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Apple Cake: A Simply Sweet Way to Herald in the New Year

September 21, 2014 By Marge Perry

Simply Sweet Apple Cake

 

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.

Warmly,

Marge

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

2 eggs

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.

Serves 8

Nutrition for each serving: 292 calories, 4 g protein, 45 g carbohydrates, 2 g fiber, 13 g fat, 81 mg sodium

 

 

 

 

Filed Under: Desserts, Great for Gatherings, Recipes

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Comments

  1. Bruce says

    September 22, 2014 at 3:22 pm

    Marge
    this is truly a thing of beauty. I may use it

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

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