Apple Cake
For Rosh Ha Shana, it is traditional to make honey cake. So, what did I do. I made a date cake and an apple cake. This was supposed to be an upside down cake and I followed the directions except that I divided the batter into two smaller pans. I am not sure if that is the reason, my apples rose to the top. As a result, I did not turn mine but it does look very much like the original version.
Below is the original recipe except, I am using gluten-free flour and I did not flip the cake.
Apple Cake Adapted from The Kosher Baker, by Paula Shoyer
Ingredients:
Spray oil, for greasing pan
1 1/2 teaspoons ground cinnamon
2 cups plus 3 tablespoons sugar, divided
2 cups gluten-free flour mixture
5 large eggs
1 cup oil
1 teaspoon pure vanilla extract
4 apples (McIntosh, Gala, Fuji, Golden Delicious)
Method:
Preheat the oven to 350 degrees.Grease a 9 x 13-inch pan with spray oil. (I used two smaller pans.)
In a small bowl, mix the cinnamon with 3 tablespoons of the sugar.( Sprinkle on the bottom of the prepared pan. Since my bottom stayed a bottom, I sprinkled a little of this on the top after baking.)
In a large bowl, beat the flour, remaining 2 cups of sugar, eggs, oil, and vanilla with a stand or hand-held electric mixer on medium-high speed or by hand until well mixed.
Peel and core the apples, halve them and then cut into ¼-inch-thick slices. Place the slices on top of the cinnamon and sugar in the pan in 3 long rows of overlapping slices.
Pour the batter over the apples and spread evenly.
Bake for 1 hour, or until the top is browned and a skewer inserted comes out clean.
Let cool for 30 minutes and then turn over onto a large serving platter or tray.
Serve at room temperature.
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