Jewish Apple Cake is a moist, old‑fashioned apple cake made with oil (not butter), layers of cinnamon‑sugar apples, and a simple orange‑scented batter, traditionally baked in a tall tube or bundt pan. It is often served for Rosh Hashanah and Shabbat because it is naturally dairy‑free (pareve) and stays incredibly tender for days.
Why I love this Jewish apple cake
This is the kind of cake that makes your whole kitchen smell like warm apples and cinnamon while it bakes, and every slice feels like pure comfort. You layer juicy, spiced apples between ribbons of batter, and as it bakes, the apples soften into the crumb while the top turns golden and slightly crisp.
- Ultra moist and tender thanks to vegetable oil, plenty of eggs, and fresh apples throughout the cake.
- Naturally dairy-free (pareve), so you can serve it after meat meals and still keep things kosher.
- Uses everyday pantry ingredients and fresh apples, with orange juice adding a gentle citrus note that brightens the flavor.
- Perfect make‑ahead cake because the flavor actually deepens and improves a day or two after baking.