Jewish Apple Cake from Bubba's Recipe Box

Jewish Apple Cake from Bubba's Recipe Box

Made  times
Janyce 11

"There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser."
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3 h servings 528 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 83.1g
  • 27%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 341 mg
  • 14%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


  • Cook's Notes:
  • Use Granny Smith apples if you like it a little more tart. Drizzle the left over juice from the apple-cinnamon mixture over the cake for added sweetness and a light sheen.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 41 Ratings

Most helpful positive review

Wow - this is one awesome Jewish Apple Cake! And it's definitely a crowd pleaser as the submitter states. It sweet, moist, rises beautifully and is absolutely delicious. I didn't have Rome Bea...

Most helpful critical review

I did not care for this recipe. It was heavy and too, too sweet. It also stuck to the new bundt no-stick pan.

Wow - this is one awesome Jewish Apple Cake! And it's definitely a crowd pleaser as the submitter states. It sweet, moist, rises beautifully and is absolutely delicious. I didn't have Rome Bea...

If you want the cake a little more moist, decrease flour by 1/4 cup.

Heavenly! To make it healthy version: replace 1 c oil with 1 c unsweetened applesauce; use 1 c egg beaters instead of 4 whole eggs; reduce white sugar by 1/2 c. For flavor, try replacing the 3/4...

Wonderful and easy!! This is a very tasty, not too sweet cake that is a cinch to make. I substituted 1/2 C. of the oil with applesauce and didn't have the dryness problem some reviewers complain...

Absolutely phenomenal recipe! I just got a new fridge yesterday, and in unloading and reloading, I came upon a bag of cranberries that really needed to be used - NOW. So I first made cranberry s...

I use about 5-6 granny smith apples and it tasted great. This is my go to recipe during the fall and winter.

I have known Janyce for over 10 years, her apple cake is the best! She broght it to work to rave reviews on several occasions-you go girl!

i wanted to use up the last of my fall apples, so i made this recipe based on the rave reviews it got. i made the following alterations: 1 c. unbleached flour, 1 c. whole wheat pastry flour, 1 ...

Wow! Great cake- I've made it 3 times now and it is fantastic!! The only alteration I make is to substitute 1/2 C. olive oil and 1/2 C. plain yogurt for the 1 C. vegetable oil. Thanks for shar...

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