By Tali Simon | August 19, 2013
What makes this cake better than every other apple cake out there? The presentation. Somehow, rows of apple slices covering the top of the cake seem so much more elegant than batters with cubed apples mixed throughout. I’ve done that kind, too. I just think this one is super pretty.
If you want to get a head start on your yom tov cooking, desserts are a great way to go. Many baked goods — this cake included — can be stored in your freezer for quite some time. On erev Rosh Hashanah, all I’ll have to do is unwrap this baby from its plastic layers and put it back on that serving plate you see in the photo, and just like magic, dessert is done.
For a classic cake with an upgraded presentation, find a half-hour and get this thing in the oven. Pretty things await!
Other apple desserts:
- Apple spice cake
- Apple spice cake with crumb topping
- Brown-butter apple galette with a caramel drizzle
- Apple cinnamon crepes
Scroll down to check out the other apple recipes in this month’s Kosher Connection linkup!
Modestly adapted from The Kosher Baker
Yield: About 15 servings
- Spray oil, to grease the pan
- 1½ tsp cinnamon
- 1 cup plus 3 Tbsp granulated sugar, divided
- 4 small apples (I used green apples)
- 2 cups all-purpose flour
- ½ cup silan (date honey/syrup)
- 4 eggs
- 1 cup canola oil
- 1 tsp vanilla extract
- Powdered sugar, for serving
1. Preheat the oven to 350 F/180 C. Grease a 9×13 baking dish with spray oil — this is essential for problem-free cake removal! Mix the cinnamon with 3 Tbsp sugar and sprinkle it over the bottom of the dish. (Don’t bother tilting the dish to evenly distribute. It will be easier to sprinkle and leave it.)
2. Peel and core the apples. Halve them and cut into slices that are about ¼ inch thick. Lay them, overlapping, on top of the cinnamon/sugar so that they form three long rows across the bottom of the dish. Since they’ll be baked, it doesn’t matter if they brown while you prepare the batter.
3. Beat together the 1 cup sugar, flour, silan, eggs, oil, and vanilla until a batter forms. Pour it over the apples and spread it out to create a smooth top. Bake 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
4. Let cool for 30 minutes. Slide a knife around the edges of the dish to loosen the cake and then invert it onto a serving plate. Serve with a sprinkling of powdered sugar.