Rosh Hashanah

Laura’s apple cake

October  3, 2019
Photo by Sugarchefabby
Author Notes

This cake is sweet, tart, spiced, and soft. The perfect cake to celebrate the Jewish New year and also whenever you want cake! —Sugarchefabby

  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 16
Ingredients
  • 4 Apples (2 gala/ 2 granny)
  • 75 grams Granulated sugar
  • 15 grams Cinnamon
  • 400 grams Granulated sugar
  • 4 Large eggs
  • 60 milliliters Apple cider
  • 15 milliliters Vanilla extract
  • 235 grams Any unflavored oil (I used grapeseed)
  • 360 grams All purpose flour
  • 15 grams Baking powder
  • 5 Kosher salt
In This Recipe
Directions
  1. Peel and cut your apples into one inch chunks.
  2. Toss with sugar and cinnamon and place in a small pot. Cook on low heat until apples are tender but not mushy. 7 ish minutes
  3. While the apples cool. Whisk the eggs, oil, sugar, vanilla and apple cider together.
  4. Sift the dries together and whisk in, scraping a few times to ensure there are no lumps.
  5. Spray a bundt pan liberally with pan spray. Place one third of the batter on the bottom. Layer in 1/3 of the cooked apples.
  6. You can add in some of the apple “juice” that had been released while cooking. Repeat the layering until all the batter and apples have been used.
  7. Bake at 350 for about 40-45 minutes. About 30 minutes in, cover the cake with foil if it starts to get too much color. Uncover when there is about 5 minutes left. Stick a small knife in the cake and ensure it comes out clean.
  8. Let cool a bit before flipping the cake out!

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