Classic Apple Cake

Ian Boden

2 hours

10-inch bundt cake

Classic Apple Cake on a glass cake plate

Classic Apple Cake | Photographer: Armando Rafael. Food stylist: Victoria Granof

Nearly all of the written recipes from chef Ian Boden’s grandmother Pauline, were tragically lost in a fire caused by lightning. The one that survived was this one apple cake, which was written on a card that was tucked into a cookbook. It’s wonderful for Rosh Hashanah or anytime with coffee or tea. 

Read more about Ian’s family in “How an Appalachian Chef Found His Way to His Roots Through the Kitchen” on the Jewish Food Society archive and try his recipe for egg barley (barley-shaped egg pasta).


Nonstick cooking spray for greasing

5-6 granny smith apples, peeled, cored and diced ½ inch pieces

2 teaspoons ground cinnamon

1 ½ cups plus 5 tablespoons granulated sugar

3 cups all-purpose flour

1 teaspoon kosher salt

3 teaspoons baking powder

1 ½ cups vegetable oil or other neutral oil

4 eggs

¼ cups orange juice or apple cider vinegar

1 ½ teaspoons vanilla extract

Confectioners sugar for dusting (optional)

  1. Preheat the oven to 350°F and grease a 10 inch bundt pan with nonstick cooking spray and set aside. 
  2. Place the apples, cinnamon, and 5 tablespoons of sugar in a large mixing bowl. Mix well until the apples are coated evenly in the cinnamon and sugar. Set aside.
  3. Mix the flour, salt, and baking powder in a separate large mixing bowl. Set aside. 
  4. Mix the wet ingredients: Place the remaining 1½ cups of sugar, vegetable oil, eggs, orange juice or apple cider vinegar, and vanilla extract into another bowl. Whisk well until combined. 
  5. Gently pour the wet ingredients into the flour mixture and stir until it’s smooth and just combined. Add the apple mixture and gently fold it into the cake batter until it is distributed evenly. Carefully pour the batter into the bundt pan and use a spatula to roughly even out the surface if needed. Transfer into the oven and bake for about 1 hour and 20 minutes, or until a cake tester comes out clean.
  6. Set the cake aside for 15-20 minutes to cool and then carefully place an inverted cake stand on top of the bundt pan and unmold the cake. 
  7. Let the cake cool completely for 1 hour and then serve. Dust the cake with confectioners sugar if using.