Old-Fashioned Cinnamon Apple Kosher Bundt Recipe - Vintage Kosher Cake Recipe

Prep Time

20 minutes

Bake Time

55–65 minutes

Servings

12 servings

Ingredients

For the Cake

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 cup vegetable oil

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup orange juice or apple juice

• 3 cups peeled and diced apples

For the Cinnamon Swirl

• 1/2 cup brown sugar

• 1 tablespoon ground cinnamon

Optional Glaze

• 1 cup powdered sugar

• 2–3 tablespoons apple juice or milk substitute

• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large mixing bowl, beat the oil and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and juice.

4. Gradually add the dry ingredients into the wet ingredients and mix until combined.

5. Fold the diced apples into the batter.

6. In a small bowl, mix the brown sugar and cinnamon for the swirl.

7. Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon swirl mixture over the batter. Add the remaining batter and top with the remaining cinnamon sugar mixture. Use a knife to gently swirl the layers.

8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15–20 minutes before carefully turning it onto a wire rack.

10. If desired, whisk together the glaze ingredients and drizzle over the cooled cake before serving.

Serving Suggestions

• Serve warm with hot tea or coffee

• Pair with fresh apple slices and honey

• Dust lightly with powdered sugar for a classic vintage finish