RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Apple Cake, Double (2) - pareve
While fooling around on the internet this morning, I made an interesting discovery. I came across two versions of an appealing recipe for Apple Cake by Faye Levy. The first version is the original version and the second version is the low-fat version. Both versions are reprinted below. Karen Selwyn Double Apple Cake with Pecans and Cinnamon SOURCE: Jerusalem Post Magazine, Sept. 20, 1996 2 teaspoons ground cinnamon 1 cup sugar 1 1/2 lbs medium-tart apples, peeled, halved, cored & diced 1/4 cup plus 2 Tablespoons unsalted margarine 2 large eggs 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 cup pecans, coarsely chopped TOPPING: 1 lb large apples 2 Tablespoons melted unsalted margarine 7 Tablespoons sugar 2 teaspoons ground cinnamon Preheat oven to 390 F. Mix cinnamon and 1/2 cup sugar in large bowl. Add diced apples and mix; set aside. Beat margarine in another large bowl until smooth. Add remaining 1/2 cup sugar and beat until fluffy. Add eggs one by one, beating well after each addition. Sift flour with baking powder and stir into egg mixture. Stir in apple mixture and pecans. Spread in a greased (13 x 9 x 2 inch) baking dish. Smooth top. Peel, halve and core apples and cut them in thin crosswise slices. Lay slices in overlapping rows to cover cake completely. Brush them with melted margarine. Mix sugar and cinnamon and sprinkle evenly over top. Bake for 1 hour or until apples are very tender. Cool in pan on a rack. To serve, cut cake in squares. Serve at room temperature. Cake can be kept, covered, up to 4 days in refrigerator. Faye Levy suggests using medium-tart apples like Jonathan or sweet ones like Golden Delicious. YIELD: 16 to 20 servings Note from KPS: The oven temperature seems high for one hour of baking time. I can't recall a cake I've cooked at nearly 400 degrees. The low-fat version bakes at both a lower temperature and for a shorter amount of time, so I'm doubly concerned. I think I'll try baking this at 350 degrees. * * * * * * * Double Apple Cake with Honey and Cinnamon 3/4 cup plus 1 tablespoon sugar, divided 1 teaspoon ground cinnamon 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 2 large sweet apples, such as Golden Delicious (3/4 pound total) 2 large eggs 1/4 cup honey 5 tablespoons vegetable oil 1/4 cup applesauce 1 teaspoon finely grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon water 2 tablespoons chopped walnuts Preheat oven to 350 degrees. Lightly oil an 8-inch square pan, line it with foil, and lightly oil the foil. Flour the foil lightly. Mix 1 tablespoon sugar with the cinnamon. Sift the flour, baking powder and baking soda. Pare, halve, core and slice the apples thin, under 1/4 inch; set aside. With a mixer, beat the eggs with the remaining 3/4 cup sugar on medium speed about 3 minutes or until light. Add the honey, vegetable oil, applesauce and lemon rind and beat to blend. In a small cup, mix the lemon juice and water. With a mixer on low speed, add flour mixture and diluted lemon juice alternately in 3 batches. Add walnuts and blend on low speed. Spoon one-third of batter into prepared pan and spread evenly. Arrange half the apple slices on the batter and sprinkle evenly with half the cinnamon mixture. Spoon another one-third of the batter in dollops over the apples. Repeat with another layer of apples and cinnamon. Top with remaining batter; the apples may peek through in spots. Bake about 40 minutes or until a cake tester inserted in cake's center comes out clean. Cool cake in pan on a rack about 30 minutes. Run a metal spatula around cake and turn out onto rack. Let cool before serving. Yield: 9-10 servings Original source: THE LOW-FAT JEWISH COOKBOOK by Faye Levy Current source: "Low Fat Jewish Cooking, It's Not a Contradiction" Jennifer Lowe ORANGE COUNTY REGISTER
