Jewish Apple Cake

A Jewish Apple Cake is a dense cake made with apples. With a new year upon us, apples represent the hope for a sweet year ahead.

Prep Time 25

Cook Time 55

Total Time 1 20

Servings 16

Baking Temp 350°F

Equipment

12-cup Bundt® pan
Stand Mixer
Medium bowl
Small bowl

Ingredients

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

Instructions

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.

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