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You know those desserts that instantly transport you back to Grandma's kitchen? The kind that fills the whole house with the nostalgic aroma of cinnamon, apples, and love? Well, we've got just the recipe to satisfy your craving for old world charm - Jewish Apple Cake. This moist, tender cake is loaded with fresh chopped apples and just a hint of orange to brighten up the warm cinnamon flavor. Baking it in a tube pan gives it a fancy, impressive shape. Take one bite and you'll swear you're in your Bubbe's kitchen! Let's dive into the easy recipe and tips for making the best old world Jewish Apple Cake yet.
Jewish Apple Cake: An Old World Classic
The Perfect Apples
The key to a moist and flavorful Jewish apple cake is using the right apples. Rome Beauty or Granny Smith apples are ideal. Their tartness stands up well to baking and provides the perfect balance of sweet and tangy. Chop the apples into bite-sized pieces so you get chunks of apple in every bite.
Cinnamon and Sugar
To boost the apple flavor, toss the chopped apples in a mixture of cinnamon and sugar before adding them to the cake batter. The cinnamon gives the cake a warm, spicy aroma while the sugar helps the apples release their juice as the cake bakes, keeping it moist.
Orange Zest for Brightness
While cinnamon and apples are typical of Jewish apple cake, orange zest adds a bright pop of citrus. Just a teaspoon or two of freshly grated zest helps lift the flavor of the apples and prevents the cake from being too heavy. The orange flavor is subtle, but makes a difference.
A Tender, Buttery Crumb
What really makes this cake shine is its tender, buttery crumb. Eggs, sugar, oil, and orange juice are beaten until light and fluffy, giving the cake a soft, velvety texture. Baking powder helps it rise high, and all-purpose flour provides structure without making the cake tough.
Old World Charm
Jewish apple cake is a classic Eastern European dessert that has graced Shabbat and holiday tables for generations. Simple, homey, and bursting with old world charm, it's a cake that invites lingering over coffee with good company. One bite whisks you back to childhood or a long-ago trip to the old country. No wonder it has endured.
How to Make Moist and Fluffy Jewish Apple Cake
To create this heavenly classic, you'll need a few simple ingredients and some patience while it bakes. The results are well worth the wait!
Gather the Ingredients
For the cake, you'll need flour, sugar, eggs, oil, orange juice, vanilla, baking powder, salt, and of course, chopped apples. Rome Beauty or Granny Smith apples work best since they hold up well during baking. Mix the apples with cinnamon and 3/4 cup sugar, then set aside.
Make the Batter
In a bowl, whisk the eggs and 2 cups sugar until light and fluffy, about 2 minutes. Slowly add the flour, baking powder, and salt alternately with the oil and orange juice. Beat in the vanilla.
Assemble and Bake
Pour half the batter into a greased 10-inch tube pan. Top with half the apple mixture. Pour the remaining batter over the apples and spread evenly. Top with the remaining apples.
Bake at 350 F for 1 1/2 to 1 3/4 hours, until a toothpick inserted into the center comes out clean. Let cool 10 minutes, then invert onto a plate.
Serving Suggestions
Dust with powdered sugar or top with your favorite frosting once cooled. Store leftovers covered at room temperature up to 3 days.
This cake is always a crowd-pleaser at holidays, potlucks, or anytime you want a special treat. Follow these tips and you'll be enjoying a slice of old-world heaven in no time. B'tayavon! (That's "bon appetit" in Hebrew.)
Best Apples for Jewish Apple Cake
Jewish apple cakes are traditionally made with Rome Beauty apples, as they have the perfect balance of sweetness and tartness. Their firm yet juicy texture holds up well during baking without turning mushy. If Rome Beauty apples are unavailable, Granny Smith are a great substitute. They are tart, crisp and also hold their shape.
Rome Beauty Apples
Rome Beauty apples have bright red skin and crisp, white flesh. They are mildly sweet with notes of honey, and a slightly tangy finish. Their firm texture means they retain their shape when baked, giving you discernible chunks of apple in each bite of cake. Rome Beauty apples are ideal for baking and sauce making, as they soften without turning to mush.
