Jewish Apple Cake



  • 5 medium apples peeled, cored and chopped into ½” pieces (Rome, Gala or Granny Smith)
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup white sugar
  • ¼ cup brown sugar


  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 large eggs (beaten)
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 cup orange juice


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker’s Joy spray).
  • Combine the cinnamon and sugars together in a medium bowl. Add the apples and toss to coat.
  • In a large bowl, combine the sugar, oil, eggs and vanilla. Mix well.
  • In a small bowl, combine the flour, salt, and baking powder. Whisk to combine.
  • Add the flour to the egg mixture alternately with the orange juice, mixing well between each addition and scraping the sides of the bowl as needed.
  • Pour ½ of the batter into the prepared pan.
  • Top with ½ of the chopped apples.
  • Pour the remaining batter over the apples.
  • Add the remaining apples to the top of the cake.
  • Bake at 350 degrees Fahrenheit for 80 to 100 minutes. The exact timing will depend on the size and shape of your bundt pan. A toothpick inserted in the center should come out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
  • To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
  • Drizzle the cooled cake with the glaze.
  • Store in an airtight container at room temperature.

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