This gorgeous and simple apple cake will wow your guests if you’re entertaining for the Jewish holiday of Rosh Hashanah or anytime this Fall. It would also work perfectly as a unique dessert for Thanksgiving! The recipe is Kosher and Pareve. More recipe details below!
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Serving plate – Annieglass –
Cake – Myrna Rosen Quick and Delicious
8 ounces unsalted butter or margarine
1 1/2 cups sugar
2/3 cup milk or water
3 cups flour
3 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice mix
1 tablespoon orange or lemon juice
Cream together the margarine and sugar then add the eggs. In a separate bowl sift together the flour and baking powder. Add in the flour mixture one cup at a time alternating with water until all is well incorporated. Finally add the vanilla and spices. Pour cake batter into a well greased springform pan or pie dish. Leave room towards the top as the cake will rise.
Core the apple then slice in a thin spiral. Place the apple into boiling water and add in orange juice. Boil for 2 minutes then remove from the water. Let dry a few minutes to drain excess water.
Twist each apple piece and arrange at the top of the cake. Bake at 350 degrees for 20-35 minutes, testing with a toothpick to see if it is baked through. The apples can give off water in the oven so be sure the center of the cake is fully cooked before removing.
Inspiration for the apple roses from At The Immigrants Table
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