Jewish Apple Bundt Cake

August's theme for #BundtBakers is apples! Apples are one of my favorite fruits. I eat them throughout the fall, winter and spring and sometimes right on into summer. My favorite apple is the honeycrisp apple which unfortunately has a pretty short season, but there are tons of other apple varieties out there that I enjoy.

Wendy, of A Day in the Life on the Farm is hosting this month. If you recognize her blog, it's because we participate in a ton of the same blogging events together. Thanks for hosting this month!

When I found out that the theme for August was apples, I immediately knew what recipe I wanted to make - Jewish Apple Cake. I've heard of the recipe probably a dozen times but I've never made one.

I started looking up recipes and at first, thought I was seeing things. Every recipe I found called for 1 cup of oil and between 2 ½ and 3 ¼ cups of sugar. Now, I like sweets as much as the next person, but that seemed incredibly excessive to me. But over and over again, I clicked on recipes to find similar ingredients. Eventually I decided I just needed to create my own version of this recipe and lighten it up.

Lighter Jewish Apple Cake
Source: Cookaholic Wife Creation
Servings:16 slices
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Ingredients:

- - 6 large tart or semi-tart apples

- - ⅛ cup sugar

- - 2 tablespoon cinnamon

- - ½ teaspoon nutmeg

- - 3 cups all-purpose flour

- - 1 ¼ cup sugar

- - 3 teaspoon baking powder

- - 2 teaspoon cornstarch

- - ½ teaspoon salt

- - 4 eggs

- - 2 ripe bananas, mashed

- - ½ cup orange juice

- - ⅔ cup unsweetened applesauce

- - 1 teaspoon vanilla bean paste

Directions:
1. Peel and thinly slice the apples. Place in a large bowl and sprinkle with sugar and cinnamon. Toss to coat and allow to sit for 10 minutes, then transfer to a colander to remove excess liquid.
2. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
3. In a large bowl, combine the flour, sugar, baking powder, cornstarch and salt.
4. In a small bowl whisk together the eggs, mashed bananas, orange juice, unsweetened applesauce and vanilla bean paste until combined.
5. Pour the wet ingredients into the dry and stir gently until no lumps of flour remain.
6. Add ⅓ of the batter to the bundt pan, then top with ⅓ of the apples. Repeat until you’ve used all of each, ending with the batter on top.
7. Place in the preheated oven and bake for 90 minutes or until golden brown and a toothpick inserted comes out clean.
7. Allow the cake to cool for 10 minutes before running a knife around the edges and then inverting the bundt pan over a plate.
8. Slice and serve.

I was a bit worried that replacing the oil with a combination of mashed bananas and applesauce would leave the cake too dense, but no one was able to tell I made substitutions, myself included. This tasted just like any full-fat cake made with oil and tons of sugar. I did opt to use a semi-sweet apple which I know helped me reduce the sugar content.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board.
We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

See what everyone else made!