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The Best Moist Jewish Apple Cake with Cinnamon Crumb Topping

Close-up of a moist slice of jewish apple cake featuring tender cake, cinnamon apples, and a thick brown sugar crumb topping.
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This is the best Jewish apple cake recipe, yielding a wonderfully moist, tender cake packed with apples and topped with a classic cinnamon-sugar crust. It is a perfect Rosh Hashanah dessert or fall apple dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar, divided
  • 1 tablespoon ground cinnamon, divided
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 3 cups peeled, cored, and chopped apples (about 5 medium apples, use Granny Smith or Honeycrisp)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, whisk together 1 1/2 cups of the granulated sugar, 2 teaspoons of the cinnamon, and the chopped walnuts (if using). Toss the chopped apples with this mixture until they are evenly coated. Set the apples aside.
  4. In a separate large bowl, whisk together the remaining 1/2 cup of sugar, vegetable oil, eggs, vanilla extract, and orange juice until well combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold the coated apple mixture into the batter using a spatula.
  7. Pour half of the batter into the prepared pan. Sprinkle half of the remaining cinnamon-sugar mixture over the batter. Top with the remaining batter, and then sprinkle the rest of the cinnamon-sugar mixture over the top layer.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Carefully invert the cake onto the wire rack and allow it to cool completely before slicing.

Notes

  • For the moistest cake, use a mix of tart and sweet apples.
  • You can make this a dairy free apple cake since it uses oil instead of butter.
  • If you do not have a tube pan, you can bake this as an apple loaf cake recipe in two 9×5 inch loaf pans, reducing the bake time slightly.
  • This classic apple cake recipe keeps well at room temperature for several days.

Nutrition

Find it online: https://cutcooktaste.com/jewish-apple-cake-recipe-moist-cinnamon-crust/