Please consult the OU's guidelines for checking fruits and vegetables.

Cinnamon Apple Cake
Cinnamon Apple Cake Eileen Goltz | Dairy
1 hour, 50 minutes 35 minutes
1 hour, 15 minutes
10 to 12 servings

  • 1¾ cups sugar, divided
  • ½ cup stick butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 6 oz. block-style cream cheese, softened (about ¾ cup)
  • 2 large eggs
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups chopped peeled Rome or Granny Smith apples (about 2 large)
  • Cooking spray

  1. Preheat oven to 350°F.
  2. Beat 1-1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
  3. In a small bowl combine 1/4 cup sugar and cinnamon. Place the apples in a bowl and add 2 Tablespoons of the cinnamon mixture to the apple in a bowl. Mix to coat and then stir the apple mixture into the batter.
  4. Pour the batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.**
  5. Bake for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan.**
  • *Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan; just reduce the cooking time by 5 minutes.
  • **Cool the cake completely before trying to cut. It’s best to use a serrated knife and a sawing motion when cutting this cake.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.