Jewish Apple Pear Cake
If fall had a signature scent, it would be this cake baking in the oven—sweet apples, juicy pears, cinnamon, and just enough nostalgia to make your kitchen feel like a hug. This Jewish Apple Pear Cake comes courtesy of my friend Geoff, who has the uncanny ability to make desserts that disappear faster than you can say “Just one more slice.” (Spoiler alert: you will have more than one slice.)
This cake is everything you want in a cozy dessert—moist, warmly spiced, and studded with chunks of fruit so generous they practically count as a serving of produce. Geoff swears by this recipe, and after one bite, I knew he was onto something.
It’s the kind of cake you bring to a gathering and leave with an empty plate and several recipe requests. Or, if you’re like me, it’s the kind of cake you “accidentally” forget to share.
Whether you serve it for Rosh Hashanah, brunch, or a Tuesday that just needs improving, this cake delivers comfort with every forkful. So grab your apron (or don’t—this one’s pretty forgiving), and let’s bake a little joy, one apple-pear-filled bite at a time.
A Great Dessert
Jewish apple pear cake is a delightful dessert that combines the sweetness of apples and pears with a moist, flavorful cake batter. This cake is a testament to the rich culinary heritage of Jewish cuisine, blending traditional ingredients with modern twists. The combination of fruit provides a unique texture and flavor profile that sets this cake apart from other desserts.
The cake typically features layers of thinly sliced apples and pears nestled within a cinnamon-spiced cake batter. The fruit slices not only add sweetness and moisture but also contribute a lovely visual appeal, creating a mosaic-like pattern when the cake is sliced. The cinnamon adds warmth and depth, complementing the natural sweetness of the fruit.
One of the hallmarks of Jewish apple pear cake is its versatility. While it can be enjoyed as a dessert, it is also often served as a sweet accompaniment to afternoon tea or coffee. Its comforting flavors and textures make it popular for gatherings, holidays, and celebrations.
History
Jewish Apple Pear Cake doesn’t come from one definitive place or moment in time—it evolved from a rich tradition of Jewish baking that traveled across continents and generations. Jewish home bakers created this kind of cake as a practical and delicious way to use seasonal fruit, especially apples and pears in the fall.
In Ashkenazi Jewish communities, apple cake became especially popular around Rosh Hashanah, when apples dipped in honey symbolize hopes for a sweet new year.
As Jewish immigrants settled in North America, they adapted old-world recipes to include what was fresh, available, and abundant. Pears joined apples in some versions, adding extra moisture and a subtle, mellow flavor that balanced beautifully with cinnamon and vanilla.
Cooks baked these cakes in tube pans or bundt pans, layering in fruit and batter, often without dairy so they could serve it after a meat meal in keeping with kosher dietary laws.
Over time, the Jewish Apple Pear Cake became a staple in many Jewish-American households—simple to make, easy to share, and impossible to resist. It’s not just a dessert; it’s a story of resilience, adaptation, and sweet tradition wrapped in a golden, fruit-filled slice.
Cooking Tips
Fruit Prep is Everything
Use firm, ripe fruit: Choose apples like Honeycrisp, Fuji, or Granny Smith, and pears like Bosc or Anjou. They hold their shape and don’t turn to mush.
Peel and chop evenly: Uniform chunks (about ½ inch) ensure even baking and perfect bites.
Layer Like a Pro
Alternate batter and fruit: Don’t just dump it all in—layer batter, then fruit, then repeat. This gives you beautiful pockets of fruit throughout the cake.
Moisture & Flavor Boost
Oil instead of butter: Traditional recipes use oil, making the cake moist and pareve (non-dairy).
Add citrus: A bit of orange juice or zest brightens the flavor and complements the fruit.
Spice it Right
Use warm spices: Cinnamon is essential, but a pinch of nutmeg or clove adds depth.
Mix spices into the fruit before layering so they infuse the chunks, not just the batter.
Bake Low and Slow
Use a tube or bundt pan for even baking and that classic look.
