Many years ago, I received a version of this Rosh Hashanah Apple Cake from a cousin of my husband's. The original recipe calls for two cups of sugar and over a cup of oil, but over the years I have lightened it up by replacing some of the oil with applesauce and reducing the sugar. The addition of applesauce in place of the oil helps retain the moisture and adds another level of apple flavor. The outcome is a densely moist cake with the perfect balance of sweetness.I hope you enjoy this Apple Cake this holiday season!
Christine
Rosh Hashanah Apple Cake (Pareve)
4 Granny Smith apples, medium-size, peeled
4 teaspoons sugar
1 teaspoon cinnamon
4 eggs
1 cup sugar
1/4 cup vegetable oil
3/4 cup applesauce
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 teaspoon vanilla
Preheat oven to 350 degrees.
Grease and flour a 9-inch tube pan.
Quarter, core and slice peeled apples.
Sprinkle 4 teaspoons sugar and 1 teaspoon of cinnamon over apples. Mix to coat.
In a medium-size bowl sift together flour, baking powder and salt; set aside.
In a mixer, lightly beat eggs. Add sugar and beat on medium speed until egg mixture is a pale yellow.
Add vegetable oil and applesauce and blend until incorporated.
Alternate adding the flour and orange juice to the batter, beginning with a third of the flour and then half of the orange juice.
Once all the flour and juice has been incorprated add the vanilla. Beat on medium-high speed for one minute.
Pour 1/4 of the batter into the tube pan and then arrange 1/3 of the apple slices on top of the batter.
Repeat the layers alternating between the batter and apples. You should have 3 layers of apples and 4 layers of batter (ending with the batter).
Bake in the oven for one hour to one hour and 15 minutes. Cake should be lightly brown and springs back to the touch.
Cool 10 to 15 minutes on a wire rack before inverting and removing from the pan.
After removing from pan, cool completely on a wire rack before slicing.
