A traditional Jewish apple cake, my Ema Ljuba would frequently make this dessert on Friday for Shabbat, and it would stay moist all week long. A parev (kosher) dessert, this cake can be eaten with either meat or dairy. A huge family favorite among all of Ljuba’s seven children and many grandchildren.
In this Post: Everything you need for Jewish Apple Cake
Hanukkah is quickly approaching, and with it comes my craving for my Ema Ljuba’s delicious Apple Cake. While she now lives in Israel, and I won’t be able to celebrate the holiday with her, I love how food and family recipes can make us feel close to loved ones even when they are far away. If you aren’t familiar with Apple Cake, it’s a traditional Jewish dessert, and my bubbe’s recipe is the best. I may be biased, but I stand by it!
This holiday season, I’m partnering with America’s egg farming families to share favorite global holiday food traditions featuring eggs! Whether you’re celebrating the holidays at home or across the globe, gather around the table and start a new holiday recipe tradition this season.
Importance of Eggs
- Eggs add moisture, color, flavor, and nutritional value to recipes.
- Eggs are a holiday staple. In fact, more eggs are consumed during the winter holiday season than any other time of the year.
- Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates.
- Eggs are one of the few foods that are a naturally good source of vitamin D.
- There’s a good chance the eggs you’ll use for holiday baking came from an egg farm in your state! Nationwide, the United States produces over 75 billion eggs per year.
- America’s egg farmers are proud to work hard 365 days a year to ensure that grocery store shelves remain stocked with affordable, nutritious eggs.
Ingredients
- Apples: I usually use granny smith apples, but you could use a mix, like honeycrisp or gala apples as well!
- Sugar: Coats and sweetens the apples before being baked.
- Cinnamon: Adds some warmth to balance out the sweet flavors.
- Flour: An essential ingredient to make the batter.
- Baking powder: Helps the cake to get the necessary rise.
- Salt: Enhances the natural flavors of the ingredients and adds balance.
- Eggs: Add moisture and help to bind the cake together.
- Canola oil: You could also use vegetable oil.
- Orange juice: Adds some acidity as well as delicious citrus notes.
- Vanilla: Sweet and flavor enhancing.
- Brown sugar: Creates a delicious glaze around the cake when baked.
- Butter: Along with the brown sugar, glazes the cake.
How to Make Jewish Apple Cake
Start by peeling and thinly slicing your apples. I like to use Granny Smiths for my apple cake.
Then put your apples slices in a large bowl, and sprinkle with sugar and cinnamon.
Give your apples a good toss so they’re evenly coated and set them aside.
In another large bowl, pour in your flour.
Then stir in the salt and baking powder.
Finish by mixing in the remaining sugar, and set this bowl aside as well.
In another bowl or a large measuring cup (I prefer a measuring cup), measure out your canola oil.
Next add the 4 large eggs and vanilla extract.
Finish off your wet ingredients with the orange juice.
Whisk it all together until the egg yolks are broken and it’s all incorporated.
Slowly mix your wet ingredients into the dry ingredients.
Mix until the flour is fully mixed in. It’ll be a very thick, almost dough like batter.
Next, assemble your cake! In your prepared angel food tube pan, pour 1/3 of the batter, and top with 1/2 of the apple slices. Continue with batter, apples, then batter again until it’s all used up.
Sprinkle the with the brown sugar and remaining flour, and top with your bits and cubes of butter.
Bake at 375 for a little over an hour, or until a toothpick comes out clean. Serve and enjoy your Jewish Apple Cake!
Frequently Asked Questions:
When do you eat Apple Cake?
While it’s a classic for my family during Hanukkah, Passover, or Shabbat (our sabbath), it’s a delicious dessert that can be enjoyed any time! It doesn’t have any symbolic significance.
What can I use in place of a tube pan?
If you have a Bundt pan with minimal embellishments, that can work. Or, you can fake your own angel food pan using this hack.
I have extra large eggs, how many should I use?
Here is a great conversion chart to use if you ever aren’t sure how many eggs you should use in a recipe.
Can you freeze Jewish apple cake?
Yes, wrap it tightly in plastic wrap and you can freeze it for up to 3 months! Otherwise keep in in an airtight container in the fridge for up to 5 days.
More Jewish Recipes
- Classic Matzo Ball Soup
- Shabbat Challah Bread
- Potato Latkes
- Beef Brisket with Onion Soup Mix
- Charoset (Apple and Walnut Salad)
Did you try this dessert? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your cake.
This delicious Jewish Apple Cake represents warmth and Hanukkah to me, but most importantly, the love of my family. What will it mean to you?
Your fork is waiting.
Jewish Apple Cake
Equipment
Ingredients
- 4 apples (peeled and sliced (such as granny smith))
- 2 ⅓ cups white sugar (divided)
- 1 tablespoon cinnamon
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup canola oil (or oil of choice)
- ¼ cup orange juice
- 1 teaspoon vanilla
- ½ cup brown sugar
- ¼ cup flour
- 4 tablespoons butter (or parev margarine) (cut in small cubes)
Instructions
- Preheat oven to 375. Grease and flour an angel food tube pan and set aside.
- Toss apple slices to coat with 1/3 cup of sugar and the cinnamon; set aside.
- In a separate bowl, whisk together flour, remaining 2 cups of sugar, baking powder and salt.
- In a third small bowl, whisk together oil, eggs, orange juice, and vanilla.
- Slowly add the wet ingredients to the dry ingredients and stir until combined.
- Pour 1/3 of batter into tube pan then layer with 1/2 of the apples. Add in another 1/3 of the batter and layer with remaining apples. Pour in the final 1/3 of the batter on top.
- In another small bowl, mix the brown sugar with 1/4 cup remaining flour and sprinkle evenly on top of the cake batter.
- Dot with butter then bake for 1 hour 15 minutes or until toothpick comes out clean.
Recipe Video
Nutrition
Disclaimer: This post is sponsored by America’s egg farming families, who are proud to provide safe, healthy eggs for holiday celebrations around the world. Thoughts are my own.
Hi there – To clarify – 3 ¼ cups all-purpose flour is different from ¼ cup flour? 🤷🏼♀️
Could you teach me the distinction? Thank you very much.
It’s 3 cups plus 1/4 cup of flour, hopefully that helps!