Rosh Hashanah without an apple cake would be like Thanksgiving without a pumpkin pie; an unforgivable travesty. Combining the most essential edible harbinger of a sweet new year, you’re practically asking for another 365 days of misfortune if you should overlook this staple. As we turn the page on the year 5781, let’s not leave anything to chance.
Dense with tender fruit and a moist crumb, it’s a homey, humble dessert that’s as soothing to make as it is to eat. Anyone who can wield a spatula will pull out a perfect ring of dark brown cake, aromatic spices infusing the whole kitchen with their sweet bouquet. Fool-proof and crowd-pleasing, this formula has withstood the test of time, rising to the occasion to feed parties big and small. Such a generous cake is an excellent guest itself, perfect to make ahead or keep for days after the event.
Such an easy-going treat would be welcome for any celebration, but is also just as well suited for an everyday simple indulgence.
Easy-Going Apple Cake
Dense with tender fruit and a moist crumb, it's a homey, humble dessert that is soothing to make as it is to eat. Such an easy-going treat would be welcome for any celebration, but is also just as well suited for an everyday simple indulgence.
- 2 Cups Peeled and Diced Apples
- 1/4 Cup Lemon Juice
- 3/4 Cup Water
- 2 Cups Applesauce
- 1 Cup Neutral Oil, Such as Avocado, Rice Bran, or Grapeseed
- 1 1/2 Cups Granulated Sugar
- 1 Cup Dark Brown Sugar, Firmly Packed
- 3 1/2 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- Preheat your oven to 350 degrees. Generously grease and flour a 12-cup tube pan or bundt cake pan.
- Start by tossing the apples into a bowl with the lemon juice and water. This will help prevent them from oxidizing and turning brown. Add in the applesauce, oil, and both types of sugar, mixing thoroughly to combine.
- In a separate bowl, whisk together the flour, baking soda and powder, salt, cinnamon, ginger, and nutmeg. Add the wet ingredients into the dry, folding the two together with a large spatula. Stir until just combined, being careful not to over-mix.
- Transfer the batter to your prepared pan, smoothing out the top with your spatula. Tap it a few times on the counter to release any air bubbles. Cover the pan with aluminum foil so it doesn't get too brown too quickly.
- Bake for 1 hour and 15 - 30 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool completely before slicing and serving.
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Amount Per Serving: Calories: 421Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 327mgCarbohydrates: 64gFiber: 4gSugar: 36gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
5 thoughts on “Take it Easy”
Beautiful! It’s amazing that cakes can be baked without eggs!
Thank you, and yes! It should never have to be a sacrifice!
That looks SO good and I’m sure we’d enjoy a piece for breakfast (or anytime.) Thanks for posting such wonderful recipes, Hannah, and I hope you’re enjoying a rest on Labor Day.
They do look dense and moist!
This looks wonderful, perfect for fall. Thanks!