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The Ultimate Moist Jewish Apple Cake: A Dairy-Free Rosh Hashanah Classic with Cinnamon Streusel

A close-up of a moist slice of jewish apple cake showing tender crumb and cinnamon apple filling.
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You will make this moist Jewish apple cake, a classic dairy-free dessert perfect for Rosh Hashanah or any fall gathering. This recipe features tender apples and a simple cinnamon-sugar crust.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. 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 dry mixture aside.
  3. In a large bowl, whisk together 1 cup of the granulated sugar, the vegetable oil, eggs, vanilla extract, and orange juice until well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
  5. In a separate small bowl, toss the diced apples with the remaining 1/2 cup of sugar and 1/2 teaspoon of cinnamon. If using nuts, add them now.
  6. Gently fold the apple mixture into the cake batter.
  7. Prepare the topping: In a small bowl, mix the remaining 1/2 cup of sugar with the remaining 1/2 teaspoon of cinnamon.
  8. Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the cinnamon-sugar mixture over the top.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the rack and allow it to cool completely before slicing.

Notes

  • For the best texture, use firm, slightly tart apples like Granny Smith.
  • This cake is naturally dairy-free, making it suitable for serving with any meal.
  • You can bake this recipe in two 9×5 inch loaf pans; reduce the baking time to 45-55 minutes.

Nutrition

Find it online: https://rosatasty.com/jewish-apple-cake-moist-recipe/