RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Apple Cakes (2) - dairy, pareve
Rosh Hashana is still some seven weeks away, but it may not be too early to start looking at new recipes for the holiday period. I don't care for honey cake, so I always make apple cake. The first is my family standard; the second simply a quick and easy recipe. I previously had posted these recipes to rec.food.cooking, where someone had _advertised_ recipes for "Jewish Apple Cake" I don't think there is anything about an apple-cake recipe which makes it _Jewish_, but there is no denying the traditions of using apples at Rosh Hashana, both for their sweetness and forthe symbolism of a round year and wholeness. On a practical level, I imagine apples were used extensively in Eastern Europe because they could be stored for extensive periods into the winter. Apple Upside-Down Cake ~~~~~~~~~~~~~~~~~~~~~~ This is absolutely my favorite cake and always a hit with guests. This recipe originally appeared in a Family Circle or Woman's Day of over 20 years ago). Bake at 350 F/175 C for 1 hour, 10 minutes Serves 12 [at least] 1/2 cup (1 stick) butter or margarine 3/4 cup chopped, blanched almonds (I use walnuts or pecans) 3 cups sugar (I find 2-1/2 more than enough) 1 Tbsp ground cinnamon 4 medium-size baking apples, pared and thinly sliced 2-3/4 cups sifted flour 3 tsp baking powder 1/2 tsp salt 2/3 cup vegetable shortening 1-1/2 cups milk (non-dairy substitutes work well, too) 2 eggs 1 tsp vanilla Melt butter/margarine in 13x9x2" baking pan in oven while pre- heating; remove from oven. Combine 1 cup of sugar, almonds and cinnamon in small bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly. Sift flour, remaining sugar, baking powder and salt into large bowl; add shortening, milk, eggs and vanilla. Beat at low speed until combined, then at high speed for 2 minutes; pour evenly over apples. Bake as instructed, or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife; cover with a large serving tray or cookie sheet; turn; lift off pan. ------ Linda's recipe to Ruth 4 green apples, peeled and diced 1-1/2 cups sugar 3/4 cup oil 2 cups flour -- or just use self-rising flour, in which case, 2 teaspoons baking powder) eliminate baking powder 3 teaspoons wine 3 eggs So, I guess we'd want to mix together the sugar, oil, wine and eggs; add in the flour and beat to combine; fold in the apples. Bake in a greased/floured pan for about 40 minutes at 350 F. It should be done when golden brown and top springs back when touched lightly. [Y'all know that!]
