This Jewish apple loaf cake is an easy and healthy loaf cake that’s perfect to make on a lazy Sunday. I scoured the web for tons of Jewish apple loaf cakes, and decided I wanted to make my own version. I spiced this loaf cake up by infusing it with lemon zest and grated carrots (I did not include the 1/2 cup of grated carrots in the recipe below, so it’s your choice!). It turned out lovely and I specifically like how the lemon zest gave it a refreshing taste and not to mention, beautiful aroma. So easy to make and delicious!
So what exactly is Jewish apple loaf cake and where does this simple, yet tasty recipe come from? Jewish apple cake is a dense cake made with apples and it is sold mostly in Pennsylvania. This recipe has limited known connection to Jewish cuisine and is actually a recipe from the Dutch population in Pennsylvania. It was mistakenly attributed to Jews because it seemed “old war” and also because it contains no dairy, and can be eaten with meat in accordance with Jewish laws of kashrut. Besides this, there are tons of science backed health benefits of apples – so why not give this delicious treat a try?
* The recipe below has been improved and edited from the original one.
*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!
Jewish Apple Loaf Cake
Soft, moist, healthy Jewish loaf cake loaded with apples.
5 apples
2 tsp cinnamon
2 cups sugar (You can definitely minimize the sugar to 1 cup if you do not like it too sweet!)
Few tablespoons brown sugar and cinnamon for sprinkling on top (I do this approximately)
3 cups flour
1 tsp salt
3 tsp baking powder
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 tsp vanilla
1 grated lemon for zest
4 tbsp sugar for apples
1. Preheat oven to 350 F, and grease and line a medium sized loaf pan.
2. Peel and core apples, then thinly slice and toss in a mixing bowl with cinnamon and sugar.
3. In a separate bowl, mix flour, lemon zest, baking powder, and salt. In another mixing bowl, combine the wet ingredients. Slowly add in the dry ingredients and mix well.
4. Pour half of the batter into the loaf pan and add apple slices on top. Then pour the rest of the batter onto the apple slices. Sprinkle brown sugar and cinnamon on top and bake for about 1 hour until golden and a toothpick comes out clean.
Hi, I was preparing the ingredients prior of making the Jewish Apple Loaf Cake today and discovered while referring to the directions an ingredient was omitted from the recipe which would be the amount of baking powder to be used.
I looked up othe recipes but the amount of baking powder varies per recipes.
Website: betterbakingbible.com
3tsp
Wow was I surprised at the fax egg. I will use flax seed in place of white sugar for a lot of my baking. This was great news!
This apple cake looks absolutely delicious! Can it be made gluten free? If so, what adjustments would need to be made? Thanks.
bonjour,
pour réaliser cette recette j’aimerai avoir les quantités en poids
sa sera plus facile pour se succulent gateaux.
merci
bonjour
peut ont utiliser des oeufs au lieu des oeuf de lin.
merci
Just Wondering if this cake would be ok to freeze? Thanks
I Michelle, I don’t see why not!
What size pan do you use
You can use a standard loaf pan size, 8-1/2 x 4-1/2 x 2-1/2 inches.
Total fail. I used the size loaf pan in recipe. Way too much batter and apples to fit. Even kept some batter and apples out. Baked over the pan and after an hour and 15 min. Let cool. Batter was raw in middle! Must use much bigger pan.
I had the same problem, way too many apples and some batter leftover. I piled the cinnamon sugar apples in muffin tins and drizzled leftover batter on top, threw in the oven with the loaf. I almost enjoy them more than the loaf! The apples cooked down with just the smallest amounts of batter and I’ve convinced myself they’re an even healthier version of this recipe!
PS I also had to bake 1 hour 40mins. I used a thermometer and the inside temp needed to be 200 to be cooked through.
Would be helpful if Apples, cinnamon, & “4 Tbls sugar” were listed together at the top of the recipe.
Hi, thank you for your suggestion! We will update this to make reading the recipe easier. Currently the recipe card application is having some issues so we are unable to update it, as soon as this is fixed we will update the recipe.
I’m sitting here saying the same thing. Not sure what I’m gonna do. I thought it was wrong to add all the sugar to the apples but my fault for not reading the directions all the way through instead of one step at a time. Kinda knew at this. Still not sure how much sugar I would have put in the apples. I don’t want to throw it all away. I’ll come up with something.
New, daa
Hi Trish, sorry I did not realize the recipe was confusing to some! If you have already mixed it please do not worry, just put it in the oven and it will be fine!
Ughh the amount of sugar for apples was deceiving- my apples now have 2 Cups of sugar on them.
It was really good! I was a bit scared filling the pan up cause it was to the top. I put it on a baking sheet expecting it to bubble over. Didn’t do it but was very close. The cinnamon and brown sugar was not listed on the recipe for the top. I just mixed the amount I wanted. I was surprised the cake totally cooked completely around the apples. I would have like the apples to be a bit firmer. Difficult to get out of the pan. I had to cut a large portion out and just dump it on a plate. It looked a mess but tasted good. After the rest cooling in the pan for a couple hours I could then cut it. It would be awesome with the ice cream.
Hi Laurel!! So glad you liked the recipe!! :)))
Have you ever divided the recipe and used 2 smaller pans? I’d love to try the mini pans with the recipe, but am hesitant to do so and trying to figureout the appropriate baking time.
Hi, Yes you can divide the recipe into two smaller pans. The baking time should be much less because now the dough will be thinner and will be quicker to bake. Just keep an eye out on it and insert a toothpick in the middle every so often and once it comes out clean it is baked. 🙂
FIVE apples!!? Bundt pan is better choice for this. How about saving half of apple mixture for the top of cake, as it’s illustrated in your picture? This wasn’t in your directions.
3 teaspoons. It’s in the ingredients under the flour and salt👩🍳
The recipe above has 3 tsp of Baking Powder. Someone asked you how much Baking SODA to add (I didn’t notice Baking Soda in the recipe). You replied to the question about how much Baking SODA to use “3 tsp of Baking SODA. Do you use both Baking Powder & Baking Soda in this recipe?
Hi Barbara, sorry about that there is no baking soda in the recipe. I am going to delete that comment to not confuse others.
Read before making…I am sorry but this has to be the worst written recipe. Nothing makes sense! Way more batter-could make 2 of them. And no instructions on how long to bake. Mine took almost 1.5 hours.
Hi Dawn, we have written in the instructions: bake for about 1 hour until golden and a toothpick comes out clean.
Oh my gosh lady’s if you didn’t read the recipe all the way through or you don’t understand something don’t make it and especially don’t blame the author for your mistake. Use your head and think about it. If you know how to cook and it sounds wrong fix it yourself. These people take the time to do this and you complain.Grow up…
YES!!!
I think you could have said what you said nicely instead of so harshly!! The!!!
Yeah, you have a nice holiday too!
I did not realize the cake dough was so thick. That would be helpful the mention that. This recipe would be better in and Bundt pan or a springform pan.