The Jewish holidays are almost behind us (Shemini Atzeret and Simchat Torah are Thursday and Friday) but apples are right in season, — and it’s a great year for them, at least in Michigan. So this seems like a good time to share this a classic recipe. It’s excellent for Shabbat dinner, Rosh Hashanah or any festive occasion.
As a variation, you can substitute sliced prune plums for the apples, which I almost like better because it gives the cake a lovely dark purple ribbon. But I haven’t seen prune plums in the market yet, and apples are tried and true!
The hardest part of this recipe is peeling and slicing the apples. After that, you just mix the batter in one bowl and assemble the cake in the baking pan. I keep a shaker of cinnamon and sugar in my cupboard to make cinnamon toast — if you do the same, you can skip the part about mixing cinnamon and sugar and just sprinkle some of the mixture from your shaker over the apples.
This cake freezes nicely too!
3 cups all-purpose flour
1½ cups sugar
1 cup vegetable oil
4 eggs, beaten well
⅓ cup orange juice
1 tsp. salt
3 tsp. baking powder
3 large, tart apples (Granny Smith are great), pared, cored and sliced thin
1 tsp. cinnamon mixed with ½ cup sugar
Confectioners’ sugar (optional)
Preheat oven to 350 degrees.
Measure everything into a mixing bowl except for the apples and the cinnamon-sugar mixture. Beat until smooth.
Pour one-third of the batter into a greased and floured Bundt pan. Arrange half the apples over the top of the batter (overlap the slices slightly) and sprinkle with cinnamon sugar. Pour on half of the remaining batter, then add the rest of the apples and some more of the cinnamon-sugar mixture. Pour the rest of the batter over the top of the apples. Bake for about an hour or until a toothpick inserted in the center comes out clean.
Remove from the pan and cool on a wire rack.
If you like you can sprinkle the top with confectioners’ sugar.