This cake is sweet, tart, spiced, and soft. The perfect cake to celebrate the Jewish New year and also whenever you want cake! —Sugarchefabby
Apples (2 gala/ 2 granny)
Any unflavored oil (I used grapeseed)
All purpose flour
- Peel and cut your apples into one inch chunks.
- Toss with sugar and cinnamon and place in a small pot. Cook on low heat until apples are tender but not mushy. 7 ish minutes
- While the apples cool. Whisk the eggs, oil, sugar, vanilla and apple cider together.
- Sift the dries together and whisk in, scraping a few times to ensure there are no lumps.
- Spray a bundt pan liberally with pan spray. Place one third of the batter on the bottom. Layer in 1/3 of the cooked apples.
- You can add in some of the apple “juice” that had been released while cooking. Repeat the layering until all the batter and apples have been used.
- Bake at 350 for about 40-45 minutes. About 30 minutes in, cover the cake with foil if it starts to get too much color. Uncover when there is about 5 minutes left. Stick a small knife in the cake and ensure it comes out clean.
- Let cool a bit before flipping the cake out!