This simple nondairy apple cake, which is often called Jewish apple cake, has origins in Eastern Europe. Cinnamon and sweet-tart Granny Smith apples make for a fragrant cake, while orange juice in the batter adds a sweet, fresh touch. Make it for Rosh Hashana or any other fall holiday or occasion. The leftovers (if there are any) pair nicely with a cup of coffee the next morning.
- Baking spray with flour
- 2 ½ cups white whole-wheat flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup canola oil
- ½ cup orange juice
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 medium Granny Smith apples, peeled and chopped (about 4 1/2 cups)
- Step 1
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with baking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl; set aside.
Combine granulated sugar, brown sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until combined, about 1 minute. Add eggs and vanilla, beating just until combined. Add the flour mixture to the sugar mixture; beat until just incorporated. Fold in apples. Transfer the batter to the prepared pan and smooth the top evenly.
Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely, about 1 hour.
Equipment: 12-cup Bundt pan, stand mixer
To make ahead: Wrap cooled cake airtight and store at room temperature for up to 1 day.
Serving Size: 1 slice Per Serving: 267 calories; protein 4.8g; carbohydrates 42g; dietary fiber 3.5g; sugars 24.4g; fat 10g; saturated fat 1.1g; cholesterol 53.1mg; vitamin a iu 119.5IU; vitamin c 6.2mg; folate 20.1mcg; calcium 67.4mg; iron 1.3mg; magnesium 35mg; potassium 167.6mg; sodium 393.5mg; added sugar 19g.