Granny Smith Apples
Granny Smith apples are very tart and crisp, with a bright green skin. They have a robust apple flavor and firm, juicy flesh that stays intact when baked. Using Granny Smith apples will give your Jewish apple cake a nice tangy kick and chunks of tart apple in each bite. Granny Smiths tend to be quite firm, so you may need to bake the cake a few minutes longer. Their bright green skin also makes for a very pretty contrast with the brown sugar crumble on top of the cake.
Other apple varieties like Golden Delicious, Pink Lady or Honeycrisp can also work in a pinch, but may turn softer during baking. For the most authentic Jewish apple cake, stick with Rome Beauty or Granny Smith apples. Their firm, tart flesh gives the perfect chunky apple bites and balance of flavor. Your guests will surely appreciate the old-world charm of a cake made with traditional apple varieties. Choose apples at their peak of freshness for maximum flavor and to ensure your cake turns out picture perfect.
Tips for Removing Jewish Apple Cake From the Pan
Allowing your Jewish apple cake to cool before removing it from the tube pan is key to avoiding a crumbling mess. After baking for about an hour and a half, the cake will still be quite hot, so don’t rush to remove it from the oven. Let it sit for at least 10 minutes so it has a chance to firm up and pull away slightly from the sides of the pan.
Once cooled, place a large plate or platter over the top of the pan and quickly yet gently flip it over. The cake should release from the pan onto the plate. If any pieces remain stuck in the pan, don’t fret. ###Bang the pan a few times with your hand or a wooden spoon to loosen the remaining cake and scrape it out onto the platter with a spatula.
For an even easier release, you can also line the bottom and sides of the pan with parchment paper before adding the batter. The paper will prevent the cake from sticking to the pan at all. When done baking, simply lift the cake out of the pan using the parchment paper sling. Peel away the paper once the cake has cooled.
If your cake still won’t budge from the pan, chilling it briefly in the refrigerator will cause it to contract slightly, loosening its grip on the pan. Thirty minutes should do the trick. You can also run a knife around the edge of the pan to separate the cake before inverting.
Finally, for an extra special presentation, dust the top of the cake with powdered sugar once cooled. The snowy white coating will highlight the flecks of cinnamon-coated apples peeking through with each slice. Your guests are sure to ooh and aah over this showstopper Jewish apple cake! Following these tips will ensure a smooth release from the pan and a dessert masterpiece.
Jewish Apple Cake FAQs
What are the best apples to use?
The classic apples for Jewish apple cake are Rome Beauty apples. Their firm, tart flesh holds up well during baking without turning mushy. If you can’t find Rome Beauties, Granny Smiths also work great. They have a bright, tart flavor that pairs perfectly with the cinnamon-sugar filling.
How do I remove the cake from the tube pan?
Allowing the cake to cool for about 10 minutes after baking helps it release from the pan. Place a large plate over the top of the pan and flip it over quickly. Gently lift off the pan. If any pieces stick, run a knife around the edge to loosen them. Let the cake cool completely on the plate before slicing and serving.
Can I freeze the cake?
Absolutely! This cake freezes beautifully for up to 3 months. You can freeze the entire cake or individual slices. To freeze the whole cake, wrap it tightly in plastic wrap or foil once cooled. For slices, place each in an airtight container or ziplock bag. When ready to enjoy, thaw the cake at room temperature. Refresh in the oven at 350 F for 10 to 15 minutes until heated through.
Recipe tips
For an even lighter, fluffier cake, substitute 1⁄2 cup of the vegetable oil for 1⁄2 cup unsweetened applesauce. The applesauce enhances the apple flavor and makes the crumb extra moist. If the cake sticks in the pan, gently bang the bottom of the pan on the counter a few times. This will help loosen the cake from the sides so you can remove it easily.
The apple filling is what makes this cake so special. Use a combination of tart and sweet apples for the perfect balance of flavors. And don’t skimp on the cinnamon—it pairs heavenly with the apples and creates a warm, spicy flavor throughout the cake. A dusting of confectioners’ sugar or a drizzle of caramel sauce are all you need to top off this simple, satisfying dessert.
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