apple cake

How Sweet It Is!

Apple Chai Cake.jpg

After Labor Day the entire social structure of my life changes along with everyone else's. All of a sudden we switch gears from grilling and walks on the beach to back-to-school stuff and fall fashions.

And the High Holidays.

Everywhere I look now there's a Rosh Hashanah reminder. Even though it's late this year (Jewish holidays are always early or late, never on time). The first night is October 2nd. Not so far away!

And so, to paraphrase the poet Shelley, I ask you: when Rosh Hashanah comes can Apple Cake be far behind?

No way! Because Apple Cake is one of the culinary icons of the holidays, a rite of passage for all would-be Jewish bakers. It wouldn't be a proper holiday without this dessert.

But not every apple cake is quite like Amy Kritzer's! This delectable new version, fragrant with chai-inspired spices (cardamom, cinnamon, ginger and cloves) and cloaked with a soft, maple-infused cream cheese frosting is a standout for its creative take on an old-fashioned classic. It's a beauty as well, with its creamy drizzle and, if you wish, chopped walnuts for garnish.

The recipe is from Amy's new book, Sweet Noshings, which is loaded with magnificent recipes that feature modern updates to and new ways with traditional Jewish baked goods. Everything from Mandel Bread (Amy's includes espresso powder and dried cherries), to Chocolate-Lime Sufganiyot (perfect for Hanukkah) to Flourless Chocolate-Orange Cupcakes with Beet (!) Frosting (I can't wait to try that one!).

There's even a riff on the classic egg cream (it includes strawberries and almond milk).

Anyone who is familiar with Amy's popular blog, WhatJewWannaEat, knows that her recipes always surprise, always inspire. The cookbook does too. Satisfying those of us who like to go beyond ordinary when we cook.

And it certainly satisfies a sweet tooth.

Apple Chai Cake with Maple­ Cream Cheese Drizzle

Prep time: 30 minutes  • Cook time: 1 hour 15 minutes  • Makes: 12 servings

 For cake

  • Butter, oil, or cooking spray for greasing pan
  • 3 cups (426 g) all-purpose flour, 
  • plus more for flouring the pan
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (235 ml) neutral-flavored oil (such
  • as canola, vegetable, or grape seed)
  • 4 eggs, at room temperature
  • ¼ cup (60 ml) orange juice
  • 1 tablespoon vanilla extract
  • 2 cups (400 g) sugar, plus extra 5 tablespoons for apples
  • 4–5 Granny Smith apples, (3½ cups/440 g), sliced
  • 1 tablespoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves

 For drizzle

  • 4 ounces (113 g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (113 g) powdered sugar
  • 3 tablespoons maple syrup
  • Pinch kosher salt
  • 1 tablespoon (plus 1–2 teaspoons, if needed) milk (or water or almond milk if keeping parve), at room temperature

1. Preheat oven to 350ºF/ 180ºC. Grease a 12-cup (2.8 L) Bundt pan with butter and a dusting of flour (or use nonstick spray) and set aside.

2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a separate large bowl of a stand mixer with a whisk attachment, or in a large bowl with a hand mixer or spoon, mix together oil, eggs, orange juice, and vanilla. Then mix in 2 cups of the sugar until combined. Add dry ingredients to wet ingredients, switching to the beater attachment (or continue to mix by hand). Mix until combined, being careful not to over mix. Batter should be thick but pourable. 

4. Peel and core apples and cut into thin, 1/8-inch (3 mm) wedges.

5. Combine apples in a large bowl with remaining 5 tablespoons sugar, cardamom, cinnamon, ginger, and cloves.

6. Spoon a third of the batter in pan. Add half of the apple mixture in an even layer, add another third of the batter. Follow with other half apple mixture and last of the batter.

7. Bake for 1 hour 10 minutes or until toothpick comes out clean. Let cool in the pan for 15 minutes, then remove and finish cooling on a cooling rack. 

8. To make drizzle, beat cream cheese and butter with a hand mixer until light and fluffy. Then beat in powdered sugar, butter, maple syrup, salt, and enough milk to get a thick but runny glaze. Keep beating until smooth. Drizzle all over your cooled cake. 

