I grew up in New England and the apples from my childhood were MacIntosh. They are deliciously tart and have a soft flesh that practically turns to applesauce on a hot day. It wasn’t until I moved to Minneapolis that my apple horizons were broadened and now I am spoiled by the riches of so many local varieties of apples.
As a result, I always use at least a couple different kinds in a recipe. I pick sweet (honey gold), tart (Haralson), saucy (MacIntosh still makes the cut) and firm (Prairie Spy). You’ll have your local favorites, but keep the flavor and texture profiles in mind when choosing. Infusing apples with a golden honey-cider caramel is like matchmaking two friends. Honey as a basis for caramel is a bold and absolutely spectacular flavor shift.
Grating the apples into this apple cake also retains the moisture, packs in the flavor, but also adds a measured consistency of apple throughout the cake that I just love.
Apple season falls right around Rosh Hashanah, a time to celebrate the Jewish new year with family and friends. This cake will quickly become an old family tradition for the holiday.
You can watch me make this on Zoë Bakes on Magnolia Network! On the Apple Classics episode I visit an apple orchard to pick new apple varieties and use them in a few desserts.
Ingredients
Apple Cake
- 1 1/4 cups (300ml) mild-flavored oil
- 1 1/2 cups (300g) granulated sugar
- 2/3 cup (130g) lightly packed brown sugar
- 2 tsp pure vanilla extract make your own
- 3 tbsp hard apple cider
- 3 eggs at room temperature
- 2 cups (300g) packed grated apples, plus 2 cups (300g) apple chunks about 4 medium apples
- 2 cups (240g) all-purpose flour, plus 1 tbsp. for tossing with apple chunks
- 1 cup (130g) whole wheat flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 3/4 tsp kosher salt
Honey Glaze
- 1/4 cup (50g) granulated sugar
- 3 tbsp honey
- 2 tbsp hard apple cider
- 1/4 cup (60ml) heavy whipping cream
- 1 tbsp unsalted butter
- pinch kosher salt
Instructions
- Preheat oven to 325°F / 165°C. Generously grease and flour a 12-cup / 2.8L Bundt pan. Set aside.
- In a large bowl, combine the oil, sugar, brown sugar, vanilla, hard cider, and eggs with a spoon. Stir in the grated apples.
- In a separate bowl, whisk together the 2 cups / 240g all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Add dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.
- Toss apple chunks and 1 tablespoon flour, then fold the apples into the batter.
- Pour the batter into the prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt.
- Bake for about 1 hour 15 minutes or until a tester comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a serving plate.
Honey Glaze
- Combine all ingredients in a saucepan and bring to simmer for 2 minutes.
- Drizzle with half of the glaze over the still warm cake. Save the remaining glaze to drizzle over the cake when it is fully cooled and ready to serve.
This sounds so delicious and perfect for the upcoming Jewish Holidays!!
Do I need to make any adjustments for high altitude baking… I am at 7,000 feet in Santa Fe!
Thank you so so much!
Hi Deborah,
It may take a bit of experimenting, but here is a post that might help: https://zoebakes.com/2021/08/31/baking-at-high-altitudes/
Enjoy! Zoë
Zoe, this looks amazing and perfect with Fall coming up! Question: do you have a brand of hard cider you recommend? I’ve never purchased any before. I found “angry orchard” brand. Will that do?
Hi Wendy! Zoë used Sweetland Orchard cider, which is more like a distilled liquor than a bubbly hard cider. She suggests anything with a strong flavor. Happy baking!
Thank you Stephani! I was unable to source distilled apple liquor here in Texas, so ended up just using the Angry Orchard brand (I set it out for a night so the carbonation would leave). I used Fuji and Honey Crisp apples and I doubled the recipe for the glaze. I added a few TBS of the glaze into some whipping cream and it was absolutely to die for! One of the best recipes I’ve made in ages. I HIGHLY recommend!! Just EXCEPTIONAL!
Also, I did not have any whole wheat flour on hand, so just used all purpose for the whole recipe. It was perfect!
Wonderful!! I am so glad to hear it!
Hi Wendy,
Thank you for letting us know, someone just asked how the cake would be with all all-purpose flour and now I can let them know you still enjoyed it!
Cheers, Zoë
Can you use all purpose flour instead of wheat for the additional 1 cup? My husband is on dialysis and the wheat flour is higher in potassium and phosphate so we have to use all purpose.
Thank you
Hi Lisa! Zoë has not tested it, but another commenter said she tried it with all all-purpose flour and it worked for her. Happy baking!
Hi Lisa,
Yes, I believe this cake will turn out just fine with the switch of flours. It may alter the texture and taste just slightly, but I think you will be pleased.
Thanks, Zoë
thank you, lovely cake! Yes will have to keep the specific kind of apple I decide to use in mind for baking, love the bourbon glaze suggestion (or your preference) too to cut the sweetness!
Thank you Sabrina,
Enjoy the cake!
Zoë
Do you leave the apple skins on or remove? Thanks!!
Hi Allison,
I tend to leave them for this cake, but if you are using an apple with a particularly thick skin, then you can remove it, that’s up to you.
Enjoy! Zoë
I plan on making this cake today. Does the liquor dissipate in the glaze? I have a 3 year old granddaughter that will be eating this and I don’t want to use liquor in the glaze if the alcohol does not cook out.
Hi Pamela,
The alcohol is not cooked off, so you can go with a cider that is not alcoholic instead.
Enjoy! Zoë
I appreciate your reply. Thank you. I ended up making the glaze without the bourbon in the glaze. I added a little brown sugar and vanilla. I did also make the bourbon glaze on the side for those that wanted it.
The cake is fabulous. Everyone took some home! I will be making this again!
I just found a recipe online called Best Jewish Apple Cake that i planned to make for my book club. We are discussing Last Summer at the Golden Hotel, about the Borscht
Belt in the Catskills! I wanted to do some Jewish inspired food and this sounds amazing. I am thinking this is something I could use calvados in rather than hard cider. Thoughts?
Hi Cynthia,
I adore calvados so much and it will be brilliant with this cake.
Thank you! Zoë
Hi, I’m in the UK – what is hard apple cider please?
What would be a good alternative? Calvados?
Hi Claire,
Yes, Calvados is PERFECT!
Cheers, Zoë
Many thanks Zöe!
I’m in the middle of baking your recipe and it says kosher salt. Help!! I can’t find anywhere on you website or in the cake book section about ingredients explaining what this is. Do you mean coarse grain kosher salt or fine grain? Can other salts be substituted? Surely not measure for measure?
Hi Rachel,
You can use table salt and just use about 3/4 the amount.
Enjoy! Zoë
Thanks! Just in time!!
How far ahead can I make this cake? How long will it be tasty?
Hi. This is a cake that actually holds up really well even a couple of days after baking, because the grated apples keep it so moist. I would save half the glaze to heat up and pour over the top before serving.
Enjoy! Zoë
Can this recipe be adapted into cupcakes? Love your recipes btw!
Hi Steph,
Yes, it will have almost a muffin texture, which will be wonderful. I would say to bake them about 25 minutes, but will depend on the size of your muffins tins.
Enjoy, Zoë