This is just a perfect Fall recipe. I didn’t realize before that Rosh Hashanah, the Jewish new year, is perfectly aligned with apples for Fall. I made my first apple cake this year to take to a holiday lunch, and it sure was pretty. Compared to the two challahs I made the day before, this was easy as…cake. Just mix and cook. And spend some time peeling and slicing apples. If you’re looking for another great apple dish that takes a bit more time, try this apple pie.
I have mentioned before that I have a big recipe binder separated into categories like appetizers, vegetables, etc. This recipe is from the Everyday With Rachael Ray August/September 2006 issue. I can’t believe I have recipes over five years old that I haven’t tried yet!
Regardless, I am happy to have kept this recipe, and it was great. The inside of the cake was apple heavy on top, and soft and cinnamon-y like a pound cake or soft cake below. Sorry for no inside shots, I had to keep it whole to serve at someone else’s house. Kind of sad I didn’t get to take the leftovers home! It was a really delicious cake, and another great alternative to something chocolate.
Rosh Hashanah Apple Cake
INGREDIENTS
- 1 cup canola oil, plus more for greasing
- 2½ cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 6 Granny Smith apples (about 1¼ pounds)—peeled, cored and thinly sliced
- 2¼ cups granulated sugar
- 4 large eggs
- 1/3 cup orange juice
- 2 teaspoons pure vanilla extract
DIRECTIONS:
- Preheat the oven to 350°. Grease and flour a 12-cup bundt or tube pan. In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with 1/4 cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.
- In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1½ hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
While not considered healthy by any means, it sure was good. And perfect for Fall, now that Rosh Hashanah has passed. I recommend buying a bucket of apples (or six) and baking a cake for your friends. Apples are a perfect intro to Fall.
| Perfect for Fall Apple Cake |
- Rosh Hashanah Apple Cake
- 1 cup canola oil, plus more for greasing
- 2½ cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 6 Granny Smith apples (about 1¼ pounds)—peeled, cored and thinly sliced
- 2¼ cups granulated sugar
- 4 large eggs
- 1/3 cup orange juice
- 2 teaspoons pure vanilla extract
- DIRECTIONS:
- Preheat the oven to 350°. Grease and flour a 12-cup bundt or tube pan. In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with 1/4 cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.
- In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1½ hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
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