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. Source:, June 2020

Sarah Epperson


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; 10 g total fat; 1.1 g saturated fat; 53 mg cholesterol; 394 mg sodium. 168 mg potassium; 42 g carbohydrates; 3.5 g fiber; 24 g sugar; 4.8 g protein; 119 IU vitamin a iu; 6 mg vitamin c; 20 mcg folate; 67 mg calcium; 1 mg iron; 35 mg magnesium; 19 g added sugar;