There are so many versions of the delicious Jewish Apple Bundt Cake and this one is a favorite of mine. It has 2 layers of apples and it’s dense and moist thanks to the generous amount of oil in the cake!
It is basically like an apple coffee cake, and you can serve it with or without the glaze.
This recipe has a lot of apples and cinnamon!
It is a traditional cake that originated in Poland, and it’s served during Rosh Hashanah.
My recipe is similar to the popular one on Allrecipes. I have more apples in mine, and more sugar and cinnamon. I have a little different technique to it too using the syrup from the apples.
People love it! It is sweet and delicious!
It’s a great cake for the fall, but I enjoy it anytime! Apples are a favorite of mine all year round!
I often make it in 2 smaller 5-cup Bundt cake pans, one for giving and one for home!
See pictures how I make it in the slideshow below.
Enjoy!
Jewish Apple Bundt Cake
Equipment
- 1 standard 10-cup Bundt pan
- or 2 small 5-cup Bundt pans optional
Ingredients
APPLE MIXTURE:
- ½ cup sugar
- 1 tablespoon cinnamon
- 6 apples peeled, cut in small chunks
CAKE:
- 4 eggs
- 1 cup oil
- ¼ cup orange juice
- 1 tablespoon vanilla extract
- 2 cups sugar
- 3 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
GLAZE:
- 2 cups confectioner’s sugar
- ¼ cup water
- 1 teaspoon corn syrup
Instructions
- Preheat the oven to 350℉.
- Generously spray or grease and flour a standard Bundt cake pan or two 5-cup smaller Bundt pans.
- In a small bowl, mix the cinnamon, sugar, and apples together. Set this aside while making the cake batter. It will create a liquid syrup which you will use also.
- In a large bowl, by hand or with a mixer, beat the eggs, oil, orange juice, vanilla extract and sugar until smooth.
- In another bowl, mix the flour, baking powder, and salt and add it to the egg mixture.
- Pour half of the cake batter into the pan.
- Top with half the apples.
- Spread the rest of the cake batter on top.
- Spread the remaining apples and drizzle the liquid syrup from the apples all over the top too.
- Bake at 350℉ for 70-80 minutes or until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. With a knife, loosen the edges of the cake and invert it onto a serving plate.
- Store at room temperature for 3 days or in the refrigerator for a week.
Thanks, Donna! It’s a good one! Well-loved here.
Angie, I can’t wait to try it! If you made it, it has to be scrumptious!!!!