Bake at 325–350°F until a skewer comes out clean—don’t rush it or the middle might stay gooey.
Cool Before Cutting
Let it cool completely before slicing. The flavors settle and the texture firms up—resist the urge to dig in early!
Bonus Tip
This cake tastes even better the next day!
Bartlett Pears
Bartlett or Williams pears are a popular pear variety prized for their sweet, juicy flesh and distinctive bell shape. Originating in England, Bartlett pears have become widely cultivated worldwide, particularly in the United States, where they are a staple in orchards and grocery stores.
One of the defining characteristics of Bartlett pears is their buttery texture and succulent flavor. When ripe, their skin transitions from green to yellow, signaling their readiness for enjoyment. The flesh is smooth, aromatic, and exceptionally juicy, offering a delightful burst of sweetness with every bite.
Bartlett pears are a beloved pear variety known for their sweet, juicy flesh and versatile culinary uses. Whether enjoyed fresh or incorporated into your favorite recipes, Bartlett pears never fail to delight with their delightful flavor and texture.
Granny Smith Apples
Granny Smith apples are a popular and versatile apple variety known for their bright green skin, tart flavor, and crisp texture. Originating in Australia in the 19th century, these apples were named after Maria Ann Smith, who first cultivated them in her garden. Today, Granny Smith apples are grown in various parts of the world and have become a staple in kitchens everywhere.
One of Granny Smith apples’ defining characteristics is their tartness, which adds a refreshing and tangy contrast to sweet dishes. They are excellent for baking, as their firm flesh holds up well during cooking, maintaining its shape and texture. Whether used in pies, crisps, or tarts, Granny Smith apples add a lively burst of flavor that elevates any dessert.
Macintosh apples
McIntosh apples, often called “Macintosh,” are a classic apple variety cherished for their sweet-tart flavor and tender flesh. Originating in Canada in the early 19th century, McIntosh apples have become one of the most popular apple varieties in North America and beyond.
These apples are easily recognizable by their bright red skin, sometimes adorned with green patches, and their white, juicy flesh. The texture of McIntosh apples is somewhat softer compared to other apple varieties, making them particularly well-suited for applesauce, pies, and baked goods. When cooked, McIntosh apples break down easily, creating a smooth and velvety texture that enhances the richness of desserts.
In addition to their culinary uses, McIntosh apples are also enjoyed fresh, offering a perfect balance of sweetness and tartness. Their refreshing flavor profile and juiciness make them popular for snacking and adding to salads.
Apple Pear Cake
Ingredients
- 2 Bartlett pears
- 2 Granny Smith apples
- 1 Macintosh Apple
- 5 tablespoons sugar
- 3 teaspoons cinnamon
- 1 cup vegetable oil
- 2½ cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups unbleached flour
- 1 teaspoon salt
- 3 teaspoon baking powder
- ⅓ cup orange juice
Instructions
- Preheat the oven to 350° F. Grease tube pan.
- In a large bowl, beat well the oil sugar, eggs and vanilla.
- Stir in the flour, salt and baking powder.
- Add orange juice.
- Peel and slice the fruit and mix with 5 tablespoons of sugar and cinnamon.
- Make layers of batter and fruit.
- Bake 1½ hours.
- Let cool in pan before inverting.
5 Responses
Thanks..im going to try this recipe this weekend..
Hi there,
Loved the Reluctant Gourmet story. I live in Philadelphia as well. I am a pure vegetarian and not too crazy about working with eggs. Can you suggest an alternative to eggs in desserts?
This cake is easily one of my new favorites! The recipe was great and I had no problem with sticking. Thanks for sharing it!
Thank you for posting this great recipe!
I’ve been making this for years now and just pulled it out again to make while on a family trip at an air bnb. It’s easy (no mixer or fancy Ingredients required), and is delicious for dessert or brunch. Good quality fruit makes all the difference (as with all fruit desserts).
Thanks agein
Thanks, Lee for letting me know.