Jewish Apple Cake

Layers of diced cinnamon apples are baked inside this Jewish Apple Cake. This homemade pound cake is topped with a vanilla glaze.

Layers of cinnamon sugar apples and moist pound cake baking in the oven. Doesn’t the thought of that take you back to Grandma’s kitchen?

This is an old fashioned Jewish apple cake recipe that is a must-make. Once your family has a taste, it will become a requested tradition!

What are the best apples to use for cake?

When you are baking with apples, you want them not only to have amazing flavor, but also to hold their shape. No one wants mushy apples in cake!

The best apples to use for this cake is Granny Smith apples. Their tart flavor pair well with the sweet cake.

Rome, Braeburn, Honeycrisp or Gala apples are also good choices.

How to Make Jewish Apple Cake

• Preheat oven to 350 degrees Fahrenheit.
• Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker’s Joy spray).
• Combine the cinnamon and sugars together in a medium bowl. Add the apples and toss to coat.

• In a large mixing bowl, combine the sugar, oil, eggs and vanilla. Mix well.

• In a small bowl, combine the flour, salt, and baking powder. Whisk to combine.

• Add the dry ingredients to the wet ingredients alternately with the orange juice, mixing well between each addition. Scrape the sides of the bowl as needed.

• Pour ½ of the batter into the bottom of the pan.
• Top with ½ of the chopped apples.

• Pour the remaining batter over the apples.
• Add the remaining apples to the top of the cake.

• Bake at 350 degrees Fahrenheit for 80 to 100 minutes. The exact timing will depend on the size and shape of your bundt pan. A toothpick or cake tester inserted in the center should come out clean.
• Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
• To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.

• Drizzle the cooled cake with the glaze.
• Store in an airtight container at room temperature.

How long do you allow a bundt cake to cool before removing it from the pan?

It’s important not to let a bundt cake cool tool long in a pan. If you allow cakes to cool too long, the sugar from the cake could end up sticking to the pan.

A general rule is to allow bundt cakes to cool about 10 minutes in the pan before turning it out onto a wire rack or cake plate to cool completely. As always, follow the instructions for the specific recipe you are using. This recipe calls for 10 minute in pan cooling time.

Can you reduce the sugar in this cake?

Yes! You can often reduce white sugar in cakes by at least ¼ of a cup without changing the texture of the cake. We’ve reduced the sugar in this cake by ½ cup (for a total of 1 ½ cups) and it has still turned out fine.

Can you freeze apple cake?

Yes! This cake freezes well. We recommend double wrapping any leftover cake slices. Wrap it tightly in plastic wrap, then seal it in a storage container, a zippered bag or wrap in foil.

Be sure to let the cake defrost in the refrigerator or at room temperature completely before opening the wrapping. This will help the cake stay fresh.

Jewish Apple Cake

4.68 from 31 votes

Layers of diced cinnamon apples are baked inside this Jewish Apple Cake. This homemade pound cake is topped with a vanilla glaze.

Servings 15

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

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Ingredients

 

For the apples:

• 5 medium apples peeled, cored and chopped into ½” pieces (Rome, Gala or Granny Smith)
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup white sugar
• ¼ cup brown sugar

For the cake:

• 2 cups white sugar
• 1 cup vegetable oil
• 4 large eggs (beaten)
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/4 cup orange juice

Powdered Sugar Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker’s Joy spray).
• Combine the cinnamon and sugars together in a medium bowl. Add the apples and toss to coat.
• In a large bowl, combine the sugar, oil, eggs and vanilla. Mix well using an electric mixer
• In a small bowl, combine the flour, salt, and baking powder. Whisk to combine.
• Add the flour to the egg mixture alternately with the orange juice, mixing well between each addition and scraping the sides of the bowl as needed.
• Pour ½ of the batter into the prepared pan.
• Top with ½ of the chopped apples.
• Pour the remaining batter over the apples.
• Add the remaining apples to the top of the cake.
• Bake at 350 degrees Fahrenheit for 80 to 100 minutes. The exact timing will depend on the size and shape of your bundt pan. A toothpick inserted in the center should come out clean.
• Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
• To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
• Drizzle the cooled cake with the glaze.
• Store in an airtight container at room temperature.

Video

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 331kcal | Carbohydrates: 70g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 103mg | Potassium: 193mg | Fiber: 2g | Sugar: 48g | Vitamin A: 152IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 331

Keyword apple cake, bundt cake recipe

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Recipe Inspiration: Allrecipes

Apple Cake Recipes

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