This dense, fruity Jewish Apple Bundt Cake is easy to make, perfectly balanced, and has an unbeatable texture.
Jump to RecipeThe Best Way to Bake with Apples
I've always loved apple desserts, especially apple pie, which was a Thanksgiving staple. However, my introduction to Jewish apple cake changed everything. I discovered it while dating my husband and hosting my first Hanukkah, drawn in by the rich history of Jewish cuisine. Eager to learn traditional recipes, I made the Jewish apple cake, which turned out dense yet moist, perfectly balanced in sweetness and fruitiness. One bite leaves you craving more!
What is a Jewish Apple Cake?
This dense cake, made with fresh apples, is believed to have originated in Poland and is commonly served on Rosh Hashanah, the Jewish New Year. Apples symbolize the hope for a sweet year ahead, traditionally dipped in honey during the holiday. Popular on the U.S. East Coast, particularly in Pennsylvania, New Jersey, and Delaware, this cake is unique for being dairy-free, using vegetable oil instead of butter to adhere to kosher dietary laws, which prohibit mixing meat and milk. This is commonly referred to as kosher food, or foods that conform to to the Jewish dietary regulations of kashrut.
How to Prepare the Apples
The key ingredient in this cake is apples, and the type you choose matters. Different apples have unique textures and flavors:
- Honeycrisp: Known for their incredible crunch, Honeycrisp apples are crisp and juicy, with a slightly tart flavor that adds a refreshing zing. Their texture holds up well in baking, making them perfect for pies or cakes, where you want a satisfying bite.
- Gala: Sweet and mild, Gala apples are a favorite for many bakers because they require less sugar in recipes. Their tender flesh and delightful sweetness lend themselves beautifully to cakes and desserts, making them a great choice for those who prefer a subtler apple flavor.
- Granny Smith: With their bright green skin, Granny Smith apples are unmistakable and pack a powerful tartness. Often used in sauces and pies, their acidity balances the sweetness of other ingredients, making them an essential apple for adding depth and flavor in baked goods.
- Golden Delicious: These apples are sweet and have a thinner skin, which makes them easy to bite into. Their sweetness is well-suited for both fresh eating and baking, contributing a lovely flavor without being too overpowering.
There's no "right" apple for Jewish apple cake; however, I prefer using Gala for its balanced sweetness and moist texture, mixing varieties can create a unique flavor profile!
A Gluten-Free & Dairy-Free Batter
This gluten-free and dairy-free batter combines familiar dry and wet ingredients.
Dry Ingredients: A blend of gluten-free flour (I prefer Bob's Red Mill Gluten Free 1-to-1 Baking Flour), baking powder, nutmeg, and salt.
Wet Ingredients: Cream together cane and brown sugar with vegetable oil using an electric mixer. Add four eggs one at a time, then mix in less than a cup of almond milk and a splash of vanilla extract. I prefer almond milk over orange juice for its creaminess.
After mixing, sift in half of the dry ingredients, followed by three-quarters of a cup of applesauce. The applesauce not only reduces oil usage but also keeps the batter moist and enhances the apple flavor. Finally, sift in the remaining dry ingredients and mix until combined.
Layering the Apple Cake
Unlike other recipes that fold the apples into the batter, the traditional Jewish apple cake uses a layering method. It starts with an even layer of batter poured into a large bundt cake pan. Then, a layer of apples is added over the batter. Here's the key to the layering: you don't cover the apples. Instead of pouring the batter over the apples to the very top, you use a spoon to drizzle the batter over the fruit. Next, you add another layer of apples and continue this process until a final layer of batter is added. Finally, you bake the cake at 350 degrees for 75 minutes!
The Dairy-Free Frosting
Vanilla frosting is very straight forward to make. While dairy-free frosting may sound intimidating, it too is easy and fast to make. The only difference is using dairy-free butter or margarine in place of regular unsalted butter. Soften your dairy-free alternative by allowing it to sit at room temperature for thirty minutes to one hour. Then, sift two cups of powdered sugar into a bowl. Sifting helps ensure there are no lumps in the frosting. Once the butter has softened, add it to the bowl and use an electric mixer to combine. It'll take some time for the butter to mix with the sugar but just continue to do so on low speed.
Once combined and creamy, add a splash of vanilla extract to the bowl. Mix again on low speed for less than a minute. Make sure not to over mix the frosting. It's very easy to do so and can turn the frosting from silky smooth to grainy in no time. Finally, refrigerate the frosting for 20 minutes before frosting. When the cake has cooled to room temperature, generously frost the top of the bundt cake. Finish the cake with fresh orange zest before serving.
Gluten-Free Jewish Apple Cake
Course: DessertDifficulty: Easy8
servings25
minutes1
hour15
minutesThis sweet cake is such a delicious way to use apples and pay homage to a Jewish holiday.
Ingredients
- For the Apples
5 Gala apples, peeled and cubed
¼ cup brown sugar
2 teaspoons cinnamon
½ teaspoon salt
- For the Batter
4 cups gluten-free baking flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon salt
½ cup vegetable oil
1 cup cane sugar
½ cup brown sugar
4 eggs
¾ cup almond milk
2 ½ teaspoons vanilla extract
¾ cup apple sauce
- For the Dairy-Free Frosting
2 cups powdered sugar
6 tablespoons dairy-free butter, softened
1 teaspoon vanilla extract
Orange zest for garnish
Directions
- For the Apples
- Combine the apples, sugar, cinnamon and salt in a small bowl. Mix together, then set to the side.
- For the Batter
- Preheat the oven to 350 degrees Fahrenheit and grease a large bundt cake pan
- In a medium-sized bowl, combine the flour, baking powder, nutmeg and salt
- In a large bowl, add the two sugars and vegetable oil
- Use an electric mixer to combine the sugars and oil for 90 seconds on medium-low speed
- Then, add the eggs one at a time, mixing between to well incorporate
- Add the almond milk and vanilla extract, then beat to combine on medium-low speed
- Slowly sift in half the dry ingredients to the bowl, mixing on medium speed to incorporate.
- Add the apple sauce and mix again before adding the other half of the dry ingredients
- Once thoroughly mixed, add an even layer to the bottom of the prepared cake pan
- Next, cover with a layer of apples
- Drizzle the batter over the apples, but don't completely cover them
- Then, add more apples and repeat this process until you end with a layer of batter
- Bake for 75 minutes, or until a toothpick comes out clean
- Remove from oven and allow it to cool in the pan for 15 minutes
- Finally, remove from pan and cool on a wire rack
- For the Dairy-Free Frosting
- Sift the powdered sugar into a bowl, then add the dairy-free butter
- Use an electric mixer to cream together until smooth
- Add the vanilla extract and mix again
- Refrigerate for 20 minutes, then frost the top of the bundt cake once cooled
- Garnish with fresh orange zest and enjoy!
Notes
- Store in an air tight container in the refrigerator up to three days
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