Posted by This moist and spiced Apple Cinnamon Cake, often called Jewish Apple Cake, Dutch Apple Cake, or German Apple Cake, is the ultimate autumn baking treat. Its dairy-free batter and layers of cinnamon-sugar-coated apples make it a versatile delight, perfect for breakfasts, desserts, or holiday tables like Rosh Hashanah and Thanksgiving.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Ingredients
For the Apples
- 6 medium apples, peeled and chopped (approximately 5 cups or 650 grams)
- 1 tablespoon ground cinnamon
- 5 tablespoons (62 grams) granulated sugar
For the Cake
- 1 cup (198 grams) vegetable oil
- 1 ½ cups (297 grams) granulated sugar
- ¼ cup (80 grams) apple cider or orange juice
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups (330 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
Directions
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a tube or bundt pan thoroughly with nonstick spray or lightly coat with oil and dust with flour to ensure easy release after baking.
Step 2: Coat the Apples
- In a medium-sized bowl, toss the peeled and chopped apples with ground cinnamon and granulated sugar until evenly coated.
- Set the mixture aside, allowing the flavors to meld while you prepare the batter.
Step 3: Mix the Batter
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, apple cider (or orange juice), and vanilla extract until smooth.
- Add the all-purpose flour, baking powder, and salt. Stir gently until just combined.
- Tip: Avoid overmixing the batter to maintain a light and tender texture.
- Add the eggs one at a time, mixing well after each addition. The batter will be thick, which is normal for this recipe.
Step 4: Layer the Cake
- Spoon a small amount of batter into the bottom of the prepared pan, spreading it evenly.
- Add a layer of the cinnamon-sugar-coated apples on top of the batter.
- Drizzle another layer of batter over the apples, spreading it gently with a spatula.
- Repeat the layering process until all the batter and apples are used, finishing with a layer of batter on top.
Step 5: Bake the Cake
- Place the pan in the preheated oven on the center rack.
- Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 20-30 minutes of baking.
Step 6: Cool the Cake
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely before slicing and serving.
Notes and Tips
Choosing the Best Apples for Baking
- Opt for firm and tart varieties like Granny Smith, Honeycrisp, Jonagold, Winesap, or Braeburn. These hold their shape well and provide a balance of sweetness and tang.
Make-Ahead and Storage
- This cake freezes exceptionally well. Wrap cooled slices individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature or warm slightly in the microwave for a fresh-baked taste.
Enhance the Flavor
- For an extra burst of autumn flavor, add a pinch of nutmeg or allspice to the cinnamon-sugar mixture for the apples.
Serving Suggestions
- Serve the cake warm with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for a decadent dessert.
Nutrition Facts
Serving Size: 16 g
- Calories: 400 kcal
- Carbohydrates: 51.3 g
- Protein: 5 g
- Fat: 19.8 g