If there is one thing we have every Shabbat, it’s gonna be a cake or pie. So every Friday, I entice my family to get excited about sitting down to Sabbath dinner with the smells of the sweet challah (bread) that I make every week. If that doesn’t do it, then it’s going to be the wafting aromas of cinnamon and sugar.
Now that the apple season is nipping at our heels, I am all about making anything with apples. Apple pies, strudels, and cakes. Every family I know has a recipe for an apple cake. It’s one of the simplest desserts to make. Last night’s dessert was no exception-cause the husband was able to throw one down.
Here is the recipe:
Apple, Cinnamon and Almond Cake
3- 5 large baking apples, peeled and cored
2 cups of flour
1 tsp of cinnamon
1 teaspoon baking soda
1/2 tsp of salt
3/4 cup oil
1 tsp vanilla extract
1/2 cup to 3/4 cup sliced almonds ( you can also use walnuts, pecans)
Preheat oven to 350. Cut the apples and dice. Save one apple and slice into wedges and set aside. You can put a spritz of lemon juice on it to keep from browning. Sift flour with cinnamon, baking soda and salt. Beat eggs, sugar and vanilla extract until thick but do not over mix. Add oil and flour mixture to the eggs and sugar. Then add nuts and apples and gently mix in. Place in a greased pan and place apple wedges on top in a circular pattern. Bake for 30-40 minutes. Check after 30 and stick with a butter knife. If it comes out clean take out, if not, continue baking and check every 5 minutes until knife comes out clean. Cool for 10 minutes. Serve with whipped cream, vanilla ice cream or even warm caramel syrup. Hint- eat it warm. I like to eat it with a pat of butter and a cup of coffee.
Shabbat Shalom- Peaceful rest to you.