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Classic Jewish Apple Cake Recipe

Close-up of a moist slice of jewish apple cake topped with white vanilla glaze.
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You will bake a moist, tender Jewish Apple Cake packed with apples and cinnamon, perfect for Rosh Hashanah or any fall gathering. This heirloom recipe uses a Bundt pan for a beautiful presentation.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice (or water)
  • 3 cups peeled, cored, and diced apples (about 5–6 medium apples, use Granny Smith or Honeycrisp)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-cup Bundt or tube pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Gently fold in the diced apples and the optional nuts using a spatula.
  7. Spoon the batter into the prepared Bundt pan, distributing the apples evenly.
  8. Bake for 60 to 75 minutes, or until 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.
  10. Invert the cake onto the wire rack and allow it to cool completely.
  11. To make the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle the glaze over the cooled cake before serving.

Notes

  • For the best texture, use firm, tart apples like Granny Smith.
  • You can substitute water for the orange juice in the batter if you prefer less citrus flavor.
  • If you do not have a Bundt pan, you can bake this recipe in two 9-inch round cake pans; reduce the baking time to 40-45 minutes.
  • This cake is naturally dairy-free, making it suitable for many dietary needs.

Nutrition

Find it online: https://juliameal.com/jewish-apple-cake-recipe-moist-classic/