The Best Jewish Apple Cake One Bowl No Mixer Perfect Every Rosh Hashanah

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Every year around Rosh Hashanah, I get asked for my apple cake recipe. It’s the one dessert that shows up on every Jewish holiday table I know, and honestly, I understand why. This cake is foolproof, requires no special equipment, and fills your house with the most incredible cinnamon apple scent while it bakes.

I learned this recipe from my neighbor Mrs. Goldstein about fifteen years ago. She’d been making it for decades, and what struck me most was how simple her method was. No electric mixer, no complicated technique. Just dump everything into one bowl, stir it up, and bake. The result is a moist, tender cake loaded with apple chunks and just enough cinnamon to make it feel like fall. The beauty of this recipe lies in its simplicity and the fact that it actually gets better after sitting overnight.

Why This Jewish Apple Cake Works Every Time

What makes this particular version special is the ratio of apples to batter. You want enough apples so every bite has fruit, but not so many that the cake falls apart. I use about four medium Honeycrisp or Granny Smith apples, peeled and cut into small chunks. The oil keeps everything incredibly moist, while a touch of orange juice brightens up all those warm spices. Don’t skip the extra cinnamon sugar on top either – it creates this lovely crackly crust that everyone fights over.

The Perfect Apple to Batter Ratio

This cake is perfect for Rosh Hashanah because apples symbolize hopes for a sweet new year, but honestly, I make it all through fall and winter. It goes beautifully with coffee in the morning or as an afternoon snack. You can serve it plain, dust it with powdered sugar, or add a dollop of whipped cream if you’re feeling fancy.

The Best Jewish Apple Cake One Bowl No Mixer Perfect Every Rosh Hashanah - Jewish recipe
Every year around Rosh Hashanah, I get asked for my apple cake recipe. It's the one dessert that shows up on every Jewish holiday table I know, and honestly, I understand why. This cake is foolproof, requires no special equipment, and fills your house with the most incredible cinnamon apple scent while it bakes. I learned this recipe from my neighbor Mrs. Goldstein about fifteen years ago. She'd been making it for decades, and what struck me most was how simple her method was. No electric mixer, no complicated technique. Just dump everything into one bowl, stir it up, and bake. The result is a moist, tender cake loaded with apple chunks and just enough cinnamon to make it feel like fall. The beauty of this recipe lies in its simplicity and the fact that it actually gets better after sitting overnight. What makes this particular version special is the ratio of apples to batter. You want enough apples so every bite has fruit, but not so many that the cake falls apart. I use about four medium Honeycrisp or Granny Smith apples, peeled and cut into small chunks. The oil keeps everything incredibly moist, while a touch of orange juice brightens up all those warm spices. Don't skip the extra cinnamon sugar on top either - it creates this lovely crackly crust that everyone fights over. This cake is perfect for Rosh Hashanah because apples symbolize hopes for a sweet new year, but honestly, I make it all through fall and winter. It goes beautifully with coffee in the morning or as an afternoon snack. You can serve it plain, dust it with powdered sugar, or add a dollop of whipped cream if you're feeling fancy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup orange juice freshly squeezed preferred
  • 4 medium apples Honeycrisp or Granny Smith, peeled and diced
  • 2 tablespoons ground cinnamon divided
  • 2 tablespoons granulated sugar for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or tube pan thoroughly with oil or cooking spray.
  2. In a large mixing bowl, whisk together the flour, 2 cups sugar, baking powder, salt, and 1 tablespoon of the cinnamon.
  3. Add the oil, eggs, vanilla, and orange juice to the dry ingredients. Stir with a wooden spoon until just combined. Don't overmix.
  4. Fold in the diced apples, making sure they're evenly distributed throughout the batter.
  5. Pour the batter into your prepared pan and spread it evenly with a spatula.
  6. Mix the remaining 1 tablespoon cinnamon with 2 tablespoons sugar and sprinkle evenly over the top of the cake.
  7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  8. Let the cake cool completely in the pan before cutting and serving. This cake actually tastes better the next day after the flavors have had time to meld.

Notes

Store covered at room temperature for up to 4 days or freeze for up to 3 months. You can substitute the vegetable oil with melted coconut oil if desired. For a slightly different flavor, try using half Granny Smith and half Honeycrisp apples.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 245mg 11%
Dietary Fiber 2g 7%
Total Sugars 28g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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