Jewish Apple Cake
Equipment
- Bundt Pan
- Hand Mixer
Ingredients
- 4 cups Peeled and Diced Apples (This was 3 medium-sized apples for me)
- 2 tbsp cinnamon
- 1 cup vegetable oil
- 1/2 cup orange juice
- 4 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups white sugar *See Note Below
- 1 tbsp baking powder
- 1 tsp salt
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees and grease a bundt pan with spray, shortening, or butter.
- Peel and core three medium-sized apples and dice them to a small-medium size (about ¼-½ inch). You can also slice them thinly instead of dicing, but I like dicing because if I end up using a less firm apple, I will still end up with chunks of apples that didn’t dissolve in the cooking process.
- Toss the diced apples with the cinnamon and put them aside.
- Mix together the oil, orange juice, vanilla extract, and 4 eggs until the eggs have been thoroughly broken down. You can use a hand-mixer, stand-mixer, or mix by hand. I have both but chose to do it by hand.
- Mix the sugar into the wet ingredients until incorporated.
- Sift or mix flour, salt, and baking powder into the wet ingredients until combined.
- Fold in the diced apples. I like apples throughout the whole cake, but another common way to make this cake is to pour half the batter into the pan, distribute the diced apples evenly all the way around and then top with the remaining batter.
- Pour the batter into the bunt pan and tap down on the counter a few times just to make sure that the batter is evenly distributed in the pan.
- Bake in the preheated oven for 1 hour and 15 minutes. Begin checking your cake at about 1 hour and 5 minutes for doneness to account for differences in everyone’s oven temperatures.
- When the cake is done, pull it out of the oven and let it cool for 10-15 minutes before turning it out onto a cooling rack.
- Once cool, top with glaze or powdered sugar if desired, and store in an airtight container at room temperature.
Notes
*If you don’t want to top it with anything but are finding the cake to not be sweet enough, the sugar in the recipe can be increased by an additional half cup, totaling the sugar at 2 cups.