Cinnamon Apple Bundt Cake

This Cinnamon Apple Bundt Cake is a dense, old-fashioned Bundt cake chock full of apple slices and perfectly flavored with vanilla and cinnamon.

It’s also known as a Jewish Apple Cake because there is no dairy in the cake batter. Whatever you call this dessert, it’s utterly delicious!

Why You Must Make

When friends need comfort, I offer food. A dear friend lost her father and her grown children were returning home for the services. This is one of the best apple cake recipes around!

• This is a variation on an apple cake I’ve been making for decades, a simple batter with chopped apples and the option of adding toasted pecans if that’s your jam. 
• Bundt cakes are super easy to make, plus they feed a crowd.
• Apples are always in season so that you can make this any time of year with delicious baking apples.

Ingredient Notes

• Kitchen Staples – Flour, Salt, Sugar, Ground Cinnamon
• Baking Powder – Note that this is not the same as baking soda, and has a much shorter shelf life. If your tin has been around for a year, you may want to replace it before making this batter. To test, you can put a spoonful into a cup of hot water. It will bubble vigorously if it’s fresh.
• Eggs – Unless otherwise noted, my recipes use large eggs. They should be at room temperature for easier incorporation.
• Vegetable Oil – I keep canola oil on hand.
• Vanilla Extract – Never use artificially flavored vanilla. I like the Nielsen-Massey brand of vanilla.
• Apples – Use good baking apples, peel, core, quarter, then slice. Some varieties are listed in the frequently asked questions below.

Expert Tips

• Use your favorite baking apples. In the fall, Honeycrisp are very reliable and what I used when I updated these photos.
• My mom’s recipe used chopped apples, but I like the thinner slices because they ensure the apples are baked thoroughly.
• PRO-Tip: This recipe calls for baking powder, not baking soda. They are not interchangeable. Plus, baking powder has a much shorter shelf life and if it’s not active, your cake won’t rise properly. You can test your baking powder by putting a spoonful in a cup of hot water. If it bubbles vigorously, it’s still fresh. If it doesn’t, replace your tin before making these cookies.
• PRO-Tip: To prevent sticking, look for Baker’s Joy, a baking spray with oil and flour, or some equivalent in the baking aisle of your grocery store. If you don’t have that specific item in your kitchen, grease the pan well with shortening, then dust with flour, tapping out the excess.
• With so many apple pieces, a few are certain to caramelize and stick a bit. Selecting a tube pan with fewer nooks and crannies is a more reliable option than a traditional Bundt pan.
• PRO-Tip: Cool the cake for 10 to 15 minutes maximum before inverting it onto a cooling rack. Any longer and the cake may stick.
• PRO-Tip: Decrease the oven temperature by 25º if using a non-stick pan with a dark surface to prevent over-browning. The cake will need to be baked longer at a lower oven temperature.

Please try this yummy Jewish apple cake while apples are in season, whether to give away or for your pleasure, it’s a winner.

Frequently Asked Questions

You May Also Like:

• Apple Crumble from Diethood
• French Apple Cake
• Easy Apple Crisp
• Rose Apple Tart
• Caramel Apple Pie
• Cinnamon Apple Squares
• More Cake Recipes

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The Recipe:

Apple Bundt Cake

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Yield 10 servings

Vanilla Bundt cake with apples and cinnamon.

Ingredients

Cake

• 2 ¾ cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 ¼ cups vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla

Apples:

• 3 cups peeled, cored, quartered, then sliced apples
• 1 tablespoon cinnamon
• ¼ cup sugar

Instructions

1. Preheat oven to 350° or 325° if using a dark pan. Spray Bundt or tube pan with Baker's Joy or similar flour/oil spray or butter pan and dust with flour. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, whisk together the eggs, oil, sugar and vanilla.
4. Pour the egg mixture into the dry ingredients and mix well with a rubber spatula until well combined.
5. Pour half the batter into the prepared pan, smooth the top, then prepare the apples.
6. Mix together the apple slices with the cinnamon and sugar. Place half the apples along with some of the juice over the batter.
7. Scrape the rest of the batter over the apples, smooth the top, and evenly arrange the rest of the apples and some of the juices over the batter.
8. Bake for about 1 hour and 15 minutes to 1½ hours or until a toothpick inserted into the center comes out clean.
9. Cool for 20 minutes then remove from pan to rack to finish cooling.

Notes

Original recipe source unknown.

My mom added 1 cup chopped, toasted pecans, but I leave them out when baking for my family.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 493Total Fat: 25gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 62mgSodium: 323mgCarbohydrates: 64gFiber: 2gSugar: 41gProtein: 5g

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