Recipe

Jewish Apple Cake

A tall, tender apple cake with cinnamon sugar layers and a moist crumb that keeps for days.

By Matt Campbell

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4.8

A tall Jewish apple cake on a simple cake stand, golden brown with a crackly sugar top, sliced to show cinnamon apple layers, set on a warm-toned kitchen table with soft window light

Jewish apple cake is the kind of bake that makes your kitchen smell like you have your life together, even if you are absolutely winging it. It is tall, warmly spiced, and packed with apples in a way that feels generous, not precious. The crumb is moist (thanks, oil) and the cinnamon sugar does that magic thing where it melts into pockets and ribbons, like the cake is lightly marbled with cozy.

This version is built for real life. Nothing fancy, nothing hard to find, and no weird techniques. Just a few small moves that make it great: slice the apples evenly, coat them well, drain off excess juice if things get very wet, and do not rush the cooling. You will get crisp edges, tender slices of fruit, and a cake that is honestly better the next day with coffee.

Sliced apples in a large mixing bowl being tossed with cinnamon and sugar on a neutral kitchen counter in natural light

Why It Works

Stays moist for days: An oil-based batter means no dry cake drama on day two or three.
Big apple payoff: Two full pounds of apples layered through the batter gives you fruit in every slice.
That cinnamon sugar ripple: It melts into the cake and creates sweet, spiced seams that taste like the best part of coffee cake.
Simple, sturdy, and sliceable: Great for brunch tables, holiday trays, or a “just because I had apples” bake.

Pairs Well With

Storage Tips

Room temperature: Once the cake is completely cool, wrap it well or store in an airtight container for up to 3 days. If your kitchen runs warm, keep it in the coolest spot you have.

Refrigerator: Store tightly covered for up to 5 days. Let slices come to room temp before serving, or warm briefly so the crumb softens again.

Freezer: Freeze slices (or the whole cake) wrapped in plastic wrap plus foil for up to 2 months. Thaw overnight in the fridge or a few hours on the counter.

Best reheat move: A slice in the microwave for 10 to 15 seconds brings back that fresh-baked vibe without drying it out.

Common Questions

Why is it called Jewish apple cake?

It is a classic cake widely associated with Ashkenazi Jewish baking in the U.S., and in many families it shows up around holidays like Rosh Hashanah. Traditions vary by region and household, but the tall tube-pan shape and generous apple-and-cinnamon layers are part of what people recognize as “the” Jewish apple cake style.

Is Jewish apple cake the same as apple bundt cake?

They are cousins. Jewish apple cake is often baked in a tube pan or Bundt pan, but what makes it feel distinct is the heavy apple layering and cinnamon sugar seams, plus a moist, oil-based batter.

What apples are best?

Use a mix if you can. I like Granny Smith for structure and tang plus Honeycrisp or Gala for sweetness. Avoid very soft apples that turn to applesauce before the cake is done.

Can I make it dairy-free?

Yes, often. Many traditional versions use oil instead of butter, which can make the cake dairy-free. This recipe is dairy-free as written if you use water or a non-dairy milk. (As always, check your specific ingredients if you are baking for dietary needs.)

How do I keep it from sticking?

Grease the pan generously, then flour it, and do not rush the unmolding. Let the cake cool in the pan for about 20 minutes, then turn it out onto a rack to finish cooling.

Can I bake it in a loaf pan or 9x13?

Yes, with tweaks. A 9x13 will bake faster, usually 45 to 60 minutes. Loaf pans can work too, but plan on a longer bake and check the center carefully. The tube or Bundt shape is the easiest way to guarantee the middle cooks through.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 cup Bundt pan or tube pan
Mixing bowls (1 large, 1 medium)
Whisk
Rubber spatula
Measuring cups and spoons
Peeler and chef’s knife
Wire rack for cooling

I love cakes that do not need babysitting. Jewish apple cake is that friend. It shows up, it smells incredible, it slices clean, and it somehow tastes even better after it has had a night to settle into itself. The first time I made it, I was chasing that specific fall feeling: cinnamon in the air, coffee on the counter, and something warm that makes a kitchen feel like a kitchen. This cake nailed it.

Also, I am not above eating a slice standing up at the counter while “just checking the crumb.” Taste as you go. That is not a suggestion. That is a lifestyle.