Jewish Apple Cake in Bundt Pan
This Jewish Apple Cake is a delightful treat with a unique layered construction. The tender cake batter is interwoven with layers of sweet and tart apples, creating a moist and flavorful dessert. The bundt pan gives the cake a beautiful presentation, making it perfect for special occasions or simply enjoying with a cup of tea.
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Ingredients:
For the Apples:
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| Ingredient | Quantity |
|---|---|
| Apples | 4 medium (Granny Smith or Honeycrisp work well), peeled, cored, and sliced |
| Ground Cinnamon | 2 teaspoons |
| Granulated Sugar | 1/4 cup |
For the Cake Batter:
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| Ingredient | Quantity |
|---|---|
| All-purpose Flour | 3 cups |
| Granulated Sugar | 2 cups |
| Vegetable Oil | 1 cup |
| Large Eggs | 4 |
| Orange Juice | 1/4 cup |
| Baking Powder | 2 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Vanilla Extract | 2 teaspoons |
Instructions:
- Prepare the Apples:
- In a medium bowl, combine the sliced apples, ground cinnamon, and 1/4 cup granulated sugar.
- Toss until the apples are evenly coated. Set aside while you prepare the cake batter.
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure easy release.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar, vegetable oil, eggs, orange juice, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
- Assemble the Cake:
- Spoon about one-third of the batter into the prepared bundt pan, spreading it evenly.
- Arrange a layer of the cinnamon-sugar-coated apple slices over the batter.
- Repeat with the remaining batter and apples, ending with a layer of batter.
- Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the bundt pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
Enjoy!
