Jewish Apple Cake with Orange Glaze
This incredibly moist Jewish apple cake is loaded with apples and a hint of orange zest. It is dairy free, and you're certain to get rave reviews and comments each time you serve it!
Servings: 16 servings
Ingredients
For the Apples
- 6 apples peeled and diced (2-1/2 pounds)
- ¼ cup sugar 50 grams
- 2 teaspoons lemon juice
- 1 tablespoon cinnamon
- 1 teaspoon allspice
For the Cake
- 1-¾ cup granulated sugar 350 grams
- ¼ cup honey 85 grams
- 1 tablespoon orange zest
- 3 eggs
- ¾ cup oil
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour 360 grams
- 2-½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
FOR THE GLAZE:
- 1 cup powdered sugar 113 grams
- 2 tablespoons orange juice
Instructions
- Pre-heat the oven to 325°F. Grease and flour a 12 cup bundt pan or a 10-inch tube pan (or use Bakers Joy spray with flour).
- Mix the diced apples with the sugar, lemon juice, cinnamon, and allspice. Set them aside while you prepare the batter.
- In a bowl, whisk together the sugar, honey, eggs, oil, orange juice, orange zest and vanilla.
- Sift the flour, baking powder, baking soda, and salt over the wet mixture and stir until combined. Use a wide spatula to gently fold the apples into the batter.
- Pour the batter into the prepared pan.
- Bake for 70 to 90 minutes or until a toothpick comes out clean. Start checking for doneness around the 1 hour mark.
- Allow the cake to cool to room temperature before removing it from the pan. To remove the cake, slide a thin spatula or knife around the edges of the pan then invert it on a serving platter and slip off the pan.
Make the glaze:
- Combine the powdered sugar and the orange juice in a small bowl and whisk it until it is smooth. If you want a thinner glaze add a smidgen more juice.
- Drizzle the glaze over the cake.
Video
Notes
- Make sure you use a 12-cup bundt pan. A smaller bundt pan will not fit all the batter for this cake. Since the batter is thick, you can use an angel food pan with a removable bottom, just make sure it is 10 inches in diameter.
- If you do not use honey in the cake batter then increase the sugar to 2 cups and increase the oven temperature to 350°F and only bake the cake for 55 to 60 minutes. The oven temperature needs to be a bit lower if you use honey because honey will make the cake brown faster.
Nutrition
Serving: 1 | Calories: 376kcal | Carbohydrates: 67g | Protein: 3.8g | Fat: 11.5g | Saturated Fat: 1.6g | Cholesterol: 31mg | Sodium: 241mg | Fiber: 3g | Sugar: 46g
