While Rosh Hashanah is now but a memory, it’s nice to review what worked and what didn’t, in terms of what was produced in the kitchen. The following apple cake recipe looked gorgeous, was easy to make, and serves a lot of people—more than we needed with our abbreviated pandemic guest list. Still, it stayed moist and delicious for days, for weekday snacking, which is also nice! The main thing is to cover the pan well so it doesn’t stick.
Apple Cake
Yield: 16 servings
Ingredients:
- 3/4 cup sugar
- 1 tsp. cinnamon
- 4 cups flour
- 2 cups sugar
- 1 cup canola oil
- 4 tsp. double-acting baking powder
- 1 tsp. salt
- 1 cup orange juice
- 4 eggs
- 4 large apples, peeled, cored, and sliced
- Preheat oven to 350° F. Grease tube pan with removable insert and cover with baking parchment paper. Wrap outside of pan with aluminum foil to prevent leaks. Mix and set aside 3/4 cup sugar and 1 tsp. cinnamon.
- Sift flour, sugar, baking powder, and salt. Make a well; add orange juice, oil, and eggs. Beat until very smooth.
- Put 1/2 batter into prepared tube pan. Arrange sliced apples over batter and sprinkle with reserved cinnamon sugar mixture. Repeat.
- Bake 2—2 1/2 hours or until toothpick inserted in cake comes out clean.
Note: Freezes well.