Here's an old-school apple cinnamon cake recipe updated for modern times (and your Vitamix!)
My family has been making this recipe for apple cinnamon cake for generations.
Over the years it’s gone through some serious “renovations”, but it still has the same basic flavor.
This year, I made the recipe easier by utilizing our Vitamix to both chop the apples and make the batter.
Whether you’re celebrating Rosh Hashanah or have an abundance of apples after a trip to the orchard, you’re going to love this updated recipe.
Habits change but the flavor can stay the same
This is a family recipe. And family recipes are sacred.
I have been making some version of this cake every fall for as long as I can remember.
It’s a classic recipe that showcases apples and cinnamon and, in my family, is eaten on the new year, Rosh Hashanah.
There’s something about preparing this cake that makes me feel connected to Jewish women around the world. I know that during the same season many of them are making a similar cake and a familiar holiday meal.
Because of that feeling, I make it every year. Whether in a dorm room or across the ocean.
Each time I contact my mother and say “hey, what’s the recipe for the apple cake?” And every year I get a photo of a stained notecard with (what we’ll call) edits.
The edits are due to the fact that:
- We’re perfectionists.
- Our tastes have evolved.
Our family eats so much healthier now than in the past. Family dinners that used to be mostly meat and creamy potatoes are now lentils and brown rice.
So even though this cake is one of our favorites, we’ve had to make some changes to keep up with the times.
Instead of white flour, white sugar, eggs, and butter, we now use a combination of healthier flours, have omitted the eggs and replaced the butter with sunflower oil. We’ve added flax seed and cut way back on the sugar.
And even with all of those changes it somehow tastes the same.
This cake is:
- Full of tart apples
Just a few edits for this years’ recipe (mainly the removal of the eggs to make it a vegan dish). The real difference this year was in the preparation.
I used our new-ish Vitamix Ascent to chop the apples and saved myself 10 precious minutes of pre-holiday-dinner-time. And I also used the Vitamix to blend the batter.
Less dishes, less hassle!
These pictures are from the batch I made in a mini Bundt pan. But I also tested it in a classic Bundt pan and it was equally as delicious and moist.
Sidenote: Bundt pans originated in my hometown of St Louis Park, MN at a company called Nordic Ware. I was gifted a red one when I moved out on my own, and it felt like I truly became a woman. Maybe even more so than my Bat Mitzvah. 🙂
I’m excited to hear how my sacred family recipe for Apple Cinnamon Cake is received by your family. Mine absolutely loved this year’s adaptation. Best part? We have a blog post to edit now instead of a notecard!
Useful tips for Apple Cinnamon Cake
If possible, use tart apples in this recipe. Any apple will do, but those are the best. Leave the skins on, extra nutrition and texture.
If you can’t find unsweetened applesauce, buy regular applesauce and use 1/4 cup less sugar.
With that said, this cake is not super sweet. We love it that way, but our taste buds have advanced away from sugary. If you want it sweet (and you want your kids to love it too), consider adding another 1/4 cup of brown sugar (or using sweetened applesauce).
Any oil will do, we used sunflower. You can also substitute all of the oil for another cup of applesauce if you’d like to omit it altogether (just make sure to grease your pan very well if you do so).
A holiday cake for your fall family meals
- apples (with skins) - 4 medium whole
- WET INGREDIENTS
- applesauce (unsweetened) - 1.5 cups
- oil (sunflower, vegetable, canola) - 1 cup
- vanilla extract - 2 tsp.
- DRY INGREDIENTS
- flax meal - 3 Tbsp.
- brown sugar - 1 cup
- whole wheat flour - 2 cups
- almond flour - 1 cup
- baking soda - 1 tsp.
- salt - 1/4 tsp.
- cinnamon - 2 Tbsp + 1 tsp.
- cinnamon & sugar - 2 Tbsp.
- Preheat oven to 350 degrees
- Wash and core apples (leave skins on)
- Put apples in Vitamix container, pulse on medium 5-8 times
- Pour into a mixing bowl
- Add the wet ingredients into the container (no need to wash)
- Blend on high for 30 seconds
- Add the dry ingredients to the conatiner
- Blend on medium until combined (do not overmix)
- Pour into bowl with apples and mix until combined
- Grease the Bundt pan and sprinkle cinnamon and sugar
- Pour the batter into the pan
- Sprinkle more cinnamon and sugar on the top (which will be the bottom)
- Bake for 40 minutes
- Check with toothpick, if still goopy, cook for 5 min increments
- When in doubt, undercooked is better for this recipe
- Let cool before flipping cake upside down on serving plate
- Snap a pic and tag #lifeisNOYOKE
- Shana tovah!
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