Caramel Apple Cake

From Kosher by Design Cooking Coach
By Susie Fishbein

This beautiful, moist cake is stunning. With its apple slices peeking out and its wonderful caramel glaze, serve this one at High Holiday season; it will surely earn you high praise.


Caramel Syrup
4 tablespoons (½ stick) butter or margarine
¾ cup light brown sugar, packed
¼ teaspoon ground cinnamon
½ cup light corn syrup

Apple Cake
nonstick cooking spray
2-3 Granny Smith apples, peeled
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup canola or vegetable oil
½ cup (1 stick) butter or margarine
1 ½ cups sugar
3 large eggs
½ teaspoon pure vanilla extract
2 Macintosh, Braeburn or honeycrisp apples, peeled, grated on a box grater, using the bigger holes, to make 1½cups grated apple


Preheat oven to 350°F. Using nonstick cooking spray, grease the bottom and sides of a 9 x 13-inch glass or metal baking pan. Cut a piece of parchment paper to fit the bottom of the pan. Spray the parchment. Cut the Granny Smith apples through the belly into a total of 12 (1⁄2-inch thick) slices; you should see the star in the center of most of the apple slices. Pick out seeds if desired. Place into the pan in rows of 3, overlapping slightly if needed. Set aside.

Prepare the caramel syrup: In a medium pot, heat the 4 tablespoons butter, brown sugar, cinnamon, and corn syrup over low heat, stirring until the sugar is dissolved and the butter is melted. Remove from heat. Pour 1⁄2 cup of the syrup over the apples in the prepared baking pan. Reserve the rest in the pot.

In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, butter, and sugar, on medium-high speed. Add the eggs one at a time, mixing after each addition. Mix in the vanilla. On low speed, beat in the flour mixture until a smooth batter forms. Using a spatula or wooden spoon, fold in the grated apples. Pour the batter evenly over the apples in the pan. Smooth with a small offset spatula. Bake for 40-45 minutes, until toothpick inserted in center comes out clean.

Allow the cake to stand for 5 minutes or until the pan is cool enough to touch. Run a knife around the edge of the pan to loosen the cake. Turn the cake out onto a very large platter. Remove and discard the parchment paper.
Allow to cool completely. Heat the remaining caramel in the pot or in the microwave. Drizzle over the cake and platter in a decorative fashion.


Recipe: kosher, parve or dairy, dessert


Rosh Hashanah