purpose flour with a gluten-free blend to ensure everyone enjoys this scrumptious treat.
- Spiced Flavor: Add a teaspoon of nutmeg or allspice to the batter for an extra layer of aromatic warmth that complements the apples beautifully.
- Fruit Medley: Instead of just apples, consider mixing in pears or even dried fruits like cranberries for a delightful twist and added fruity flavor.
- Nut Crunch: Toss in chopped walnuts or almonds to the batter for a satisfying crunch that contrasts the soft, tender cake.
- Zesty Twist: Add the zest of an orange or lemon to the batter to brighten the flavors and give a refreshing kick.
- Caramel Drizzle: Once cooled, top the cake with a warm caramel sauce for an indulgent, sweet treat that will have everyone licking their forks.
- Heat Lover’s Delight: Stir in a pinch of cayenne or add some chopped jalapeños for a surprising spicy kick that elevates this classic dessert!
Expert Tips for Jewish Apple Cake
- Even Slices: Ensure apples are thinly sliced to promote even baking and better integration into the cake for a perfect texture.
- Loosen with Care: Use a knife to gently loosen the cake from the edges of the pan before inverting, as this will prevent damage to your beautiful dessert.
- Store Properly: Keep the cake at room temperature for up to three days. For longer freshness, wrap tightly and freeze, allowing it to thaw fully before serving.
- Check Freshness: Always use fresh baking powder to guarantee the best rise for your moist Jewish apple cake.
- Flavor Experiment: Don’t hesitate to swap out apples for pears or mix in nuts and spices for a personalized twist on this classic recipe.
How to Store and Freeze Jewish Apple Cake
Room Temperature: Keep the cake covered at room temperature for up to 3 days to maintain its moist texture and flavor.
Fridge: If you prefer, refrigerate the cake wrapped in plastic for up to a week, but note that this may slightly affect its moisture.
Freezer: For longer storage, freeze the cake tightly wrapped for up to 2 months. Thaw completely at room temperature before serving.
Reheating: To enjoy leftovers, warm individual slices in the microwave for about 15-20 seconds for a freshly-baked experience.
Jewish Apple Cake Recipe FAQs
How do I select the right apples for my cake?
Absolutely! When choosing apples for this Jewish apple cake, look for tart varieties like Gravenstein or Rome Beauty. Their juiciness and tart flavor provide the ideal contrast to the sweetness of the batter. Avoid mealy apples as they won’t hold their structure during baking. You can also mix different varieties to enhance both texture and flavor!
What’s the best way to store leftover Jewish apple cake?
To keep your cake at its moist best, store it covered at room temperature for up to 3 days. If you’re hoping for longer preservation, you can refrigerate it wrapped in plastic wrap for up to a week, but be mindful that refrigeration may slightly alter its texture.
Can I freeze Jewish apple cake and how?
Of course! To freeze, wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil to protect against freezer burn. It can be stored for up to 2 months. When you’re ready to enjoy, simply thaw it at room temperature for several hours or overnight; then, dust it with confectioners’ sugar before serving to enhance its visual appeal!
What if my cake doesn’t rise properly?
Very! If your Jewish apple cake doesn’t rise as expected, there are a couple of common culprits to consider. First, ensure your baking powder is fresh; if it’s past its expiration date, it won’t give the necessary lift. Secondly, make sure not to overmix the batter—mix just until combined to avoid dense cake syndrome! A light hand gives you that beautiful, moist texture.
Can I make this recipe vegan?
Absolutely! You can easily substitute the 4 large eggs with flax eggs for a vegan option. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, then let it sit for about 5 minutes until it thickens. This will help bind the cake just like eggs and ensure it stays wonderfully moist and delicious.
Jewish Apple Cake: Moist, Dairy-Free Bliss You'll Love
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 10-inch tube or bundt pan thoroughly.
- Combine flour, 2 cups of sugar, baking powder, and salt in a large bowl.
- Whisk together the eggs, canola oil, orange juice, and vanilla extract in a separate bowl.
- Toss the sliced apples with cinnamon and the remaining 1/4 cup of sugar in another bowl.
- Layer one-third of the batter into the prepared pan, then add half of the apple mixture on top.
- Spread the last portion of batter over the apples, smoothing it out evenly.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert it onto a serving plate.