I’m not going to lie, I’m very impressed with my photography skills these days! Thanks to a special someone, I put fresh batteries in the big boy camera to photograph my apple cake. My Rosh Hashana contribution this year was desert and Jan requested I make an apple cake. WTF?! So I went on pinterest and found this simple recipe. I have to admit, it was a hit…
It turned out better than I thought with vanilla ice cream on top.
FOR THE APPLES
- 4 apples – I used gala apples
- lemon juice to prevent apples from browning as you cut (~1T)
- 2 tablespoons butter
- 1-2 tablespoon sugar
- 1 cup flour
- 3/4 cups sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Preheat oven to 350º F. Grease and flour a 9-inch cake pan, springform or square pan. (If you want to plate this, use a springform; otherwise, just serve it out of the pan.)
- Peel and core the apples, then cut into ~12 slices. Sprinkle with lemon juice (you don’t need much – maybe a tablespoon or so for 4 apples) while the others are being sliced to prevent browning.
- Heat margarine in pan over low heat and add apples and 1-2 T white sugar. Stir for ~10-15 minutes until apples soften. Some of the liquid will soak into the apples, but if too much of it starts to evaporate, then turn the heat down.
- While the apples are on the stove top, mix together the remaining ingredients — flour, sugar (the 3/4 C), eggs, oil, baking powder, and vanilla. No mixer is required – you can just mix everything by hand even though the batter is quite thick.
- Add half the warm apples (juices and all) to the batter and mix. Then pour into the prepared pan and spread the batter evenly with a spatula . Arrange the remaining apple slices on the top of the batter as decoratively as possible (though even a mishmash will look nice).
- Sprinkle the cake with sugar if you’d like and bake for 1 hour. As it bakes, the high egg content causes the cake to rise up as the heavier fruit sinks slightly and the demerara sugar helps creates a crackly crunchy crust that caramelizes slightly at the edges and where the fruit juices pool.
- Cool in pan and serve. I doubt you’ll have leftovers.