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Classic, Moist Jewish Apple Cake (Bundt or Loaf)

Close-up of a moist slice of jewish apple cake showing its golden crumb and apple chunks.
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Make this traditional Jewish Apple Cake for your next gathering. This recipe yields a wonderfully moist and tender cake packed with apples and warm spice, perfect for holidays like Rosh Hashanah or any fall dessert occasion. It is naturally dairy-free.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice (or water)
  • 3 cups peeled, cored, and chopped apples (about 4–5 medium apples)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup extra granulated sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the chopped apples and nuts (if using).
  7. Pour the batter evenly into the prepared pan(s). Sprinkle the top evenly with the extra 1/4 cup of granulated sugar.
  8. Bake a Bundt cake for 60 to 75 minutes, or loaf cakes for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • For a brighter flavor, substitute 1/4 cup of the orange juice with fresh orange zest.
  • If you prefer a loaf cake, divide the batter between two loaf pans and reduce the baking time slightly.
  • This cake stays moist for several days when stored covered at room temperature.

Nutrition

Find it online: https://cookingbyjade.com/jewish-apple-cake-recipe-moist-tender/