Please enter the email you’re using for this account.
Parve
Medium
2 Hours
Diets 
This is the apple cake you expect but so much better – probably as good as it gets – from my good friend and expert chef, Debby Segura. — Elizabeth Kurtz Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
6 medium apples, McIntosh or Braeburn if possible
1/3 cup Gefen Honey or 1/2 cup sugar
1 tablespoon ground cinnamon
2 teaspoons Heaven & Earth Lemon Juice
3 cups all purpose flour, such as Glicks
2 cups sugar
1 cup vegetable oil
4 large eggs
1/3 cup orange juice
3 teaspoons Haddar Baking Powder
1 tablespoon Gefen Vanilla Extract
powdered sugar, for garnish
baby apples, for garnish
Peel, core and slice four of the apples into quarter-inch thick slices. Core, but do not peel, the last two apples, and slice into quarter-inch slices.
In a medium sized mixing bowl, toss all the apples with the honey or sugar, cinnamon and lemon juice very gently, until coated. Reserve the slices which are not peeled in a separate bowl.
In an electric mixer, combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt. Increase the speed to medium-high and mix until well blended, about two minutes.
Pour one third of the batter into the prepared pan, and smooth the batter. Arrange half of the peeled apple slices over the batter (being very careful not to let the apple slices directly touch any part of the pan, as it with stick to the pan and be problematic when the cake is cooked).
Cover this apple layer with half of the remaining batter, and smooth the batter. Arrange the rest of the peeled apples over the batter. Pour the remaining batter over this second apple layer, and smooth this final layer of batter. Arrange the unpeeled apple slices over this batter, creating a fan of slightly overlapping slices that go all around the center of the tube pan. If there is any cinnamon juice left over from the apple mixture, drizzle it over the apple fan.
Place the cake pan on a square of heavy aluminum foil (fold up the edges of the foil to form a tiny pan, thus preventing any juice that may leak out of the pan from dirtying your oven), and place it in the oven to bake for 75 to 85 minutes, or until a toothpick tester inserted into the center of the cake comes out with moist crumbs.
Remove the cake from the oven and place it on a rack to cool for 10 minutes. Gently release the cake from the sides of the pan with a small thin knife, if it appears to stick, and then remove the sides of the pan. Allow the cake to cool, with the center piece still in place, until room temperature before gently releasing and then removing the center piece. Place the cake on a cake stand.
Immediately before serving, sift powdered sugar over the cake. Place some tiny apples or crab apples at the base of the cake for a garnish.
Place the oven rack in the lower third of the oven and preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch angel food cake pan. Set it aside.
Aish.com is a leading Jewish content website with over 10,000 articles exploring Jewish wisdom on parenting, spirituality, current issues, Israel, holidays and the weekly Torah portion.
How Would You
Rate this recipe?
Please log in to rate
How much salt? It doesnt say in ingredients how much salt to put in?