Rosh Hashanah Apple Cake

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Rosh Hashanah Apple Cake

Ingredients

Apple Filling

  • ¾ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ½ teaspoons all-purpose flour
  • 3 Gala apples peeled, cored and cut into very thin slices, approximately 1/8 inch thick

Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 4 large eggs
  • ¼ cup orange juice
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons honey for brushing on top of cake

Instructions

  • Preheat oven to 300 degrees Fahrenheit.
  • Spray a 10 inch false bottom tube pan with nonstick cooking spray including the tube. Set aside.
  • Make the apple filling: In a medium bowl, whisk both sugars and all spices and flour together. Add the apples and using a large spoon, blend well until all apples are coated with the spice mixture. Set aside.
  • Make the batter: In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
  • In a large liquid measuring cup whisk together eggs, orange juice, oil and vanilla extract until well combined.
  • Pour liquid ingredients into the dry ingredients and, using a rubber spatula, blend batter together but do not over mix.
  • Pour half the batter into the tube pan spreading evenly.
  • Gently place half the sliced apples over the batter covering it evenly.
  • Pour the remaining half of batter over the apples.
  • Arrange the remaining apples decoratively over the top of the batter covering batter completely.
  • Place cake pan on top of a large piece of foil that is wide enough to pull up onto the sides of the pan. Place pan onto a sheet pan. This will catch any drips that may leak out from the pan.
  • Bake cake for approximately 1 ½ hours.
  • Raise the oven temperature to 350 degrees Fahrenheit and continue baking up to approximately 20 minutes more or until a small sharp knife inserted into the center of the cake comes out clean.
  • Cool the cake for approximately 10-20 minutes.
  • Remove the foil from under the cake and, using a long knife, cut around the edges of the cake and all around the tube to loosen it from the pan.
  • Place a wide can on a counter and balance the cake pan on top of the can and gently push the sides of the pan down to free the cake.
  • Place the cake with the tube and bottom onto a plate. Allow it to cool until it is lukewarm. Slide a long knife under the bottom portion of the cake pan to loosen the cake bottom.
  • Gently place a large plate over the tube and carefully flip cake over so that the bottom is facing up.
  • Gently lift off the bottom and tube from the cake.
  • Place honey in a microwaveable bowl and heat just enough on low power to make it more fluid. Using a pastry brush, brush honey over the top of the cake.
  • Place a serving platter over the cake and flip it so it is right side up.
  • Cool before serving.

Notes

Makes 1 10-inch tube cake