Jewish Apple cake is an amazing cake! I found the recipe in a Better Homes and Gardens cookbook about 15 years ago. Friends who have tasted this cake will attest to the fact that nothing compares to the downright delicious caramelized crust and sweet cinnamon apples layered between fluffy batter. It might even be better......dare I say......than apple pie!
Of course I haven't made it in YEARS...literally because of the amount of sugar in it (about 3 cups!) I honestly never thought I would try to make a lightened version without any sugar at all, but hey, I like a challenge! SO I decided I would try it for Christmas this year to have something to bring to my aunt's house that I could eat so I wouldn't indulge in the high fat and sugar laden traditional desserts available.
My kids loved it and relatives couldn't believe it had no sugar in it. I was just happy to have a healthier dessert to enjoy on Christmas. This is a pretty cake that can be served at any party. The company will love it and never know its healthy...really!
If you'd like to make this cake gluten free and keto, I've done that too! Check out my Keto Apple Cake adapted from this no sugar added whole wheat apple cake!
Sugar Free Apple Cake
Refined Sugar Free Whole Wheat Apple Cake
- 6 cups apples sliced, no skin
- 2 teaspoon cinnamon
- ⅓ cup Swerve sweetener or sweetener of choice
- 3 eggs
- 2 cups applesauce unsweetened
- ½ cup butter softened
- 2 teaspoon vanilla extract
- ⅓ cup apple juice
- 3 cups whole wheat pastry flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon ground nutmeg
- 1 cup Swerve sweetener
- Preheat the oven to 350 degrees.
- Combine sliced apples, cinnamon and Swerve until all apples are coated well.
- Mix together eggs, applesauce, butter, vanilla and apple juice.
- Sift in another bowl flour, salt, baking soda, nutmeg and Swerve.
- Add dry ingredients to the wet and mix well.
- Pour half of the batter into the prepared pan, then lay half of the sliced apples over the batter. repeat with batter and finish with the rest of the apples.
- Bake for one hour to an hour to 1 hr and fifteen minutes or until toothpick in center comes out clean.
- Remove cake from the oven and set it on a wire rack for 15 minutes. Then loosen edges with a knife and invert onto a plate to remove from pan. Flip back over onto a serving plate.
Hi! I would like to make this for a diabetic friend but would like to know how much of the cake is a serving.. An 1/8th? More? Less? Thank you!
Right under the title of the recipe shows 12 servings.
another MWCh here
As i am in another part of the world , the one whom is not familiar with the SWERVE thing , i wonder
Could anything else work instead sa , agava sirup , raisins ( my fvt ) , honey or datesirup ?
Thanks a beet-, cane- and cocosugarfree lot !
Honey or date syrup would work.
Thank you so much. 'sugar free mom'
It smells divine while it's in the oven
My mom passed away in 2006. She always made this cake and I completely forgot about it until I accidently came upon your website while looking for some recipes for diabetics. I can NOT believe this!!! Talk about it bringing back memories! I'm in tears writing this. Thank you so much. No where in her recipes could I find the recipe for this cake!!!!
Hi there!! This looks amazing and yummy to eat. I would to make it this weekend. Right after cinnamon, it says 1/3 cup and then a website of some sort. Could you please tell me what that 1/3 cup is? Thank you for sharing ?
Love from Guam
It's all updated.
Should you not start with the apples in the on the bund cake pan? And then batter, apples and last the batter? So when you take the cake out of the pan the apples will show? Or am I wrong?
That is a great idea!
Thank you...Thank you...Thank you for taking the time & effort to teach old ladies a new healther way to cook...
I agree with you about Truvia. I'm currently using Pyure Stevia, but very little in baking. I just concocted a low sugar apple tart that I'd love to send you the recipe for. I'm looking forward to try your apple cake recipe.
This looks great! What kind of apples is the best to use?
Honestly any ones will work well. I used Gala I believe.
I want to make this for christmas. Do you think a spring form pan would work okay. Dont really want to buy an extra pan this time of year. Thank you
Oh sure I don't see why that wouldn't work just fine.
i always follow you and loves you recipes...
but what is sucanat?
where can i found it?
what can be equal to it?
It is a less refined healthier dried cane sugar that retains lots of minerals in it. You can purchase online through iherb.com and use my coupon code YAJ035 for a discount.
Had a ton of apples soooo I made this last night ...It is very good, moist, sweetened with the sucanat and stevia..made a perfect fall treat! THanks
This cake looks so good. I usually don't buy apple cider/juice, but I do have a K-cup of apple cider, just wondering if I brewed a cup of that do you think I could use that as a substitution? Since it only uses 1/3 cup I'd hate to buy a container of juice.
That would work.