Babette Friedman’s Apple Cake: A Beloved Family Recipe That Stands the Test of Time
There are some recipes that don’t just feed you—they hug you. For me, Babette Friedman’s Apple Cake is one of those.
This isn’t just any apple cake. It’s a cake that has been passed from friend to friend, clipped from old cookbooks, scribbled on recipe cards, and shared at countless family gatherings. Originating from Babette Friedman and popularized by The New York Times, this recipe has been baked in home kitchens for decades—and once you try it, you’ll understand why.
The cake is everything a good apple dessert should be: incredibly moist, full of chunks of cinnamon-sugar coated apples, and wrapped in the warm aroma of vanilla and citrus. The top gets slightly crisp while the inside stays tender and rich—like a cross between a buttery pound cake and a spiced apple bread.
I still remember the first time I baked this cake. It was a chilly autumn afternoon, and the smell of apples and cinnamon filled the house. I sliced it while it was still slightly warm, and my family devoured half the pan in one sitting. From that day, it became our go-to fall dessert.
Whether you’re serving it for Rosh Hashanah, Thanksgiving, a cozy brunch, or just because it’s Tuesday, Babette Friedman’s Apple Cake always hits the sweet spot.
🍰 Ingredients for Babette Friedman’s Apple Cake
This cake uses simple pantry ingredients, but the combination is pure magic. Here’s what you’ll need:
For the Apples:
- 6 apples (a mix of tart and sweet, like Granny Smith + Honeycrisp), peeled, cored, and diced
- 2 tablespoons sugar
- 2 teaspoons cinnamon
✨ Tip: Using two apple varieties gives more depth of flavor and texture.
For the Batter:
- 2 ½ cups granulated sugar
- 1 cup neutral oil (like canola or sunflower)
- ¼ cup orange juice (freshly squeezed if possible)
- 2 ½ teaspoons pure vanilla extract
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
🌿 Substitution Ideas:
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend.
- Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use a plant-based oil and non-dairy orange juice.
- Sugar Alternatives: You can reduce the sugar by up to ½ cup or substitute part of it with coconut sugar for a caramel note.
- Oil Swap: If you prefer a richer flavor, replace half the oil with unsweetened applesauce or melted butter.
👩🍳 Step-by-Step Instructions
One of the beauties of Babette Friedman’s Apple Cake is how easy it is to make—no fancy equipment, no complicated layers. Just mix, layer, and bake.
Step 1: Prepare the Apples
In a medium bowl, toss the diced apples with sugar and cinnamon until well coated. Set aside. This allows the apples to release some of their juices and soak up that cinnamon sweetness.
🍏 Pro Tip: Don’t skip this step—it’s what creates those beautiful cinnamon-swirled apple pockets in the cake.
Step 2: Make the Batter
In a large mixing bowl, whisk together the sugar, oil, orange juice, and vanilla until smooth. Add the eggs one at a time, whisking well after each addition.
In another bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. The batter will be thick but silky.
Step 3: Layer the Batter and Apples
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan (a Bundt pan works, too, but make sure it’s well greased).
Pour one-third of the batter into the prepared pan, spreading it out evenly. Add half of the cinnamon apples on top. Repeat with another third of batter, the remaining apples, and finish with the last layer of batter.
✨ Optional but amazing: Sprinkle a little extra cinnamon-sugar mixture on top for a subtle crunchy crust.
Step 4: Bake Until Golden and Fragrant
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
🔥 Tip: If the top starts to brown too quickly, cover it loosely with foil for the last 20 minutes of baking.
Step 5: Cool and Unmold
Allow the cake to cool in the pan for at least 15–20 minutes, then gently run a knife around the edges and invert it onto a wire rack to cool completely.
The scent at this point is heavenly—warm apples, cinnamon, vanilla, and a hint of orange.
💡 Extra Tips for Perfect Apple Cake Every Time
🍽️ Serving Suggestions:
- Serve slices warm with a scoop of vanilla ice cream or whipped cream.
- Dust with powdered sugar for a simple, elegant finish.
- Drizzle with a light caramel sauce for an indulgent twist.
- Serve at room temperature with tea or coffee for a cozy afternoon treat.
🧊 Storage & Reheating:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 5 days. Bring to room temp before serving for best texture.
- Freezer: Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat individual slices in the microwave for 15–20 seconds to revive that just-baked warmth.
🔄 Variations & Ingredient Swaps:
- Add Nuts: Fold 1 cup of chopped walnuts or pecans into the apple mixture for extra crunch.
- Spiced Version: Add nutmeg, cloves, or allspice to the cinnamon sugar mix for a deeper spice flavor.
- Mini Cakes: Divide the batter into muffin tins or mini Bundt pans and reduce baking time to 25–30 minutes.
📊 Nutritional Information (per slice, approx.)
Based on NYT Cooking’s original recipe:
- Calories: 480
- Fat: 22g
- Carbohydrates: 66g
- Fiber: 2g
- Sugars: 40g
- Protein: 5g
(Values are estimates and will vary based on substitutions.)
❓ FAQ: Babette Friedman’s Apple Cake
How long does it take to make Babette Friedman’s Apple Cake?
The prep takes about 20 minutes, and the baking time is 1 hour 15–30 minutes, depending on your oven. Cooling takes another 20 minutes.
Can I substitute the orange juice?
Yes! You can use apple juice or even a splash of milk if you prefer a less citrusy flavor. The orange juice, though, gives a subtle brightness that balances the sweetness.
Can I freeze Babette Friedman’s Apple Cake?
Absolutely. This cake freezes beautifully. Wrap it tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm slices before serving.
Can I use other fruits?
Yes—pears work wonderfully, and a mix of apples and cranberries gives a tart-sweet twist. Just keep the fruit quantity roughly the same.
🎉 Conclusion: A Classic Worth Baking Again and Again
Babette Friedman’s Apple Cake isn’t just a recipe—it’s a piece of baking history, passed down and cherished through generations. It’s rustic, beautiful, and incredibly comforting.
Whether you’re baking it for a family gathering, a holiday dessert table, or simply because you love the smell of cinnamon and apples in your kitchen, this cake delivers every time.
If you try this recipe, I’d love to hear how it turned out for you! 🍎✨
👉 Share your baking adventures in the comments below, tag me on social media, or pin this recipe for later.
Happy baking, friends! 🧡