Jewish Apple Cake: The Tender, Cinnamon-Spiced Loaf for Rosh Hashanah & Beyond

Few cakes carry as much love as a Jewish apple cake. Made with oil instead of butter, it's naturally pareve — meaning it can end a festive meat dinner without breaking the rules of kashrut — and it stays tender and moist for days. Apples and honey symbolize a sweet new year, which is why this humble loaf appears on so many Rosh Hashanah tables, but its cinnamon-perfumed crumb makes it a year-round favorite too.

Ingredients

For the Cinnamon Apples

• 4 large baking apples (Granny Smith or Honeycrisp), peeled and chopped
• 2 teaspoons ground cinnamon
• 3 tablespoons granulated sugar

For the Cake Batter

• 3 cups (375g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 cup (240ml) neutral oil (such as canola or sunflower)
• 4 large eggs
• ¼ cup (60ml) orange juice
• 2½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Step-by-Step Instructions

Step 1: Prep the Apples

1. Peel, core, and chop the apples into bite-sized pieces.
2. Toss with cinnamon and sugar, then set aside while you make the batter.

Step 2: Make the Batter

1. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the eggs, oil, orange juice, and vanilla until smooth.
3. Stir the wet ingredients into the dry just until combined — don't overmix.

Step 3: Layer & Bake

1. Pour half the batter into a greased tube or bundt pan.
2. Add half the cinnamon apples, then the remaining batter, and finish with the rest of the apples on top.
3. Bake at 350°F (175°C) for 60–70 minutes until a skewer comes out clean.
4. Cool in the pan for 20 minutes before turning out.

Use oil, layer the apples, and let it rest overnight. Those three moves give you a cake that's moist for days and tastes like someone's grandmother made it.

A Little Jewish Culinary History

Apple cake has deep roots in the Ashkenazi kitchen, where apples were plentiful and affordable across Central and Eastern Europe. Because dessert often followed a meat-based holiday meal, Jewish bakers perfected oil-based cakes that skipped dairy entirely. When apples and honey took center stage at Rosh Hashanah as symbols of a sweet new year, the apple cake earned its permanent place on the holiday table. Carried to America by immigrant families, it became a beloved fixture in Jewish-American homes and delis alike.

Cooking Tips From the Experts

• Use firm, tart apples so they hold their shape and balance the sweetness.
• Don't overmix the batter or the crumb turns dense.
• Layer the apples through the middle, not just on top, for ribbons in every slice.
• Let the cake rest overnight — the flavor and moisture deepen beautifully.

Common Mistakes to Avoid

• Using soft apples that turn to mush in the oven.
• Underbaking the dense center — test with a skewer.
• Turning the cake out too soon, before it sets.
• Skipping the orange juice, which adds moisture and a subtle brightness.