Posted by This apple cinnamon cake, sometimes called Jewish Apple Cake, Dutch Apple Cake, or German Apple Cake, is the epitome of autumn baking. It’s a versatile treat that transitions effortlessly from breakfast to dessert and makes a delightful addition to holiday tables like Rosh Hashanah or Thanksgiving. What makes this cake stand out is its moist, flavorful layers of spiced apples baked into a simple, dairy-free batter.
Duration:
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45minutes
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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a tube or bundt pan with nonstick spray.
- Coat the Apples: Toss the chopped apples with cinnamon and sugar in a bowl and set aside.
- Mix the Batter: In a large mixing bowl, whisk together the vegetable oil, apple cider (or orange juice), sugar, and vanilla extract. Add the flour, baking powder, and salt, stirring until smooth. Add the eggs one at a time, mixing well after each addition. The batter will be thick.
- Layer the Cake: Spoon a small amount of batter into the bottom of the prepared pan. Add a layer of apples, then another layer of batter, drizzling it over the apples. Continue alternating until all the batter and apples are used, ending with batter on top.
- Bake: Place the cake in the preheated oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and let it cool completely.
Notes
- Best apples for baking: Granny Smith, Honeycrisp, Jonagold, Winesap, or Braeburn.
Make-ahead tip: This cake freezes well for up to 3 months. Wrap cooled slices individually for easy thawing.
Nutrition Facts
- Serving:16g
- Calories:400kcal
- Carbohydrates:51.3g
- Protein:5g
- Fat:19.8g