Jewish Apple Cake


  • 6 apples, any variety, peeled, cored, and chopped
  • ¼ cup sugar
  • 1 tablespoon ground cinnamon
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  1. Heat oven to 350°F. Generously coat a bundt pan with non-stick cooking spray. Set aside.
  2. Mix 1 tablespoon ground cinnamon and 1/4 cup sugar together in a small bowl to combine. Toss apple chunks with sugar and cinnamon blend. Set aside.
  3. Whisk flour, salt, and baking powder together in a large bowl. Set aside.
  4. In a separate bowl, whisk oil, 1 cup granulated sugar, 1 cup brown sugar, eggs, vanilla, and orange juice until well blended. Pour wet ingredients into dry and stir until fully incorporated into a batter.
  5. Pour half of batter into bundt pan, top with half of apple mixture. Pour second layer of batter over apples, then top with remaining apples.
  6. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 45 minutes. Cake is ready when a cake tester comes out clean from the bottom and middle layer of cake.
  7. Dust with powdered sugar prior to serving.