Ingredients
Equipment
Method
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the pan. Lightly grease a 10 x 15-inch / 25 x 38-cm baking pan. Line the bottom with parchment if you want easier removal.
- Combine the dry ingredients. Whisk together the flour and baking powder for about 30 seconds. Set aside.
- Beat the eggs and sugar. In a large bowl, beat the eggs and 2 cups / 400 g sugar for about 2-3 minutes, until lighter in color and slightly thicker.
- Add the oil. With the mixer on low, slowly add the 3/4 cup / 180 mL oil until evenly combined.
- Add the liquids. Add the apple juice and water. Mix just until combined.
- Add the flour. Add the flour mixture gradually. Mix only until the dry streaks disappear.
- Add the pudding mix. Add the dry instant vanilla pudding mix and mix briefly until evenly incorporated.
- Check the batter. The batter should be smooth, creamy, fairly thick, and easy to spread. It will be thicker than a typical thin chocolate-cake batter.
- Add half the batter to the pan. Spread about half of the vanilla batter evenly across the prepared pan.
- Make the cinnamon batter. To the remaining batter in the bowl, add the 1/2 cup / 100 g sugar and 1 1/2 tsp cinnamon. Mix just until evenly distributed.
- Add the cinnamon layer. Spoon the cinnamon batter evenly over the vanilla layer and gently spread it toward the edges.
- Make a few gentle swirls. Run a butter knife through the batter with only about 5-6 shallow swirls. Do not aggressively mix the layers together.
- Bake. Bake at 350°F / 175°C for about 45-55 minutes. Begin checking around 42 minutes.
- Check for doneness. The top should be evenly golden, the center should no longer look shiny, the cake should spring back lightly, and a toothpick should come out clean or with a few moist crumbs.
- Protect the top if needed. If the top browns before the middle is finished, cover loosely with foil and continue baking in 5-minute increments.
- Cool completely. Place the pan on a wire rack and cool for about 1 hour. Do not glaze a warm cake.
- Make the glaze. Whisk the confectioners' sugar, vanilla, lemon juice, and 2 Tbsp / 30 mL water together until smooth.
- Adjust the glaze. If it is too thick, add more water 1 tsp at a time. Stop when the glaze falls from the whisk in a thick ribbon.
- Glaze the cake. Drizzle or spread the glaze over the completely cooled cake.
- Let the glaze set. Wait about 20-30 minutes before cutting if you want neat, clean pieces.
Notes
Ingredient Notes
- Use the pudding mix dry. Do not prepare it according to the box.
- Apple juice is the standard liquid here. It keeps the cake pareve and adds a gentle sweetness without making the cake taste like apples.
- Make ahead: This is an excellent day-before cake. Bake it, cool completely, and keep covered overnight.
- Room temperature: Store tightly covered for up to 3 days.
- Refrigerator: Up to about 5 days, though the texture is best closer to room temperature.
- Freezer: For best results, freeze before glazing. Wrap the cooled cake tightly and freeze for up to 3 months. Thaw wrapped at room temperature, then glaze after thawing.
