RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Apple Cake, Holiday - dairy
I haven't made this recipe, but it is the current front runner for dessert for this year's Rosh Hashanah dinner. Karen Selwyn * * * * * * Holiday Apple Cake For crumb topping: 1/2 cup packed light brown sugar 1/2 cup finely chopped walnuts 2 tablespoons honey 1/2 teaspoon ground cinnamon For cake: 5 large tart apples, peeled, cored and diced (about 5 cups) 2 tablespoons lemon juice 2 tablespoons honey 2 cups plus 2 tablespoons granulated sugar, divided 1 teaspoon ground cinnamon 3 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1 cup (2 sticks) unsalted butter, melted and cooled (see note) 4 eggs, lightly beaten 2 teaspoons vanilla 1/4 cup fresh orange juice Softened butter, to prepare baking dish (see note) Prepare crumb topping: In a food processor, blend brown sugar, walnuts, honey and cinnamon. Cover with plastic wrap and set aside. Prepare cake: In a bowl, combine apples, lemon juice, honey, 2 tablespoons sugar and cinnamon; set aside 20 minutes. In a bowl, stir together until well blended flour, remaining 2 cups sugar, salt and baking powder. In a medium bowl, whisk together melted butter, eggs, vanilla and orange juice. Add to the flour mixture; blend with an electric mixture until smooth. Brush butter on a 9-by-13-inch baking dish. Line with waxed paper and brush waxed paper with butter. Spoon one-third of the batter into baking dish; spoon half of the apple mixture over it. Spoon half of the remaining batter over apple mixture; cover with remaining apple mixture and then with remaining batter. Sprinkle crumb topping over batter. Bake in a preheated 350-degree oven 45 minutes, or until cake is golden and toothpick inserted in the center comes out dry. Yield: 12 servings. Note: I haven't made this so I don't know how successful it will be substituting non-dairy margarine for butter if the rest of the menu is a meat menu. Source: Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 8/29/94
