New this month
Get the Allrecipes magazine just $7.99

Jewish Apple Cake


"Family favorite for years! Super moist apple cake!"
Added to shopping list. Go to shopping list.


3 h 50 m servings 545 cals
Original recipe yields 12 servings (1 - 9 inch tube cake)


  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.
  2. Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
  4. To make glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 32
  1. 35 Ratings

Most helpful positive review

The best cake. I used Powdered sugar and orange juice - omited butter from glaze and drizzled over top - see picture. Try it!!!

Most helpful critical review

I have made several Jewish Apple Cakes over the years and found this one to be dry, lacking in flavor and poor in texture. The lack of flavor along with the glaze made the cake overly sweet.

Most helpful
Most positive
Least positive

The best cake. I used Powdered sugar and orange juice - omited butter from glaze and drizzled over top - see picture. Try it!!!

I have made this cake for over 30 years, and is still the one favorite in the family! Was suprised to see the recipe here. Is a must try one...

Very moist cake. Good even without glaze! I used apple cider instead of orange juice in the cake and the glaze to give it more apple flavor. Also cut cinnamon to 1 tablespooon - that was plenty!...

Yummy! I have made this 2x in the past 2 weeks - first time according to recipe (except I cut bake time down to 1 hour), 2nd time I substituted 1/2 c. unsweetened applesauce for 1/2 c of the oi...

Very moist and a great cinnamon taste throughout but not overbearing. I would use the glaze, it adds to the favor of the cake. Great for church events, family events and more. A real keeper. I w...

Yum! Used apple cider vs. OJ as recommended. Glazed after it cooled & removed fr the bundt pan. Will probably use loaf pans next time & glaze while hot. This is an excellent/hardy cake. Ve...

This cake is outstanding easy to make and delicious.I will be making this cake for a long time. This cake needs another star!!!!!!!!!!!!!!!!!!!!!

This cake was good but not to-die-for. I think, however, that was mainly due to over baking. You do NOT need an hour and 25 mins. This makes the crust rock hard and it doesn't absorb the glaze. ...

I love this cake! I've made it four times in as many weeks. It's a hit and now my signature cake!