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Apple Cinnamon Cake

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.

Ingredients:

  • baking spray with flour
  • 2 ½ cups white whole-wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup neutral oil, such as canola or avocado
  • ½ cup orange juice
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 medium granny smith apples, peeled and chopped (about 4 1/2 cups)

Directions:

  1. 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.
  2. 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.
  3. 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.

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