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
Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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.
Gradually add the dry ingredients into the wet ingredients and mix until combined.
Fold the diced apples into the batter.
In a small bowl, mix the brown sugar and cinnamon for the swirl.
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.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes before carefully turning it onto a wire rack.
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
