Jewish Apple Cake

by Sabrina Snyder

Last Update:

2 Comments

12 servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
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My easy Jewish Apple Cake recipe is an amazing fall dessert with fresh apples and honey glaze. Parve style cake perfect for High Holidays.

If Apple Pie is your go-to apple dessert for the fall, you are going to love this delicious Jewish Apple Cake. It’s the perfect fall Dessert for any family.

Sabrina’s Jewish Apple Cake Recipe

Jewish Apple Cake is a simple yet gorgeous bundt cake recipe full of amazing flavor, plus the fresh apple pieces make it an incredibly moist cake too. Even though it has no dairy, the eggs are what make it rich and delicious. The versatility of this cake can be served during brunch, or as a dessert to round out your evening meal.

Dinner, then Dessert

Jewish Apple Cake Recipe

My easy Jewish Apple Cake recipe is an amazing fall dessert with fresh apples and honey glaze. Parve style cake perfect for High Holidays.
Yield 12 servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American, Jewish
Author Sabrina Snyder
Close-up of sliced cake with apples.
PrintRate

Ingredients
 

Cake Batter:

  • 3 cups flour
  • 2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs , beaten
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract

Filling:

  • 3 medium fuji apples , peeled cored and diced
  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Honey Glaze:

  • 1/4 cup honey
  • 3 tablespoons water

Instructions

  • Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
  • Into a large bowl sift together the flour, sugar, baking powder and salt.
  • Make a well in the middle of the dry ingredients.
  • Add in the oil, eggs, orange juice and vanilla extract.
  • Whisk until just combined.
  • Add ⅓ of the batter to the bundt pan.
  • In a small bowl toss the apples, sugar and cinnamon to make the filling.
  • Add half the apples to the top of the batter in pan.
  • Add another ⅓ of the batter to the pan.
  • Top with remaining apples then top with the remaining batter.
  • Bake for 65-75 minutes or until a toothpick comes out clean.
  • Let cool for 10 minutes before inverting onto a cake stand.

Honey Glaze:

  • Add the honey and water to a small saucepan on medium heat until it just starts to come to a simmer.
  • Brush the honey mixture over the cake.
  • Allow the cake to cool completely before serving.

Nutrition

Calories: 499kcal | Carbohydrates: 76g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 211mg | Potassium: 124mg | Fiber: 2g | Sugar: 50g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi! Can I use a regular 9” round (or square) cake pan for this? And do you think I could sub olive oil? Thanks!

    Reply

    1. You can sub out pan sizes for this recipe. Olive oil will change the taste of the cake slightly.

      Reply