Name: Jewish Apple Cake – Easy Apple Cake Recipe Everyone Will Love
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 6 apples, peeled and sliced; 2 tablespoons cinnamon; 5 tablespoons sugar; 3 cups all-purpose flour; 2 cups sugar; 1 cup vegetable oil; 4 eggs; 1/4 cup orange juice; 2 1/2 teaspoons vanilla extract; 3 teaspoons baking powder; 1/2 teaspoon salt

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This easy apple cake recipe is what I reach for when I want something sweet, comforting, and honestly, foolproof. I’ve made this for birthdays, brunches, and once, just because the apples in my fridge looked too good to ignore. The warm cinnamon aroma, the moist, dense crumb, and those juicy apple chunks tucked into every bite—it’s basically a hug in cake form. If you’ve never baked a cake from scratch, don’t worry. This recipe doesn’t ask you to cream butter or fuss with layers. It’s old-school and simple, like something your neighbor’s grandma might have made in her well-worn Bundt pan. We’re talking pantry basics here, folks—flour, sugar, eggs, and oil, plus a good bit of patience while it bakes to golden-brown perfection. Whether you’re bringing it to a potluck or saving it for Sunday afternoon tea, this beginner dessert recipe has never let me down. And if there are leftovers (big if), they’re even better the next day. Trust me, this is one of those easy homemade recipes that earns a permanent spot in your baking rotation.

1) Key Takeaways
2) Easy Jewish Apple Cake Recipe
3) Ingredients for Jewish Apple Cake
4) How to Make Jewish Apple Cake
5) Tips for Making Jewish Apple Cake
6) Making Jewish Apple Cake Ahead of Time
7) Storing Leftover Jewish Apple Cake
8) Try these Cakes next!
9) Jewish Apple Cake
10) Nutrition

1) Key Takeaways

This easy apple cake recipe is perfect for beginners and uses basic pantry ingredients.
The cinnamon apple filling adds warmth and richness to every bite.
No electric mixer needed, just one bowl and a wooden spoon will do.
It stores beautifully and actually tastes better the next day.

2) Easy Jewish Apple Cake Recipe

This easy apple cake recipe from Lila Cooks (https://www.lilacooks.com) has become my quiet little obsession. It’s the one dessert I can count on when I need something foolproof but still crowd-pleasing. It’s also the perfect recipe for when you’ve got apples on the verge of turning and you don’t want to let them go to waste.

The main keyword easy apple cake recipe fits this perfectly—because let’s be honest, nobody wants a cake that feels like homework. You just slice apples, mix a quick batter, and layer them up. No fussy steps, no complicated ingredients, and no mixer needed. The cinnamon sugar gets in all the right spots, and the cake bakes up golden and tender every time.

If you love easy dessert recipes and are searching for something cozy but not overly sweet, this is it. I’ve brought it to potlucks, served it on holidays, and once ate it straight out of the pan on a rainy Tuesday. It’s that kind of cake—comforting, casual, and always the right choice.

3) Ingredients for Jewish Apple Cake

Apples: I like to use a mix of tart and sweet apples. Granny Smiths keep their texture, and Honeycrisps add a little extra juice. Slice them thin for even baking and soak them in cinnamon and sugar to bring out their best.

Cinnamon: I use a generous amount because it adds warmth and depth that balances the sweetness. The smell while baking is half the joy.

Sugar: You’ll need white sugar for the batter and some extra to mix with the cinnamon for the apples. This adds a lovely caramelized layer through the cake.

Flour: All-purpose flour works just fine. It gives the cake a good structure without making it dense.

Vegetable Oil: This keeps the cake extra moist and gives it that slightly rich texture that you only get with oil-based cakes.

Eggs: Four eggs help bind everything together and add richness. Just crack and go—no separating required.

Orange Juice: A little splash brightens the flavor and keeps the crumb soft. Don’t worry, it doesn’t taste citrusy.

Vanilla Extract: Adds another layer of cozy sweetness. Use real vanilla if you can—it’s worth it.

Baking Powder: This gives the cake its lift, so don’t skip it.

Salt: Just a bit to round everything out and enhance the other flavors.

4) How to Make Jewish Apple Cake

Step 1. Preheat your oven to 350°F and grease a Bundt pan. A good coating of flour after the grease helps the cake slide right out later.

Step 2. Mix the apples with cinnamon and sugar in a separate bowl. Set them aside while you get the batter going—this gives them time to release their juices and soak up all that cinnamon flavor.

Step 3. In a big bowl, whisk together the flour, sugar, baking powder, and salt. No need to sift unless you’re feeling fancy.

Step 4. Add the oil, eggs, orange juice, and vanilla to the dry ingredients. Stir until smooth. The batter should be thick but pourable.

Step 5. Pour half the batter into the Bundt pan, then add half of the apple mixture. Layer on the rest of the batter, then top with the remaining apples.

Step 6. Bake for about 90 minutes or until a toothpick poked into the middle comes out clean. The top should be golden brown and slightly crisp.

Step 7. Let the cake cool completely in the pan before flipping it out. This is the hardest part, but trust me, patience pays off here.

5) Tips for Making Jewish Apple Cake

Use fresh apples. That sounds obvious, but don’t skip it. Apples that are crisp will bake better and won’t turn mushy in the oven. It’s a big part of why this cake works so well with simple desserts with few ingredients.

Don’t overmix the batter. Stir it just enough to combine everything. Overworking it can make the cake dense. This batter is forgiving, though, which is why it’s great for beginner dessert recipes.

Let the cake rest after baking. Like many easy homemade recipes, it gets better after sitting for a bit. The apples settle, the cinnamon blends in deeper, and the texture firms up just enough to slice cleanly.

6) Making Jewish Apple Cake Ahead of Time

If I know I’ve got guests coming or I just want to get ahead of the game, I’ll make this cake the night before. It sits well at room temp, and the flavors only deepen. This is one of those quick and easy recipes that earns its stripes in the make-ahead category.

Once the cake has cooled, I usually wrap it in foil or keep it in a big container with a snap-on lid. You don’t need to refrigerate it unless your kitchen is super warm or you’re storing it for longer than a couple days.

In fact, I think it tastes better the second day. The apples release more juice into the cake, and the cinnamon just melts into every bite.

7) Storing Leftover Jewish Apple Cake

Leftovers are rarely a problem with this cake, but if you’ve got some left, store it covered at room temperature for up to three days. You can also refrigerate it for up to a week—just let it come back to room temperature before serving for the best texture.

If you really want to extend its life, wrap slices individually and freeze them. They thaw nicely and make a great late-night snack or lunchbox treat.

Honestly, I’ve eaten it cold, warm, and somewhere in between, and it always hits the spot. Add a little whipped cream or a scoop of ice cream if you’re feeling fancy.

8) Try these Cakes next!

9) Jewish Apple Cake