Welcome to the enchanting world of baking, where warmth and tradition intertwine to create something truly magical. This recipe introduces you to a quintessential dessert, the Cinnamon Apple Bundt Cake, a deeply comforting, old-fashioned delight. It’s celebrated for its dense, moist crumb, generously studded with tender apple slices and infused with the timeless duo of vanilla and cinnamon. More than just a cake, it’s a hug in dessert form, perfect for sharing and creating cherished memories.
Beyond its irresistible flavor, this beloved confection is also widely recognized as a Jewish Apple Cake. This alternative name highlights a key characteristic: the absence of dairy in its batter, making it a pareve dessert suitable for various dietary observances. Regardless of what you choose to call it, one bite confirms its status as an utterly delicious and universally adored treat, destined to become a staple in your baking repertoire.
Why This Cinnamon Apple Bundt Cake is a Must-Bake
There are countless reasons why this Cinnamon Apple Bundt Cake should be at the top of your baking list. For me, food is an expression of comfort and care. When a dear friend recently faced a loss, with her grown children returning home, this classic apple cake was my go-to offering. It’s not just a dessert; it’s a gesture of warmth, a slice of solace in challenging times. This particular recipe stands out as one of the best apple cake recipes you’ll ever encounter, consistently delivering satisfaction and delight.
- A Time-Tested Recipe: This isn’t just any apple cake; it’s a cherished variation of a recipe I’ve honed over decades. Its simple batter, overflowing with tender apple slices, offers a familiar comfort. While the option to add toasted pecans is a delightful twist if you’re inclined, the core recipe remains effortlessly delicious, making it accessible for bakers of all skill levels.
- Effortless Elegance with Bundt Pans: Bundt cakes are truly a baker’s best friend. They are remarkably straightforward to make, often requiring minimal decoration beyond a simple dusting of powdered sugar or a light glaze. Yet, their distinctive fluted shape makes them appear sophisticated and impressive, perfect for any occasion. Plus, they generously serve a crowd, making them ideal for gatherings, potlucks, or simply ensuring plenty of leftovers to enjoy throughout the week.
- Apples: A Year-Round Delight: One of the greatest advantages of this recipe is its adaptability to any season. Apples are a staple fruit, readily available and delicious year-round. This means you don’t have to wait for autumn to enjoy a comforting slice of apple cake. With a wide array of excellent baking apples available, you can whip up this delightful dessert whenever the craving strikes, guaranteeing fresh, fruity flavor every time.
- Dairy-Free and Delicious: Known also as Jewish Apple Cake, this recipe is naturally dairy-free (pareve) as it uses vegetable oil instead of butter. This makes it a perfect dessert option for those with dairy sensitivities, or for serving after a meat meal in accordance with Jewish dietary laws, expanding its appeal to a broader audience without compromising on taste or texture.
Essential Ingredient Notes for a Perfect Apple Bundt Cake
Achieving the perfect Cinnamon Apple Bundt Cake starts with understanding your ingredients. Here’s a detailed look at what you’ll need and why each component matters:
- Kitchen Staples: Flour, Salt, Sugar, Ground Cinnamon – These form the backbone of almost any baked good. Ensure your all-purpose flour is fresh, your granulated sugar is finely milled, and your salt is not iodized if you prefer a purer flavor. High-quality ground cinnamon will lend a warm, aromatic spice that beautifully complements the apples.
- Baking Powder – This is your primary leavening agent, responsible for the cake’s light and airy texture. It’s crucial to note that baking powder is distinct from baking soda and they are not interchangeable. Baking powder has a relatively short shelf life, typically around 6-12 months once opened. To test its freshness, simply spoon about half a teaspoon into a cup of hot water. If it fizzes and bubbles vigorously, it’s still active and ready to make your cake rise beautifully. If there’s little to no reaction, it’s time to replace your tin to ensure your cake doesn’t fall flat.
- Eggs – Unless specified otherwise, all my recipes call for large eggs. For optimal incorporation into the batter, it’s highly recommended to bring your eggs to room temperature before baking. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform batter and contributing to a better cake structure.
- Vegetable Oil – In keeping with the tradition of Jewish Apple Cake, vegetable oil replaces butter, making this cake dairy-free while still imparting incredible moisture. I typically keep canola oil on hand, but other neutral-flavored oils like sunflower or grapeseed oil work perfectly. Avoid strong-flavored oils that might overpower the delicate apple and cinnamon notes.
- Vanilla Extract – The quality of your vanilla extract significantly impacts the overall flavor profile of your cake. Always opt for pure vanilla extract over artificially flavored versions. Brands like Nielsen-Massey are renowned for their superior quality, providing a rich, complex aroma and taste that elevates the cake from good to exceptional.
