Ingredient List
For the Apple Cake:
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 cup shortening
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 4 cups finely diced or shredded, peeled apples
  • 4 teaspoons ground cinnamon
  • 4 tablespoons brown sugar
  • Confectioners’ sugar, optional
For the Apple Cake:
  • Preheat oven to 350°F. Grease and flour or spray with baking spray made with flour a 12-cup Bundt® pan.

  • In the bowl of a stand mixer fitted with paddle beat eggs; add sugar, shortening and vanilla. Mix on medium until creamed and fluffy.

  • In a medium bowl, whisk together the flour, baking powder and salt. Add to egg mixture and beat until combined. Stir in apples until evenly incorporated. Batter will be thick.

  • In a small bowl, combine cinnamon and brown sugar.

  • Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over batter. Run a knife through batter to swirl. Repeat with remaining batter and cinnamon mixture.

  • Bake 50 – 60 minutes, until a toothpick or wooden skewer inserted in the center comes out clean and internal temperature is 200°F – 210°F.  Let cool in the pan on a wire rack for 20 minutes, then run knife around edges of pan to loosen sides of cake. Turn the cake out onto a wire rack to cool completely.

  • Just before serving, dust the cake with confectioners’ sugar.

  • NUTRITION INFORMATION PER SERVING (1 SLICE, 101g): 310 calories, 13 g total fat, 4g saturated fat, 0g trans fat, 45mg cholesterol, 230mg sodium, 45g carbohydrate, 2g dietary fiber, 31g total sugars, 3g protein, 35mcg folate, 1mg vitamin C, 1mg iron.

  • Image: Jewish Apple Cake.

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