Apple Cake

Tags: dessert - cake - holiday - Rosh Hashanah - Jewish - vegetarian
Active Time: 40 minutes
Passive Time: 40 minutes
Serves: 8

Cake that is mostly apples in a light batter, perfect for Rosh Hashanah

• Flour: 1/2 cup
• Sugar: 2/3 cup, divided
• Baking powder: 1 tbsp
• Salt: 1/8 tsp
  
  
• Vanilla: 1/2 tsp
• Eggs: 3 large, divided
• Vegetable oil: 2 tbsp
• Whole milk: 1/3 cup
  
  
• Apples: 4, thinly sliced into wedges
  
  
• Unsalted butter: 3 tbsp

• Goes great with honey ice cream
• For apple variety, I used 2 gala and 2 golden delicious; other options are McIntosh, Cortland, Bodkoop, Cox's Orange Pippin, and Reine de Reinettes

1. Preheat oven to 400F
2. Butter a 9 inch springform pan very very well - this cake tends to stick a lot
3. In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Stir to blend
4. Add vanilla, 2 eggs, oil, and milk. Stir until well-blended
5. Add the apples and stir to thoroughly coat in batter. Spoon mixture into prepared pan, place in center of oven, and bake for 25 minutes until golden brown and fairly firm
6. While it's cooking, combine 1 egg, 1/3 cup sugar, and butter to form a topping. Pour the topping over the cake and return to oven for 10 minutes, until the top is a deep golden brown and it feels quite firm when pressed with a fingertip
7. Transfer cake pan to rack and allow to cool for 10 minutes. Run a knife around the sides of the pan and release and remove from springform, leaving on base