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!

4.48 from 21 votes

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 376kcal

Author: Dahn Boquist

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 spray the pan with non-stick spray)
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.
Spread about a cup of the batter into the pan then top it with a cup of the apples. Repeat this several more times, alternating layers of apples and batter, ending with a layer of batter on the top.
Bake for 1 hour to 1 hour 10 minutes.
minutes or until a toothpick comes out clean.
Allow the cake to cool down 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.

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.

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