Upon a foundation of tender, gentle cake lies the apple, round like our earth, sweet like life.
Wishes for a delicious, delightful year ahead: one filled with contentment and surmountable challenge; with love, laughter and tears of joy; a year of pleasure and peace for us all.
Note: This is for the hundreds and thousands of Jews who are not kosher, and will mix meat and dairy in their meal. To accompany a kosher meat meal, I suggest Baked Stuffed Apples, with their hint of exotic spice and the warm comfort of a filling reminiscent of your favorite apple crisp.
4 Granny Smith or Golden Delicious apples (about 1 3/4 to 2 pounds)
1/4 cup brown sugar
1/2 teaspoon cinnamon
4 ounces (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1. Preheat the oven to 350°. Coat the inside of a 9-inch springform pan with cooking spray.
2. Peel and cut the apples into 1/2-inch thick wedges; toss with the brown sugar and cinnamon.
3. Beat the butter with an electric mixer until fluffy; add the sugar and beat again until light and fluffy. Add the flour and baking powder; beat to incorporate. Add 1 egg; beat to incorporate; add the second egg and vanilla and beat until well-blended. Transfer the batter to the prepared pan.
4. Arrange the apple slices decoratively in overlapping concentric circles over the batter.Bake, rotating the cake int he oven after about 30 minutes, until a toothpick inserted in the center comes out clean, a total cooking time of about 1 hour. Allow to cool in the pan for 20 minutes; run a knife around the edge and remove the sides of the pan. Cool completely on a wire rack.
Nutrition for each serving: 292 calories, 4 g protein, 45 g carbohydrates, 2 g fiber, 13 g fat, 81 mg sodium