 

Applesauce Sour Cream Coffee Cake

I love when apple season starts. Mostly because I think the apples for sale in the market are tasteless and boring and the new varieties are way too sweet. I prefer the old fashioned apples I can get, but only once a year, at the local orchard.  Winesap, Gravenstein, Stayman. These taste like I remember apples tasting when I was a kid. The way apples are supposed to taste. Crisp, tart and sweet at the same time. Fresh. With real floral-fruit flavor that makes it seem as if it was just picked, not stored in a bin for a few months.  I don’t think of myself as a food snob who only buys at specialty stores and sneers at supermarkets. I shop at supermarkets all the time.  But apples are another story. So I eat them and cook with them mostly in the autumn when I can get the good ones. Rhode Island Greenings for  pie . Winesaps and Northern Spys for  cake . Jonathans and Romes for  baked apples .  This week I’m thinking about Apple Cake because Rosh Hashanah is just a few weeks away and apple cake of one kind or another is always on my menu for the new year holiday.       Applesauce Sour Cream Coffee Cake      1/3 cup sugar  1/4 cup butter  1/2 cup applesauce  1/3 cup sour cream  1 large egg, beaten  1 tablespoon freshly grated lemon peel  1-1/2 cups all-purpose flour  1 tablespoon baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1 teaspoon ground cinnamon  1/4 teaspoon nutmeg  1/3 cup milk     streusel topping:     1/4 cup brown sugar  3 tablespoons cold butter  6 tablespoons all-purpose flour  1/4 teaspoon salt  1/3 cup chopped nuts     Preheat the oven to 375 degrees. Lightly grease an 8” square cake pan. Beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, sour cream, egg and lemon peel and beat the ingredients for 1-2 minutes or until smooth. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the flour and milk have been used up. Pour the batter into the prepared pan. Combine the streusel topping ingredients and mix them with your fingers, a pastry blender or two knives until the mixture is mealy. Sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then carefully invert the cake twice onto a cake rack to cool completely. Turn the cake right side up to cool completely. Makes 8-10 servings   

I love when apple season starts. Mostly because I think the apples for sale in the market are tasteless and boring and the new varieties are way too sweet. I prefer the old fashioned apples I can get, but only once a year, at the local orchard.

Winesap, Gravenstein, Stayman. These taste like I remember apples tasting when I was a kid. The way apples are supposed to taste. Crisp, tart and sweet at the same time. Fresh. With real floral-fruit flavor that makes it seem as if it was just picked, not stored in a bin for a few months.

I don’t think of myself as a food snob who only buys at specialty stores and sneers at supermarkets. I shop at supermarkets all the time.

But apples are another story. So I eat them and cook with them mostly in the autumn when I can get the good ones. Rhode Island Greenings for pie. Winesaps and Northern Spys for cake. Jonathans and Romes for baked apples.

This week I’m thinking about Apple Cake because Rosh Hashanah is just a few weeks away and apple cake of one kind or another is always on my menu for the new year holiday. 

 

Applesauce Sour Cream Coffee Cake

 

1/3 cup sugar

1/4 cup butter

1/2 cup applesauce

1/3 cup sour cream

1 large egg, beaten

1 tablespoon freshly grated lemon peel

1-1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/3 cup milk

 

streusel topping:

 

1/4 cup brown sugar

3 tablespoons cold butter

6 tablespoons all-purpose flour

1/4 teaspoon salt

1/3 cup chopped nuts

 

Preheat the oven to 375 degrees. Lightly grease an 8” square cake pan. Beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, sour cream, egg and lemon peel and beat the ingredients for 1-2 minutes or until smooth. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the flour and milk have been used up. Pour the batter into the prepared pan. Combine the streusel topping ingredients and mix them with your fingers, a pastry blender or two knives until the mixture is mealy. Sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then carefully invert the cake twice onto a cake rack to cool completely. Turn the cake right side up to cool completely. Makes 8-10 servings

 

apple coffee cake

We made apple coffee cake with some of the apples we picked last weekend and it’s delish! An old friend taught me this recipe and it’s a big hit every time I make it. 

For the cake: 

1 c flour

1 tsp baking powder

1/2 tsp salt

1/2 c sugar

1 T. cinnamon

5 1/2 T unsalted butter, room temp

1 egg, beaten

1/2 c milk

2 apples, peeled and sliced

For the crumb top: (mix in separate bowl)  

3/4 c flour

3/4 c brown sugar

1 tsp salt

4 T unsalted butter, room temp

1/2 c oats

1. Preheat oven to 375. Grease parchment paper and place in baking dish

2. sift flour, baking powder and salt

3. mix 1/4 c sugar w cinnamon and set aside in separate bowl

4. In separate bowl, mix 1/4 c sugar w butter

5. Beat in egg and add flour mixture and milk slowly

6. Spread half batter on parchment

7. l;ayer the apples and sprinkle with 1/2 the cinnamon sugar

8. Add rest of batter and sprinkle with cinnamon sugar

9. Cover with crumb top

10. Bake at 375 for 25 minutes

11. Reduce heat to 350 and bake another 25 minutes

Submitted by cookiequest

WOW this DOES sound delish! Thanks for the recipe. I still have lots of apples, even after all my pie baking. Will definitely make this cake. YUM