Classic Jewish Apple Cake — A Moist, Old-Fashioned Apple Cake Recipe magicinkitchen.com/

Classic Jewish Apple Cake

Meta description: Looking for a simple, homemade apple cake recipe? This easy Classic Jewish Apple Cake is moist, cinnamon-scented, and perfect for holidays or everyday baking. Find the full recipe at https://magicinkitchen.com/.

Introduction

If you love warm spices, tender crumb, and a cake that tastes like Sunday afternoon in your grandmother’s kitchen, you’ll want to make this Classic Jewish Apple Cake today. This Jewish Apple Cake Recipe is an old-school favorite — simple to prepare, reliably moist, and loaded with tender apple pieces and cinnamon. Whether you need a festive Holiday Apple Cake Recipe, a cozy Fall Apple Dessert, or an everyday Simple Apple Cake, this version delivers. Read on for ingredients, step-by-step instructions, serving ideas, and tips to make the best Moist Apple Cake every time.

Why this recipe works
This Traditional Jewish Apple Cake uses a straightforward batter that surrounds the apple slices, keeping them juicy while giving the cake a gentle, tender crumb. No complicated folding or special equipment is required. It’s basically an Easy Apple Cake Recipe that tastes like an Authentic Jewish Apple Cake.

Ingredients

All measurements serve an 8- or 9-inch round cake or a standard bundt pan.

• 2 large apples (about 1 pound total), peeled, cored, and thinly sliced — use tart-sweet varieties like Granny Smith or Honeycrisp. (ingredient)
• 1 3/4 cups (220 g) all-purpose flour (ingredient)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil or melted butter
• 1/2 cup (120 ml) plain yogurt or sour cream
• 1 tsp vanilla extract
• Zest of 1 lemon (optional; brightens the flavor)
• Powdered sugar for dusting (optional)

Preparation Instructions

Follow these step-by-step instructions for a flawless Apple Cinnamon Cake:

1. Preheat and prep: Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan or a bundt pan. If you prefer, line the bottom with parchment paper. This helps release your Apple Bundt Cake cleanly.
2. Prepare the apples: Peel, core, and thinly slice the apples. Toss the slices with a tablespoon of granulated sugar and 1/2 teaspoon cinnamon so they’re lightly coated. This helps keep them juicier in the finished Homemade Apple Cake.
3. Dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, remaining cinnamon, nutmeg (if using), and salt. This ensures an even rise and consistent texture for this Old-Fashioned Apple Cake.
4. Wet ingredients: In another bowl, whisk the eggs with granulated sugar and brown sugar until slightly foamy. Add the oil (or melted butter), yogurt (or sour cream), vanilla, and lemon zest. Whisk until smooth.
5. Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; you want a tender crumb for your Best Jewish Apple Cake.
6. Fold in apples: Fold about two-thirds of the apple slices into the batter. Reserve the rest for the top. The apple pieces inside the batter create pockets of moisture that make a truly Moist Apple Cake.
7. Bake: Pour the batter into your prepared pan and arrange the remaining apple slices on top in a decorative pattern if you like. Bake for 40–50 minutes (bundt pans may take 50–60 minutes), or until a toothpick inserted into the center comes out with a few moist crumbs — not raw batter.
8. Cool and finish: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving for a classic finish.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
• For breakfast or brunch, slice the cake and accompany it with plain yogurt and coffee. This Simple Apple Cake pairs beautifully with tea, too.
• Make it a holiday centerpiece: place the cake on a cake stand, garnish with thin lemon slices and extra cinnamon dust for a festive Holiday Apple Cake Recipe presentation.

Classic Jewish Apple Cake

This Classic Jewish Apple Cake is a timeless, old-fashioned dessert filled with layers of tender cinnamon-coated apples baked into a rich, moist vanilla cake. Made without dairy, it’s perfect for any gathering — from Rosh Hashanah celebrations to cozy family dinners. The sweet aroma of apples, cinnamon, and sugar fills your kitchen as it bakes, creating a comforting and nostalgic treat everyone will love.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 Servings

Course: Coffee Cake, Dessert, Holiday Dessert

Cuisine: American, Jewish

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• For the Apple Filling:
• 4 large apples Granny Smith or Honeycrisp, peeled and sliced
• 2 tsp cinnamon
• 3 tbsp granulated sugar
• For the Cake Batter:
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• ¼ cup orange juice
• 2 tsp vanilla extract

Equipment

• Bundt pan (10-inch) or tube pan
• Mixing bowls (large and medium)
• Whisk or electric mixer
• Measuring cups & spoons
• Spatula
• Knife & cutting board

Method

 

1. Preheat Oven & Prepare Pan
2. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan.
3. Prepare Apples
4. In a bowl, toss sliced apples with cinnamon and sugar. Set aside.
5. Make the Batter
6. In a large mixing bowl, whisk together flour, baking powder, and salt.
7. In another bowl, beat sugar, oil, eggs, orange juice, and vanilla until smooth.
8. Gradually add the dry ingredients to the wet mixture and mix until fully combined.
9. Layer the Cake
10. Pour one-third of the batter into the prepared pan, then add half of the apple mixture.
11. Repeat with another layer of batter, apples, and finish with the remaining batter.
12. Bake
13. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
14. Cool & Serve
15. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
16. Serve dusted with powdered sugar or a drizzle of caramel sauce.

Notes

Use firm apples like Granny Smith for the best texture.

Add chopped nuts or raisins for extra flavor.

Store at room temperature for up to 3 days or refrigerate for longer freshness.

Perfect when served warm with coffee or a scoop of vanilla ice cream.

FAQ

Q: Can I use applesauce instead of oil or butter?
A: You can replace up to half the oil with unsweetened applesauce for a lighter texture, but the cake may be slightly less rich than the classic version.

Q: Can I make this as an Apple Bundt Cake?
A: Yes. Use a standard bundt pan, but increase baking time by 10–15 minutes and check doneness with a toothpick.

Q: How should I store leftover cake?
A: Store at room temperature, covered, for up to 2 days, or refrigerate up to 5 days. Reheat briefly to restore moistness.

Q: Can I add nuts or raisins?
A: Chopped walnuts or pecans (1/2 cup) add crunch. Raisins or dried cranberries (1/3 cup) are also nice. Fold them in with the apples.

Conclusion and Call-to-Action

This Classic Jewish Apple Cake is a reliably delicious Jewish Apple Cake Recipe that’s simple enough for weekday baking and elegant enough for holidays. If you try this Authentic Jewish Apple Cake, please leave a comment below with your tweaks and photos — I love seeing how readers make recipes their own. For more easy, homemade recipes and seasonal ideas, visit https://magicinkitchen.com/. Try pairing this cake with a cup of tea, and don’t forget to bookmark the page and share it with friends who love baking. Which variation will you try first — a cinnamon-forward Cinnamon Apple Cake or a nut-studded Best Jewish Apple Cake?