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.

Sarah Epperson
Source:, June 2020


Recipe Summary

15 mins
2 hrs 15 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

267 calories; protein 4.8g 10% DV; carbohydrates 42g 14% DV; dietary fiber 3.5g 14% DV; sugars 24.4g; fat 10g 15% DV; saturated fat 1.1g 6% DV; cholesterol 53.1mg 18% DV; vitamin a iu 119.5IU 2% DV; vitamin c 6.2mg 10% DV; folate 20.1mcg 5% DV; calcium 67.4mg 7% DV; iron 1.3mg 7% DV; magnesium 35mg 13% DV; potassium 167.6mg 5% DV; sodium 393.5mg 16% DV; added sugar 19g.