Apple cake
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Apple cake

Wow, the weather this week was amazing. Who would ever imagine it was fall except for all the leaves falling from the trees. They are even still green; the weather has confused them too! Anyway, I had a Pyrex filled with apple slices left from Rosh Hashanah (they were sprinkled with lemon juice) that were in the refrigerator. Everyone knows how I don’t like to waste leftovers, so I searched for a quick recipe for apple cake and found one to adapt in the cookbook “Cooking With Love – The New Synagogue of Fort Lee.” It took about 5 minutes to assemble and when served, was devoured. I am sure many of our readers also have lots of fresh apples from apple picking or purchased at bargain prices waiting to be eaten or cooked. So, pick a few hard ones (don’t use Macintosh) and make the cake.

Wishing everyone a Happy Sukkot!

Apple Cake

-Rita Ginsburg

4 large or 5 small apples, sliced and sprinkled with lemon juice
2 tbsp. sugar mixed with 2 tbsp. cinnamon
grated rind of one lemon
3/4 cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup oil

Preheat oven to 400 degrees. Toss apples with cinnamon/sugar and grated lemon rind. Spray bottom of round cake pan (I have a heart-shaped pan I used.) with Pam. Mix sugar, eggs, and vanilla with hand mixer. Sift flour and baking powder together and mix into egg mixture with hand mixer. Spread apples into bottom of pan. Pour liquid mixture over apples; do not spread. You can sprinkle a little cinnamon/sugar on top. Bake for 40 minutes and check that toothpick comes out clean.

Cake will taste even better when served a day or two later. After the cake cools, wrap it tightly in foil and then in clear plastic wrap.

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