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a moveable feast blog

Mom's Apple Cake

9/11/2018

6 Comments

 
Picture
So. We missed a week. Let me explain.

If there is one thing that can throw a serious monkey wrench into a personal-chef business, it's a broken refrigerator. Three weeks of no working fridge in the house, so to the rescue come three friends and their three fridges. (You know who you are and I love you dearly.) The BF and I are driving all over town to these different locations, then out to fulfill all the client orders. Extra time, extra hassle, and then of course problems with new-fridge delivery and oy...

Then, a bonus: jury duty. [Ed. note: #@%$#^&*] I was called to attend, but luckily was dismissed on the second day. A side note: in 1993 I served for four weeks during procedures that were deciding whether or not a serial killer was competent enough to stand trial. We determined that he was.

So, with all apologies, am late in getting into the Rosh Hashanah spirit. Even though it started on Sunday and ends today, Tuesday, it's not too late to make this lovely apple cake. This will work throughout the rest of fall and winter, and really, the last three weeks have had a "better late than never" kind of mantra.

Many years ago I made this for my Momala, and it was an instant favorite (and she is a woman who knows her coffee cakes). The BF enjoyed it for his birthday last year, and of course it was brought out again for this Rosh Hashanah. It doesn't skimp on the apples, the entire house smells like apples, cinnamon, and fall.

The BF and I want to wish all our Jewish family and friends a healthy and happy Shana Tova!​
Picture
Adapted from: Smitten Kitchen
Number of servings: 12-16
​
Ingredients

For the apples
  • 6 apples, McIntosh apples, or a mix of whatever looks good
  • 1 tablespoon ground cinnamon
  • 5 tablespoons (65 grams) granulated sugar
For the cake
  • 2 ¾ cups (360 grams) flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea or table salt
  • 1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
  • 2 cups (400 grams) granulated sugar
  • ¼ cup (60 ml) orange juice
  • 2 ½ teaspoons (13 ml) vanilla extract
  • 4 large eggs
  • 1 cup (130 grams) walnuts, chopped (optional, and to be honest I never use them)

Directions
  1. Heat oven to 350 °F (175 °C). Grease a tube pan (use a one-piece tube, not two-piece). Peel, core and chop apples into 1-inch chunks. Toss with cinnamon and 5 tablespoons sugar and set aside.
  2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.
  3. Pour half of batter into prepared pan. Spread half of apples, and their juices, over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 ½ hours, or until a tester comes out clean.*
  4. Cool completely before running knife between cake and pan, and unmolding onto a platter.

DO AHEAD: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil.

* NOTE: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples, and make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes, while in the oven.
6 Comments
Maria
9/11/2018 04:36:22 pm

Happy new year!! Oh my goodness I had no idea about your refrigerator situation! And jury duty? That you can keep your clients happy during all of this shows your strength and verve and grit. Time for a new year for sure! I am going to make this apple cake in the next few days in honor of your Mamala and mine. Looks incredible!

Reply
Jacqueline Steiner
9/11/2018 05:26:12 pm

Thank you my friend! Thank goodness DZ helped me carry bins to the car. Helped tremendously.This makes a ton of cake---perfect for sharing with friends and neighbors! Love you!

Reply
Jacquie Steiner
9/11/2018 06:09:22 pm

Maria—-DZ also took care of the whole fridge debacle. Lost track of how many hours he lost on the phone trying to track down our fridge. Total hero, who really deserved this Apple Cake!!!

Reply
Maria
9/12/2018 09:48:08 am

Wow he is a hero! Whew, thank goodness you have him in your corner. I'm going to be making this cake later this week for sure. Can't wait to eat and to share! Happy New Year!!

Reply
julie steiner
9/12/2018 12:45:19 am

I haven't had Mom's (your) Apple Cake since the time you made it for us at mom's apartment....it was glorious!

Reply
Jacqueline Steiner
9/12/2018 07:53:43 am

Jules, I remember that like it was yesterday. Such wonderful memories. Visiting & cooking for you and mom was just the BEST thing ever. She did like this cake.....had it with her coffee. xoxo

Reply



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    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

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