Gluten Free Jewish Apple Cake
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Sweet, moist and packed full of tender cinnamon-sugar apples, Jewish Apple Cake is a recipe you’ll want to make over and over. More dense than your average cake, this dessert recipe is the perfect way to put apples on your table this season. Add a dusting of powdered sugar and serve warm for a treat your guests are going to love!
It’s apple season, which means sweeter, tastier, and most importantly cheaper fruit is gracing the supermarket shelves. Naturally, I am now on the lookout for any apple recipe I can share with you. This one happens to be one of my all-time favorites.
Crisp, fresh apples pair perfectly with cinnamon and sugar, adding the perfect amount of sweetness to the dense, moist cake. Powdered sugar throws this apple cake over the top, giving you something to be proud of when you make this for guests.
Or just for yourself… I don’t judge.
14 years ago I found out I had Celiac. Back then, there was very little in the way of gluten free bread products. They had to be specially ordered from the little health food store around the corner from us. To be completely honest, the gluten free products we ordered were terrible. Just terrible. Dry, crumbly, and tasteless.
The gluten free market has come a long way since then!
So, the alternative to a bread-free (or tasteless) life was to learn how to make it yourself. Which is also why you’ll always find gluten free recipes on this blog.
Enter into my life: The most delicious Jewish Apple Cake ever.
…Ever. I’m serious.
I attended the closest celiac support group meeting and was handed this recipe. It’s the very first thing I baked after going gluten free, and I still love this recipe 14 years later. The original recipe is from The Village Cook Book, 1967.
Thank you The Village Cook Book.
I owe you a cake.
I did make a small change. The original Jewish Apple Cake recipe calls for gluten free “french bread & pizza mix”. I didn’t have any on hand this time, so I used my usual Bob’s Red Mill Gluten Free All Purpose Flour. It always comes out pretty good.
I also prefer granny smith apples when baking, but you can also use honey crisp, golden delicious, or macintosh. These two pretty much hold up in texture and keep their sweetness when brought to high temperatures.
I did cook mine a bit too long, so don’t worry if yours comes out a bit lighter in color. I can also assure you that this cake is being thoroughly eaten.
I still love you, slightly overcooked apple cake.
If you like this recipe, be sure to follow me here on Pinterest!
Gluten Free Jewish Apple Cake
- 3 cups (minus 6 tbsp) gluten free all-purpose flour
- 2 cups white sugar
- 4 eggs
- 1 cup vegetable oil
- 1/3 cup orange juice, (no pulp)
- 2 1/2 tsp baking powder
- 6 large granny smith apples, peeled and chopped into 2-inch pieces
- 5 tbsp sugar
- 2 tsp cinnamon
- Preheat oven to 350°F. Grease a bundt pan and set aside.
- Combine dry ingredients (flour, baking powder, sugar) in a mixing bowl.
- Add eggs, oil and orange juice. Mix batter together until completely combined (you can use a hand mixer or a stand mixer for this).
- In a separate bowl, mix together apple pieces, sugar and cinnamon.
- Pour half of the batter in prepared pan. Cover with half of the apples.
- Add the rest of the batter and top with remaining apples.
- Bake for 60-80 minutes, or until golden brown on top.
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