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Apple Crown Cake (yes, the one!)

(For those who missed this, I'm bringing it back to the home page for Rosh Hashana ~ also, this photo was just sent by Marc Jacobson who has to make more for Rosh Hashana as they ate this one!)

This Apple Crown Cake recipe has been used to make thousands of cakes, especially at Rosh Hashana. I wish I could claim to be the creator of such a popular item, but I am not. The recipe comes from Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky, available for purchase in our cookbook library. The apple crown cake is featured beautifully on the cover of the book. My photo is of slices ready for packaging in 'boxed dinners' for the hotel. The cake is light and moist, the apples are fresh sweetened with honey and cinnamon.

I can think of many people who ritually purchased the Apple Crown Cake. I can only think of one who, right after we closed the bakery, had her order rescinded! Three years later and I recently learn of this incident. Dorothy, I will never look at another one of these cakes without thinking of you and your broken foot.....and no apple cake! A thousand apologies and thanks for being my accountant just the same. And, I have to add, the most competent and awesome accountant ~ oh, and your husband is a happenin' number cruncher, too! 

Kosher Status: Parve
Number of servings: 1 x 10", or 2 x 7" tube pans
Main Ingredient(s): Apples
Preparation Time: 00:30
Cooking Time: 00:50
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


  • 2 1/2 pounds Granny Smith Apples or other tart baking apples
  • 1/3 cup honey
  • 1 tablespoon cinnamon


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 1/3 cup orange juice
  • 1 tablespoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt


  • 3 - 4 tablespoons apricot jam, heated in the microwave


Preheat oven to 325', with rack centered in the oven.

Peel and core the apples. Split the rings in 1/2. Using an apple peeler produces the most even results. See 'Kitchen Gadgets' to view.

Gently toss the peeled apples with the cinnamon and honey. Count out 14 1/2 rings and set aside. They'll be used on the top. Crunch the rest of the apples into a little bit smaller pieces. Set aside.

Assemble the remaining ingredients.

Put all the cake ingredients (not the apples) into the mixing bowl. Beat on low to blend. Turn the mixer to high and beat for 2 minutes. This is very important. We need to incorporate air into the mixture so the cake is nice and tall after it bakes.

If using a 10" tube pan, this recipe will make 1 cake. If using 7" tube pans, it will make 2. It will also make a 9" x 13". Spray the bottom of the cake pan with non-stick spray.

For a 10" tube pan:

Put 1/3 of the batter into the bottom of the pan.

Sprinkle 1/2 the apples on top of the cake batter. Make sure they lay flat and don't stand up against the side of the pan.

Add another layer of the batter. Follow with the rest of the apples (but not the ones for the top). Add the remaining batter. Smear it over the apples as it is sort of stiff. You can also moisten your fingers in the liquid from the apples and then move the batter with your finger tips. It helps with the sticking.

Arrange the remaining apples around the top of the cake. Drizzle any honey/cinnamon that may be left over the top of the cake. Bake a 10' for an hour or so. The cake is done when it springs back all the way after being pressed with a finger on top.

When the cake is baked, remove from the oven and let sit about 1/2 hour on a wire rack, still in the pan. Cut around the outside of the cake with a long, thin knife to loosen. When you cut, press the metal of the knife to the metal of the pan. That way, you won't cut chunks out of the cake. Remove the outer pan, leaving the cake to cool longer attached to the center pan piece. Once cooled, use the knife to cut the bottom of the cake from the pan, again, knife against the metal, not the cake.

Invert and gently slide the cake off the center of the pan. Set onto cake plate.

Heat the apricot jam in the microwave, thin with a little hot water if it is too thick. Brush over top of cake to glaze. Allow cake to cool before cutting.

Rate this Recipe:


trea: So good! Made this for erev Yom Kippur in a bunt pan. Worked perfectly. Made it the day before and it stayed moist and fresh, even for the break fast. Thanks!
Andrea: This cake looked so good I had to try it and I'm glad I did! I have a question about the timing, though. The recipe calls for baking at 325 for 50 minutes or about an hour, the video said about an hour and 15 minutes. Well in my case I baked it for an hour and 20 minutes at 325 and then another 10 minutes at 350 before it was done. Is there an error in the temperature--should it be 350? The cake was great, and the texture was wonderful--it was like a bread pudding. All my guests raved about it, so it was great, but I'd appreciate some clarification as to timing/temperature! Thanks!
Rich: Wow, what a great cake. I do agree with Andrea regarding the cooking time. After an hour at 325, I had to turn up the oven to 350 and bake it a full 30 minutes extra before it was done. Next time I will bake it at 350 and check it after 70 minutes. But I must is delicious and oh so moist too.
Leah: Thanks for sharing; maybe my commercial oven is faster so I use 325' as I don't like the honey to burn. Time is one thing, the 'finger springing back' is more reliable.
Carole: It looks delicious! Can I be frozen?
Leah: Absolutely, start today and freeze honey cake, apple cake, kugels, and challah. It is all amazing even after freezing.
Sara: Hi Leah and readers. I am so thrilled to have found you this year! The aroma of the Apple Crown Cake is filling my kitchen as I type! I agree that the temperature of 325 should be cranked up to 350 and I will do that next time..I have been extending the one hour in 15 minute on my third interval..but it looks gorgeous!
lillian: I just baked this in a bundt pan and it turned out wonderfully. I think the cook time discrepancy may come down to convection or not. When I select convect bake at 350 degrees it automatically reduces it to 325 degrees. I baked for one hour selecting 350 degrees on bake connect and it was the perfect amount of time. Hope this helps!
Susan: This cake is delicious. I also baked it at 325 for an hour, but when it was not done, I turned it up to 350 and baked it 20 more minutes.
Leah: Yes, time varies as does ovens. That is why the finger springing back test is necessary. It really is the best test!
talby: Should have read the comments before baking! I made this last year and it turned out perfectly!! I made it this year due to a request from guests and it's not servable!! After baking for about 90 minutes (and the top got crisp and started to crack) I had difficulty doing the spring back test. I saw batter seeping up through cracks so tested with a skewer....batter was still raw. Baked more & even covered the top with foil. Finally took it out. This morning I cut into it and it's NOT done!! ;( Hate to throw it out...such a waste. Can't serve it this way. Is there anything I can do with it to save all those ingredients (not to mention the apples and all the peeling time!!")
Toffie: Ji! It can be frozen?
Toffie: Ji! It can be frozen?
Leah: Yes, this cake can absolutely be frozen; we used to freeze hundreds at a time as it was impossible to make so many in a tight time frame. Very moist and cuts great when still slightly frozen.

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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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