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.
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.