Apple-Cinnamon Bundt Cake
Many of the Jewish apple cake recipes you'll find are made with vegetable oil. However, the use of only vegetable oil in a cake can lend itself to a very heavy, dense and sometimes greasy dessert. And since all the other Hanukkah dishes are cooked in oil, it's nice to take a break from the expected.
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups plus ½ cup packed light brown sugar, divided
- 4 medium Granny Smith apples, peeled, cored and cut into ½” pieces
- 1 tablespoon ground cinnamon, plus 1 tsp., divided
- 1 teaspoon table salt
- 1 cup unsalted butter, melted
- 4 large eggs, lightly beaten
- Confectioners’ sugar
- Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
- In a small bowl, combine flour, 1 tablespoon of cinnamon, baking powder, salt and baking soda. Set aside.
- In a medium saucepan, melt the butter over low heat. Let it cool slightly off heat, about 10 minutes. Whisk in 1½ cups brown sugar until smooth, then whisk in the eggs. Fold in the flour mixture until just combined. Do not overmix. Fold in apples.
- Spoon half of the batter into the prepared pan. Combine the remaining ½ cup brown sugar and 1 teaspoon of cinnamon in a small bowl. Sprinkle it over the batter already in the pan. Cover with remaining batter and smooth the top.
- Bake in the oven for 50 minutes, or until a toothpick placed in the center comes out clean.
- Remove the cake from the oven. Let it cool for 30 minutes before inverting onto a cooling rack until it cools completely. Sprinkle confectioners' sugar on top right before serving.