The Ultimate Fall Dessert
This Apple Cinnamon Cake, often referred to as Jewish Apple Cake, Dutch Apple Cake, or German Apple Cake, captures the essence of fall baking. It’s a versatile treat that seamlessly transitions from breakfast to dessert, making it a perfect addition to festive gatherings like Rosh Hashanah or Thanksgiving. What makes this cake stand out is its moist texture, spiced apples, and simple, dairy-free batter.
Every time I share this cake, it quickly becomes a crowd favorite. The juicy apples, combined with aromatic cinnamon, create a moist, tender cake that’s impossible to resist. It’s one of those recipes you’ll find yourself baking repeatedly—not just because it’s easy, but because it’s simply unforgettable.
Why Is It Called Jewish Apple Cake?
The name may be surprising, as this cake is not exclusively tied to Jewish culture or cuisine. Its origins trace back to Pennsylvania Dutch traditions, which are heavily influenced by German baking. The “Jewish” label likely came from the cake’s use of oil instead of butter, adhering to kosher rules that prohibit mixing dairy and meat.
Additionally, apples hold symbolic meaning in Jewish traditions, especially during Rosh Hashanah. Apples dipped in honey are eaten to symbolize a sweet new year, making this apple-based cake a fitting dessert for the holiday. However, its appeal extends far beyond cultural ties—it’s enjoyed by anyone who loves a good homemade cake.
Choosing the Best Apples for Baking
The type of apple you use can make all the difference in your cake. For the best results, choose apples that hold their shape when baked. Some excellent choices include:
- Granny Smith: Tart and firm, perfect for baking.
- Jonagold: Sweet and tangy with a soft bite.
- Honeycrisp: Crisp and slightly sweet, these apples are great for both baking and eating.
- Golden Delicious: Mildly sweet and soft, they retain their shape beautifully.
- Braeburn: A balanced sweet-tart flavor ideal for baking.
- Winesap: A little harder to find but worth it for their tangy depth.
Avoid varieties like Gala or Red Delicious, as they can become mushy and mealy when baked.
Why You’ll Love This Recipe
This cake is as simple as it gets—no electric mixer needed! With just a whisk and mixing bowl, the batter comes together effortlessly. Its simplicity is perfect for those who enjoy baking without the hassle. Plus, the layers of spiced apples create a beautiful visual and a texture that ensures every bite is bursting with flavor.
The Role of Apple Cider or Orange Juice
Instead of milk, this recipe uses apple cider or orange juice, making it dairy-free and ideal for those following kosher guidelines. The acidity in these liquids also enhances the cake’s flavor and tenderness. If you don’t have apple cider on hand, freshly squeezed orange juice is a fantastic substitute.
How to Layer Apples in the Cake
The key to this cake is its generous apple-to-batter ratio. To get the perfect balance, layer the apples and batter as follows:
- Start with a thin layer of batter at the bottom of the pan.
- Add a layer of cinnamon-coated apple slices.
- Repeat the process, alternating between batter and apples, until all ingredients are used.
This method ensures that every bite contains tender apples surrounded by moist cake.
Baking Tips for Success
- Grease the pan generously: Ensure the cake comes out easily by greasing a tube or bundt pan thoroughly with nonstick spray.
- Don’t skip the layering: Apples naturally sink as they bake, so layering helps distribute them evenly throughout the cake.
- Cool the cake properly: Let the cake cool for 10 minutes in the pan before transferring it to a wire rack. This prevents the cake from breaking and helps it maintain its structure.
Storing and Freezing
This cake stores beautifully, making it perfect for prepping in advance or entertaining. Here’s how to keep it fresh:
- Room temperature: Store in an airtight container for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
A Perfect Anytime Cake
Whether you enjoy it warm with a scoop of vanilla ice cream or with your morning coffee, this cake is perfect for any occasion. Its spiced aroma and fruity layers make it irresistible, especially in the cooler months.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Enjoy this timeless Jewish apple cake, simple to make and delightful to eat!
Ingredients
For the Apples:
- 6 medium apples, peeled and chopped (about 5 cups or 650 grams)
- 1 tablespoon ground cinnamon
- 5 tablespoons (62 grams) granulated sugar
For the Cake:
- 1 cup (198 grams) vegetable oil
- 1 ½ cups (297 grams) granulated sugar
- ¼ cup (80 grams) apple cider or orange juice
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups (330 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
Directions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a tube or bundt pan with nonstick spray.
- Coat the Apples: In a bowl, toss the chopped apples with cinnamon and sugar. Set aside.
- Mix the Batter: In a large mixing bowl, whisk together vegetable oil, apple cider (or orange juice), granulated sugar, and vanilla extract. Stir in the flour, baking powder, and salt until smooth. Add eggs one at a time, mixing well after each addition. The batter will be thick.
- Layer the Cake: Spoon a small amount of batter into the bottom of the prepared pan. Add a layer of cinnamon-sugar apples, followed by another layer of batter. Repeat the process, alternating layers of apples and batter, finishing with a layer of batter on top.
- Bake: Place the cake in the preheated oven and bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Enjoy your delicious Jewish apple cake!
