Rosh HaShanah Special: Apple spice cake
By Tali Simon | September 23, 2011
When I baked my first brownie mosaic cheesecake in June, I immediately started planning to make it again. It seemed Rosh HaShanah would be a good enough reason to go all out, so I mentally put it on the menu. But when I sat down earlier this month to write out the full menu plan, I couldn’t do it.
What’s Rosh HaShanah without apples and honey? My heart cried out for an apple cake.
Since there are six meals (seven, if you count seudat shlishit), I figured two desserts would cut it for us. One would be this apple spice cake, and the other a honey chocolate peanut butter bombe. (For the uninitiated, a bombe is a frozen dessert made by layering different flavors of ice cream and/or ices in a bowl-shaped mold.) And there we have it, apples and honey.
Back to the cake.
This recipe uses all of those ingredients that are so good in a muffin — brown sugar, applesauce, cinnamon, allspice. Plus, of course, the apples themselves. You could even call this cake a huge, glorified muffin. Glorified because of the caramel icing drizzled on top.
Although the cake is sitting in our freezer waiting for Yom Tov, I did take a small sample during the photo shoot. For your sake, of course. I wanted to be able to tell you from personal experience that it’s light and moist, sweet but not overly so…in other words, just about everything you could hope for in a Rosh HaShanah apple cake.
And that cheesecake I was supposed to make? It might just show up for Succos.
—–
Apple Spice Cake
(Modified from Gatherings)
Ingredients
Cake:
- 1 c canola oil
- 1 c brown sugar
- 1/2 c white sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 c applesauce
- 3 c whole wheat flour
- 2.5 tsp cinnamon
- 3/4 tsp allspice
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp salt
- 4 c apples, peeled and thinly sliced (I used a mixture of red and green)
Icing:
- 1/8 c brown sugar
- 1 1/4 Tbsp (pareve) whipping cream
- 1 T butter (or margarine, if making pareve cake)
- 1/3 c confectioner’s sugar
Directions
1. Preheat oven to 350 F/180 C.
2. In a large mixing bowl, using an electric or hand-held mixer, beat oil, sugars, eggs, and vanilla. Add applesauce and stir by hand until just combined.
3. In a separate bowl, combine flour, cinnamon, allspice, baking soda and powder, and salt. Add dry ingredients to liquid ingredients and stir by hand until just combined. Add apples, and gently stir until combined.
4. Pour into a greased and floured bundt pan (I used a springform pan). Bake for 75-90 minutes, testing with a toothpick to make sure it’s done. Cool and transfer to a serving dish.
5. In a saucepan, combine sugar, whipping cream, and butter/margarine. Heat until sugar dissolves and mixture just begins to come to a boil. Remove from heat, let cool slightly, and add confectioner’s sugar until you achieve drizzling consistency. (You may need to add another tablespoon or so of confectioner’s sugar.)
6. Drizzle icing over cake. For best results, let cool fully before slicing.
- 1 comment • Desserts • Pareve Recipes • Special Occasions
- Tagged as: apples • cake • dessert • holidays • honey • Rosh HaShanah
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