This Jewish apple cake is an incredibly moist cake that is loaded with chunks of sweet apples and a hint of orange zest. It is perfect for any occasion.
Is Jewish Apple Cake Really Jewish?
The original recipe for this Jewish apple cake came from a very old church cookbook. The irony is that it is a Catholic book and not Jewish. That is not to say that this cake is not Jewish, it certainly might be. But whether it originated among the Jewish immigrant community, I am uncertain.
Since this apple cake is made with oil instead of butter, it is classified as pareve, (a food that has neither meat or dairy). That means it conforms to Jewish dietary regulations.
Apple cake is a perfect dessert for Rosh Hashanah, the Jewish New Year. It is a tradition to eat sweet apples dipped in honey on Rosh Hashanah to symbolize the sweetness of a new year. Or rather, the anticipation of a sweet new year.
A Fresh Spin on an Old Classic
The original recipe did not call for honey but honey is such a natural fit for a Jewish apple cake. We replaced a bit of granulated sugar with some honey and just love the results. Honey is such a flavor powerhouse and depending on the type of honey you use, you can tweak the flavor.
For instance, clover honey is very mild and barely detectable but darker kinds of honey like buckwheat will add a noticeable depth of flavor. Since we are using honey in this recipe, we reduced the oven temperature to 325°F. Honey will make baked goods brown quicker so reducing the oven will compensate for that. If you choose to eliminate the honey then increase the temperature to 350°F.
The best part about adding honey to the cake is that it helps the apple cake stay fresh and moist longer. Not that this cake is going to last very long. People are going to go back for seconds and gobble this cake up in a flash.
A second change we made to the recipe was to decrease the amount of oil a bit. The original recipe was just too oily. We wanted to taste the fresh apple cake, not the oil.
And finally, the third change we made was the addition of orange zest in the cake batter and an orange drizzle icing for the top.
The result is a beautifully moist, fresh, and delightful Jewish apple cake. It is a good thing apples are available all year because you will want to make this cake ALL THE TIME.
SHOPPING LIST TO MAKE THIS JEWISH APPLE CAKE:
Here is a quick shopping list of the groceries you will need to make this amazing apple cake. If you keep your pantry stocked well, you probably already have most of these items. Just cross off the items that you already have in your pantry.
- 6 apples
- lemon juice (or a lemon)
- granulated sugar
- powdered sugar
- 1 orange
- 3 eggs
- vegetable oil
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
Scan down to the recipe card for all the measurments and instructions.
Don’t let the long list of items frazzle you. The only things I had to grab at the grocery store were some apples, an orange, and some honey.
That’s the beauty about baking. A large bag of sugar and flour, a jug of oil, a few containers of spices and some salt will last for a long time. Buy a few items one time and then bake to your heart’s content.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
If you make one of our recipes, snap a photo and tag it @savorthebest on Instagram and hashtag it #savorthebest
Watch our video and see how easy it is to make this Jewish apple cake with orange glaze.
Have you made this Jewish Apple Cake with Orange Glaze? We would love to hear from you. Drop us a comment below.
FOR THE APPLES
- 6 apples, peeled and diced (2-1/2 pounds)
- 1/4 cup sugar (50 grams)
- 2 teaspoons lemon juice
- 1 tablespoon cinnamon
- 1 teaspoon allspice
FOR THE CAKE
- 1-3/4 cup granulated sugar (350 grams)
- 1/4 cup honey (85 grams)
- 1 tablespoon orange zest
- 3 eggs
- 3/4 cup oil
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (360 grams)
- 2-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
FOR THE GLAZE:
- 1 cup powdered sugar (113 grams)
- 2 tablespoons orange juice
- Pre-heat the oven to 325°F. Grease and flour a 12 cup bundt pan or a 10-inch tube pan (or spray the pan with non-stick spray)
- 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.
- Spread about a cup of the batter into the pan then top it with a cup of the apples. Repeat this several more times, alternating layers of apples and batter, ending with a layer of batter on the top.
- Bake for 1 hour to 1 hour 10 minutes.
- minutes or until a toothpick comes out clean.
- Allow the cake to cool down 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.
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 376 Total Fat: 11.5g Saturated Fat: 1.6g Cholesterol: 31mg Sodium: 241mg Carbohydrates: 67g Fiber: 3g Sugar: 46g Protein: 3.8g