The Best Jewish Apple Cake Recipe (for Rosh Hashanah)

 Jewish apple cake is the most perfect fall dessert!

Let me show you how to make traditional Jewish apple cake the way my mom and generations before her have made it. 

I’m pretty sure everyone thinks that they or their mother have the best Jewish apple cake recipe. But trust me, I do. My mom’s apple cake recipe is the best! It gets rave reviews every year. 

A moist yet dense cake, it’s layered with fresh apples and lots of cinnamon and sugar. 

Why is it called “Jewish” Apple Cake? 

Jewish apple cake is often served on the Jewish holiday of Rosh Hashanah, which is the Jewish new year. Eating this sweet fruit symbolizes the hope for a sweet new year. 

And unlike other apple cake recipes that call for butter, Jewish apple cake uses vegetable oil instead. 

Because it contains no dairy products, it is considered kosher (i.e. compliant with Jewish dietary laws) and an acceptable dessert for the holiday.

Ingredients

Here’s what you’ll need to make this classic Jewish cake:

• Fresh apples
• All purpose flour (gluten free flour can be substituted)
• Sugar
• Eggs
• Vanilla Extract
• Vegetable Oil
• Orange juice. This is the key ingredient! A little bit of OJ goes a long way to add moisture to an otherwise very dense cake. 

How to Make Jewish Apple Cake

Make the Cake Batter

First, sift your dry ingredients into a large bowl. No worries if you don’t have a sifter – just use any kind of mesh strainer. 

Then, stir in the eggs, oil, vanilla extract and orange juice. 

Now, get stirring! Stir the batter until everything is well combined. Be sure to do this by hand. The batter will be too thick for a stand mixer and you could risk damaging the mixer. 

Once your batter is mixed, it’s time to layer it with the apples.

Create the Layers

Arrange a layer of apple slices on the bottom of the pan and sprinkle them with cinnamon and sugar. Then top the apples with half of the cake batter.

Repeat this process one more time with another layer of apples and cake batter, and then it’s time to bake your Jewish apple cake. 

What are the best apples for Jewish Apple Cake?

I like the same kind of apples for this cake as I like for pies. Honeycrisp apples are the best, but Winesap, Fuji and Gala apples are all good choices.

Steer clear of Granny Smith apples (too tart), McIntosh apples (too soft) and Red Delicious apples (too sweet).

How to get a Cake to Release with no Drama

There is nothing more stressful than working hard on a beautiful cake and then panicking when it won’t release! Here are some tips for a drama-free cake release:

1. Thoroughly Grease the Pan: Before pouring the batter into the bundt pan, make sure to generously grease all the nooks and crannies. This creates a barrier between the cake and the pan, allowing for easier release.
2. Let the Cake Cool Properly: Allow the cake to cool completely in the pan after removing it from the oven. This helps the structure of the cake set, making it less likely to stick to the pan.
3. Tap and Shake: Gently tap the sides and bottom of the pan with a wooden spoon or a spatula. This helps to loosen any areas that might be sticking. If needed, run a knife along the side of the pan, between the cake and the pan, to help loosen it. 

Do you have to use a tube pan for this recipe? 

Short answer: not really.

A tube pan, also known as an angel food pan, is useful when you’re baking cakes with a delicate crumb, like angel food cake. This is because most tube pans have a removable bottom or detachable sides, so you don’t have to stress about the cake falling apart when you invert it onto a serving dish. 

This Jewish apple cake is dense and I have never had an issue with it falling apart.

So while I’d recommend a tube pan because of the more defined shape and simple design, don’t go out and buy one just for this recipe. A bundt cake pan works fine. 

Just be sure to check the recipe card for instructions on how to arrange the apples and batter, because they’ll be different depending on the pan you’re using.

Storage Instructions

This moist cake will keep for days on your counter, and it also refrigerates and freezes well. 

If you are going to freeze it, I recommend freezing individual slices. First, wrap them tightly in plastic wrap and then bag them in freezer bags or an airtight container for extra protection.

Allow the cake to thaw on the counter top at room temperature before enjoying. 

I won’t bore you with stories of watching my parents take turns stirring the batter with a huge wooden spoon, one relieving the other whose arm got too tired.

I won’t drone on about memories of enjoying this cake with my Bubby at her tiny kitchen table in West Philadelphia on weekend visits home from college. 

But trust me, all that juju is in this cake. Bake it and feel the love.

And when you make this Jewish apple cake, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!

For more Jewish recipes, try these:

• Sweet Noodle Kugel Recipe (Jewish Noodle Pudding)
• The Best Challah Bread Recipe
• Raspberry Rugelach Cookies (Classic Recipe)

For more recipes to celebrate apple season, try these:

• Apple Cinnamon Sour Cream Coffee Cake
• Apple Butter Baked Brie Puff Pastry Twists (Easy Fall Appetizer)
• Cinnamon Apple Ice Cream Pie

For more cake recipes, try these:

• The Best Pumpkin Spice Cake Recipe with Cream Cheese Frosting
• Best Ever Cowboy Coffee Cake Recipe with Buttermilk
• Holiday Spice Cake