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Shared by Ian Boden

Classic Apple Cake

Yield: 1 apple cakeTime: 15 min active, 1 h and 40 min inactive

Classic Apple Cake

Yield: 1 apple cakeTime: 15 min active, 1 h and 40 min inactive

Family Journey

Kensington, Maryland
Staunton, Virginia

Nearly all of Pauline’s recipes that were written down — and many of the family photos — were lost in a house fire caused by lightning. The one recipe that survived was this one apple cake, which was written on a card that was tucked into a cookbook.

This recipe was shared by Ian Boden. Read more about his family in "How an Appalachian Chef Found His Way to His Roots Through the Kitchen" 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 any other neutral oil
  • 4 eggs
  • ¼ cups orange juice or apple cider vinegar
  • 1 ½ teaspoons vanilla extract
  • Confectioners sugar for dusting (optional)
DessertsRosh HashanahVegetarianPareveNorth America


  • Step 1

    Preheat the oven to 350° and grease a 10 inch bundt pan with nonstick cooking spray and set aside. 

  • Step 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.

  • Step 3

    Mix the flour, salt and baking powder in a separate large mixing bowl. Set aside. 

  • Step 4

    Mix the wet ingredients: Place the remaining 1 ½ cups of sugar, vegetable oil, eggs, orange juice or apple cider vinegar and vanilla extract into another bowl. Whisk well until combined. 

  • Step 5

    Gently pour the wet ingredient mixture into the flour mixture and stir until the mixture is 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 in 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.

  • Step 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. 

  • Step 7

    Let the cake cool completely for 1 hour and then serve. Dust the cake with confectioners sugar if using.