Embrace sweet, spiced goodness with this Jewish Apple Cake.
Jewish apple cake is a simple yet delicious dessert with roots in Poland. It’s dairy-free by design to suit families needing a pareve dessert that can be enjoyed after a meat-based meal, in accordance with Jewish dietary laws.
Though I’m not Jewish, I keep coming back to this cake. The layers of apples folded into thick batter always bake into soft, sweet pockets that are so satisfying to sink your teeth into. Each bite is jammy and fragrant, with a flavor that is comforting and instantly recognizable. The orange juice is a delicious twist that adds a gentle brightness to the batter, while the vanilla and cinnamon add warmth and depth. Perhaps my favorite quality of this cake is that it’s not heavy; it won’t weigh you down or make you feel like you’ve over-indulged if you enjoy a slice after a big meal.
A few years ago, I brought a Jewish apple cake to a fall gathering because I wanted a dessert that was easy to slice and serve a crowd. The dish was empty before the night was over. No matter what your faith is, this traditional cake will satisfy every single time.
What is pareve?
Pareve means this food contains no meat, no dairy, and no mixing conflicts according to kosher dietary laws. The key pareve rules state that you don’t cook or bake dairy and meat together, you don’t serve them on the same plates, and you don’t eat them in the same meal. Because pareve foods are considered neutral, they don’t trigger those restrictions.
In this apple cake, oil replaces butter. Juice replaces milk. Kosher baking tends to prioritize ingredient independence so dishes can be served after any meal without conflict.
How do I store leftovers?
Cool your leftover apple cake fully, then wrap or store it in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to 3 months. I suggest thawing in the fridge or on the counter overnight.
Serving suggestions
You can make this Jewish apple cake for dessert after a traditional Jewish Brisket and Homemade Matzo. I also like to serve it for dessert after a classic Roast Chicken. You could eat the cake at room temperature, or, if you feel fancy, warm the cake up a bit and serve it with a scoop of vanilla ice cream—dairy-free if you want to keep the meal pareve.
Jewish Apple Cake
Ingredients
For The Apples:
- 3 apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
For The Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Extra cinnamon and sugar for topping
Instructions
- Preheat your oven to 350°F and grease and flour a Bundt pan. Peel and slice the apples.
- In a small bowl, combine the 2 tablespoons of sugar and the cinnamon. Mix together until combined. Add the sliced apples and stir until coated.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, orange juice, eggs, and vanilla extract. Add the wet ingredients to the flour mixture and stir well with a wooden spoon.
- Scrape down the sides and ensure all ingredients are fully combined.
- Pour half of the batter into the greased Bundt pan and spread half of the apple mixture over it. Add the remaining batter to the pan and top with the rest of the apples. Sprinkle it with some cinnamon sugar.
- Bake the apple cake for 1 hour and 15 minutes or until a toothpick comes out clean. Allow the cake to cool to room temperature before serving.
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