This Jewish apple cake is a classic bundt cake featuring layers of spiced apples and a bright touch of orange juice. The cake is tender, moist, and packed with flavor, making it a go-to treat when you’re craving a taste of tradition.

Topped with a simple orange glaze, this bundt cake adds a cozy, homemade touch to any gathering or quiet afternoon at home.

A slice of an apple cake with orange glaze.

What Is Jewish Apple Cake?

Jewish apple cake is a classic dessert with roots in Eastern European Jewish cuisine, often enjoyed during holidays like Rosh Hashanah, where apples and honey symbolize a sweet new year.

This cake is traditionally made with oil instead of butter, which classifies it as pareve, meaning it contains neither meat nor dairy.

That makes it suitable for serving with either type of meal under Jewish dietary laws. The apples ties it to the traditional hope for sweetness and blessings in the coming year.

Why This Apple Cake Recipe Works

One of the things that makes this apple cake so special is its flavor and simplicity. It’s a perfect beginning bakers recipe! The cake is also very moist, thanks to the addition of oil.

Packed with Flavor: Spiced apples, honey, and orange team up to bring a sweet, tangy warmth that hits just right in every bite.
No Mixer Needed: Forget lugging out the heavy equipment—this cake comes together with just a hand whisk and a bowl, making cleanup a breeze.
Layered Goodness: Alternating layers of apples and batter ensure that every slice is bursting with apples.
Versatile Pan Options: A Bundt or tube pan like an angel food pan—either works! Just pick one that’s big enough.

Updated Classic

The original recipe from a very old church cookbook called for alternating layers of batter and spiced apples, but I found this method a bit fussy.

To streamline things, I simplified the process by folding the apples directly into the batter similar to our caramel apple bundt cake. It saves time and works just as well, with apples evenly distributed throughout for that perfect, moist texture and apples in every bite.

Since I am using honey in this recipe, I reduced the oven temperature to 325°F. Honey will make baked goods brown quicker so reducing the oven will compensate for that.

If you like this Jewish apple cake recipe, try our French apple cake, apple skillet cake or applesauce coffee cake.

The Ingredients

Produce: Apples, lemon juice, orange zest, orange juice.
Pantry: Granulated sugar, honey, all-purpose flour, baking powder, baking soda, powdered sugar, oil.
Pantry Seasonings: Cinnamon, allspice, salt, vanilla extract.
Refrigerated: Eggs.

Ingredient Highlights

Oil: Use a neutral flavored oil like canola oil so it doesn’t overpower the flavors. You can use melted butter instead of oil, but then the cake will not be dairy free.

Plus the oil is key to keeping the cake incredibly moist. I won’t deny that butter adds a rich flavor, but it will give the cake a dense, firm crumb. Plus, there is plenty of flavor in this cake from the apples and spices.

Apples: Choose apples that are good for baking. Go for firm varieties like Granny Smith, Honeycrisp, or Braeburn. These apples hold their shape well during baking. Also, dice the apples into small cubes or slices so they bake well.

Variations to This Jewish Apple Dessert

Here are some Jewish apple cakes with delicious twists that infuse them with slightly different flavors.

Cranberry Walnut and Apples:

Mix in a handful of dried cranberries and some chopped walnuts into the batter. Toss the apples with a pinch of cardamom and brown sugar.
After glazing the cake, sprinkle toasted walnuts on top.

Maple Pecan Jewish Apple Bundt Cake:

Follow our original recipe for Jewish apple cake, but swap the honey for pure maple syrup and add 1 to 2 cups of chopped pecans to the batter.
For the glaze, swap the orange for maple syrup. Sprinkle toasted pecans on top.

Jewish Apple Spice Cake with Ginger:

Add one teaspoon of cardamom and 1/4 teaspoon of ground ginger to the apple cinnamon mixture and a pinch of cardamom to the dry ingredients. Fold some chopped, candied ginger into the batter.
After it is finished baking, add a maple glaze to the top.

Other Apple Recipes You Might Love

Tips for Success

Choose firm, tart apples like Granny Smith or Honeycrisp. They hold their shape well and provide a nice balance to the sweetness of the cake.
Bake the cake in two loaf pans, or a 9×13 pan.
The most common spices used in Jewish apple cake are cinnamon, sugar, and nutmeg. You can also add other spices, such as ginger, cloves, or cardamom when you make this popular Jewish cake.
You can use apple pie spice instead off the individual spices.
Use a light or mild tasting oil and honey so the the flavors don’t over power the apple flavor.
Don’t overmix the batter. Overmixing the can make the cake tough.
Cool the apple cake before glazing.
Keep the apple chunks or slices small so they bake through evenly. If you prefer, you can make thin apple slices instead of chunks.

Storage Options

Jewish apple cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
If you are storing the apple cake at room temperature, be sure to wrap it tightly in plastic wrap or foil to prevent it from drying out. If you are storing the cake in the refrigerator, you can either wrap it tightly or place it in an airtight container.
To freeze Jewish apple cake, wrap it tightly in plastic wrap and then foil. Place the wrapped cake in a freezer bag or container and freeze for up to 3 months. When you are ready to thaw the cake, remove it from the freezer and let it thaw at room temperature for 2-3 hours.

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Jewish Apple Cake with Orange Glaze

This incredibly moist Jewish apple cake is loaded with apples and a hint of orange zest. It is dairy free, and you're certain to get rave reviews and comments each time you serve it!

4.48 from 21 votes

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 376kcal

Author: Dahn Boquist

Ingredients

For the Apples

6 apples peeled and diced (2-1/2 pounds)
¼ cup sugar 50 grams
2 teaspoons lemon juice
1 tablespoon cinnamon
1 teaspoon allspice

For the Cake

1-¾ cup granulated sugar 350 grams
¼ cup honey 85 grams
1 tablespoon orange zest
3 eggs
¾ cup oil
¼ cup orange juice
2 teaspoons vanilla extract
3 cups all-purpose flour 360 grams
2-½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

FOR THE GLAZE:

1 cup powdered sugar 113 grams
2 tablespoons orange juice

Instructions

Pre-heat the oven to 325°F. Grease and flour a 12 cup bundt pan or a 10-inch tube pan (or use Bakers Joy spray with flour).
Mix the diced apples with the sugar, lemon juice, cinnamon, and allspice. Set them aside while you prepare the batter.
In a bowl, whisk together the sugar, honey, eggs, oil, orange juice, orange zest and vanilla.
Sift the flour, baking powder, baking soda, and salt over the wet mixture and stir until combined. Use a wide spatula to gently fold the apples into the batter.
Pour the batter into the prepared pan.
Bake for 70 to 90 minutes or until a toothpick comes out clean. Start checking for doneness around the 1 hour mark.
Allow the cake to cool to room temperature before removing it from the pan. To remove the cake, slide a thin spatula or knife around the edges of the pan then invert it on a serving platter and slip off the pan.

Make the glaze:

Combine the powdered sugar and the orange juice in a small bowl and whisk it until it is smooth. If you want a thinner glaze add a smidgen more juice.
Drizzle the glaze over the cake.

Notes

Make sure you use a 12-cup bundt pan. A smaller bundt pan will not fit all the batter for this cake. Since the batter is thick, you can use an angel food pan with a removable bottom, just make sure it is 10 inches in diameter.
If you do not use honey in the cake batter then increase the sugar to 2 cups and increase the oven temperature to 350°F and only bake the cake for 55 to 60 minutes. The oven temperature needs to be a bit lower if you use honey because honey will make the cake brown faster.