- Apples – The star of the show! Selecting the right apples is paramount for a successful apple cake. You’ll want good baking apples that hold their shape well when cooked, offering a pleasant texture without becoming mushy. After peeling, coring, and quartering, slice them relatively thinly. This ensures they cook thoroughly and distribute evenly throughout the dense batter. You’ll find some excellent variety suggestions in the frequently asked questions section below.
Mastering Your Cinnamon Apple Bundt Cake: Expert Baking Tips
To ensure your Cinnamon Apple Bundt Cake turns out perfectly every time, here are some invaluable expert tips that cover everything from ingredient preparation to baking and cooling:
- Choose Your Apples Wisely: The success of your apple cake heavily relies on the quality and type of apples you use. In the fall, Honeycrisp apples are exceptionally reliable due to their crisp texture and balanced sweet-tart flavor, and they were my choice when updating these photos. Other excellent baking varieties include Jonagold, Braeburn, Pink Lady, and Granny Smith. Aim for firm apples that will retain their shape and provide a pleasant bite even after baking.
- Slice, Don’t Chop: While my mom’s original recipe called for chopped apples, I’ve found that thinner slices are superior. They ensure the apples bake thoroughly and become tender throughout the cake, preventing any uncooked apple bits. Thin slices also distribute more evenly, giving you a burst of apple flavor in every mouthful.
- PRO-Tip: Verify Your Leavening Agent! This recipe specifically calls for baking powder, not baking soda. These two are not interchangeable and have different chemical properties. Furthermore, baking powder has a much shorter shelf life than baking soda. If your baking powder isn’t active, your cake won’t achieve the proper rise and could turn out dense. To test its freshness, simply place a spoonful into a cup of hot water. If it bubbles vigorously, it’s still fresh and potent. If you see only a few weak bubbles or none at all, replace your tin before proceeding with the recipe.
- PRO-Tip: Perfect Pan Preparation is Key! To prevent your beautiful Bundt cake from sticking, invest in a high-quality baking spray that contains both oil and flour, such as Baker’s Joy or a similar product found in the baking aisle. If you don’t have such a spray, don’t fret! Thoroughly grease your Bundt pan with shortening, ensuring every crevice is covered, then lightly dust it with all-purpose flour. Tap out any excess flour to create a perfect non-stick coating. This step is critical for a clean release.
- Consider Your Bundt Pan Design: With such a generous amount of apple pieces, a few might naturally caramelize and adhere slightly to the pan. To minimize this risk, consider using a tube pan or a Bundt pan with fewer intricate nooks and crannies. Simpler designs tend to be more forgiving than highly detailed traditional Bundt pans, ensuring a smoother unmolding experience.
- PRO-Tip: The Golden Rule of Cooling! After baking, allow the cake to cool in the pan for a maximum of 10 to 15 minutes before attempting to invert it onto a wire cooling rack. This brief cooling period allows the cake to firm up slightly, making it less fragile and easier to handle. Cooling it for too long in the pan, however, can cause it to stick stubbornly, making removal a challenge.
- PRO-Tip: Adjust for Dark Pans: If you are using a non-stick pan with a dark surface, it absorbs heat more efficiently than lighter pans, which can lead to over-browning or a tougher crust. To counteract this, decrease your oven temperature by 25ºF (about 15ºC). Be aware that baking at a lower temperature will require a longer baking time to achieve doneness, so rely on the toothpick test for accuracy.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake.
- Even Apple Distribution: When layering the apples, try to distribute them as evenly as possible. This ensures every slice gets a good amount of apple and helps the cake bake uniformly.
This yummy Jewish apple cake is truly a gem. Whether you’re baking it to share with loved ones or to savor for your own pleasure, it’s an absolute winner that promises delicious results every single time. Don’t wait for a special occasion; any day is a good day for a slice of this delightful cake!
Frequently Asked Questions About Apple Bundt Cake
For cakes, you want apples that are firm and hold their shape well, offering a good balance of sweetness and tartness, and that won’t turn to mush during baking. My top recommendations include Honeycrisp (known for its crispness and juicy, sweet-tart flavor), Jonagold (a blend of sweet and tart with a firm texture), Braeburn (crisp, tangy, and aromatic), Pink Lady (sweet, tart, and very crisp), and Granny Smith (classic tartness that brightens up sweet desserts). For this particular recipe, I used Honeycrisp, which always delivers excellent results.
To maintain its freshness and moisture, keep your apple cake well-wrapped in plastic wrap or in an airtight container at room temperature for up to a day or two. Due to the natural moisture released by the fruit, the cake can become soggy if left out for too long. After about 2 days, it’s best to transfer it to the refrigerator. When refrigerated, it should stay fresh and delicious for an additional 3-4 days. Always bring it back to room temperature or gently warm a slice before serving for the best flavor and texture.
