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The Most Moist & Tender Traditional Jewish Apple Cake (Dairy-Free)

A close-up of a moist slice of jewish apple cake showing chunks of baked apple throughout the crumb.
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This is the traditional Jewish Apple Cake recipe you need. It stays incredibly moist and tender, packed with apples and cinnamon spice. It is naturally dairy-free, making it perfect for holidays like Rosh Hashanah or any fall gathering. Learn how to make this heirloom dessert with simple, clear steps.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice
  • 2 tablespoons orange zest
  • 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1 tablespoon ground cinnamon
  • 1/2 cup packed light brown sugar (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mix aside.
  3. In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, orange juice, and orange zest until well combined. This forms your wet base.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix the batter.
  5. In a separate small bowl, toss the diced apples with the cinnamon and brown sugar until the apples are evenly coated.
  6. Gently fold the cinnamon-sugar apples into the cake batter using a spatula.
  7. Pour the batter into your prepared pan. Sprinkle any remaining cinnamon-sugar mixture evenly over the top of the batter.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  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 the best texture, use apples that hold their shape well when baked, such as Granny Smith or a mix of apples.
  • If you want a glaze, mix 1 cup powdered sugar with 2 tablespoons of orange juice until smooth, then drizzle over the cooled cake.
  • This dairy free apple cake freezes well once cooled. Wrap tightly in plastic wrap and foil.

Nutrition

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