Jewish Apple Cake

Jewish Apple Cake

A soft moist cake with a layer of apples and cinnamon inside


10-12 servings


8 cups peeled and sliced cooking apples (Granny Smith, Cortland, Mc Intosh, Golden Delicious, etc.)
2 cups sugar
2-3 teaspoons cinnamon
3/4 cup oil
3 eggs
1 cup fresh orange juice
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder


1. In a large bowl, toss the apples with the cinnamon and 1/2 cup of the sugar.

2. In mixing bowl, blend oil and remaining sugar. Stir in eggs, orange juice, and vanilla. Fold in flour, salt, and baking powder to make a soft smooth batter.

3. Generously grease a 9 x 13 baking pan*. Spoon half the batter into the pan. Arrange the apples in a layer on top, and then spread the remaining batter over the apples.

4. Bake at 350 degrees until browned and cake tests done with fork or toothpick, about 45-60 minutes.** Cool on wire rack (in pan), covered with a clean towel. To serve (warm or cold), sprinkle with powdered sugar.

Jewish Apple Cake

Additional Notes: 

*The original recipe, passed to me from a friend, suggests the option of using a 10-inch springform pan. We've tried both, and decidedly prefer the 9 x 13 pan. It's much fluffier.

**If cake is already browned but doesn't test done yet, cover loosely with foil during remaining baking time.

Jewish Apple Cake
Preparation Time: 

20-30 minutes

Cooking Time: 

45-60 minutes

Tammy's Review: 

I love this easy apple cake recipe! It tastes like a coffee cake, but more moist, with a slightly-sweet, crusty layer and lots of moist, cinnamon-y apples inside! So yummy, and also super easy to make! My rating: 10/10

Jewish Apple Cake


Please see the recipe above for my complete review! Thanks! ~Tammy


This cake is definitely a cake that you could serve for a brunch. I made beef stew and biscuits a few nights ago, and served this as dessert.Everyone LOVED it. While it isn't SWEET like a cake with frosting or some other type of dessert in that realm, its still very good! I had to actually make another half of a batch of cake batter as I think I added too many apples to this cake. It freezes well too!


Hi Tammy, I tried this applecake and it came out realy lovely! I did not know how many gram a cup is (I live in europe, we always measure by gram and mililiters), but I simply took a teacup and tried it.. It tasted great, next time I will double the ingredients and have the same ammount of apples, than I can bake two for this hungry family overhere.

greatings from mama lieveheersbeestje.


I wanted to make a dessert this past weekend and use up some of my apples. What to make? I didn't want to make a cobbler or crisp. I tried this recipe and baked it in a 9 x 13 pan. It was wonderful and gone in a day. My family ate it for dessert, breakfast, and snacks. We had it topped with whipped topping and plain. It was delicious either way. Thank you, Tammy. I love your recipes!


I was able to whip this together with things in my pantry and fridge with about 1 1/2 hours until a visitor arrived. It was quite yummy--not too sweet, but just sweet enough. I think next time I would use fewer apples, since the batter around the apples took such a long time to cook and is still a little soppy from the juice. That being said, this will definitely not go to waste!!!


My daughter made this today, and it was wonderful - very moist and flavorful. We modified only slightly - substituted milk for half of the orange juice.


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