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