Absolutely! Apple cakes freeze beautifully, allowing you to enjoy a slice whenever you crave it. To freeze, ensure the cake is completely cooled. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection prevents freezer burn and helps maintain its moisture and flavor. Properly wrapped, it can be frozen for up to 3 months. To serve, defrost the cake slowly in the refrigerator overnight. You can then bring it to room temperature or warm individual slices in the microwave or oven for a “freshly baked” experience.
The designation “Jewish Apple Cake” refers to its unique characteristic: it contains no butter or any dairy products. Instead of butter, vegetable oil is used as the primary fat, rendering the cake entirely dairy-free, also known as “pareve” in Jewish dietary laws (kashrut). This makes it an ideal dessert to be eaten after a Shabbat meal or a holiday feast, particularly if meat has been served, as Jewish tradition prohibits consuming dairy immediately after meat. This culinary adaptation allows for a delicious and inclusive dessert that adheres to religious observances without compromising on flavor or richness.
Yes, absolutely! Many traditional apple cake recipes include nuts for added texture and flavor. Toasted pecans or walnuts are excellent choices. You can fold about 1 cup of chopped, toasted nuts into the batter with the apples, or sprinkle them on top of each apple layer before baking. Toasting the nuts beforehand enhances their flavor significantly.
While this cake is wonderfully delicious on its own, a simple glaze can add an extra touch of elegance and sweetness. A basic powdered sugar glaze (confectioners’ sugar mixed with a little milk, lemon juice, or apple cider) drizzled over the cooled cake would be delightful. For an extra layer of flavor, consider adding a hint of cinnamon or vanilla to your glaze.
Explore More Apple and Cake Delights
If you’ve fallen in love with this Cinnamon Apple Bundt Cake, you’ll surely enjoy exploring other wonderful apple-infused desserts and classic cake recipes. Here are some fantastic recommendations to expand your baking adventures:
- Apple Crumble from Diethood
- French Apple Cake
- Easy Apple Crisp
- Rose Apple Tart
- Caramel Apple Pie
- Cinnamon Apple Squares
- More Cake Recipes
Stay connected with us for more delicious recipes and baking inspiration! Follow along on social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes – I love seeing your creations! And if you love the results as much as I do, please take a moment to give it a 5-star rating in the recipe card below. Your feedback truly makes a difference!
Apple Bundt Cake
30 minutes
1 hour 15 minutes
1 hour 45 minutes
10 servings
This delightful Cinnamon Apple Bundt Cake is a moist, old-fashioned dessert brimming with tender apples and infused with classic vanilla and cinnamon flavors. Perfect for any occasion, it’s a comforting, dairy-free treat also known as Jewish Apple Cake.
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 1 ¼ cups neutral vegetable oil (such as canola or sunflower)
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
For the Apple Filling:
- 3 cups peeled, cored, quartered, then thinly sliced baking apples (e.g., Honeycrisp, Jonagold)
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). If you are using a dark-surfaced non-stick pan, preheat to 325°F (160°C). Prepare your Bundt or tube pan by generously spraying it with Baker’s Joy or a similar flour/oil baking spray. Alternatively, thoroughly grease the pan with shortening and dust it with flour, tapping out any excess. Set the prepared pan aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until they are well combined. Set this dry mixture aside.
- In a separate large bowl, whisk together the room temperature eggs, vegetable oil, sugar, and vanilla extract until the mixture is smooth and well-incorporated.
- Pour the wet egg mixture into the bowl with the dry ingredients. Using a rubber spatula, mix until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
- Pour half of the cake batter evenly into the prepared Bundt pan and smooth the top with your spatula.
- In a medium bowl, gently mix together the thinly sliced apples with the cinnamon and ¼ cup of sugar until the apple slices are well coated. Arrange half of these cinnamon-sugar coated apple slices, along with any accumulated juices, over the batter in the pan.
- Carefully scrape the remaining cake batter over the apple layer, smoothing the top. Then, evenly arrange the rest of the cinnamon-sugar apples and their juices over the top of the second batter layer.
- Bake for approximately 1 hour and 15 minutes to 1½ hours (or longer if using a dark pan at a lower temperature). The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached, but no wet batter.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. This allows the cake to firm up. After this time, carefully invert the cake onto a wire cooling rack to finish cooling completely before slicing and serving.
Notes
The original inspiration for this beloved recipe is from an unknown source, passed down through generations. My mom often added 1 cup of chopped, toasted pecans for an extra layer of texture and nutty flavor, a wonderful addition if you enjoy nuts in your cake. However, for my family, I typically omit them to keep the focus purely on the delicious apple and cinnamon flavors. Feel free to customize with nuts if desired!
Nutrition Information:
Yield:
10
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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