Bonnie Stern’s Apple Cake

I have been a huge fan of Canadian chef and author, Bonnie Stern, for decades. I own all of her fabulous cookbooks and have used them countless times over the years; the multiple stained pages prove that! Bonnie’s recipes are healthy and tasty, which is why I have always gravitated towards them. Bonnie also attended the same summer camp (Camp Kadimah), like Jeff, so there is a double connection.

When I saw her Instagram post featuring both Bonnie and her Apple Cake on Canada’s Global TV morning show, I had to watch it. I DMed her that I was going to make the cake and feature it on the blog because I always present an “apple something” recipe for Rosh Hashana and this one fits the bill!

We brought the cake up to Lake Tahoe this evening. Jeff, Yale, and I were staring at this delectable Apple Cake with eager eyes. They both glanced over at me and I said, “ok. just one piece!” It smelled and looked so good that we dug in…after all, this year it’s just the three of us, so we decided to treat ourselves to a pre-holiday taste! The result: moist and oh so delicious!

This is an easy cake to prepare and serve at your holiday meal!

Ingredients:

  • 2 eggs
  • 1 cup of sugar
  • 2/3 cup of vegetable oil
  • 1/4 cup of orange juice
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of flour (you can use gluten-free)
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 teaspoon cinnamon
  • 1/2 cup of brown sugar
  • 4-5 of apples (I used a combination of Gala and Fuji) cored, peeled, and chopped
  • 1/4 of cup walnuts, toasted and chopped

Directions:

  1. With an electric mixer beat eggs and sugar together until light. Beat in oil, then add orange juice and vanilla.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Add to the egg mixture and stir until combined.
  3. In a third bowl, combine brown sugar, cinnamon, apples, and walnuts.
  4. Spread about half of the batter in an oiled and parchment-lined 9-inch springform pan, bundt or tube pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top may not cover the apples completely.
  5. Bake in a preheated 350 Fareinheight oven for about 50-60 minutes until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce the heat to 325 degrees Fareinheight.
  6. Cool on a cake rack
  7. Remove carefully from the pan and serve from a pretty cake plate.
  8. Shana Tova!

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Lesley Wolman

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