Apple Cake that is sweet yet spicy, zesty yet bland, tart yet un-tart

Last Rosh Hashanah, Simon’s NY cousins sent him this great chapter book called “Once Upon An Apple Cake: A Rosh Hashanah Story.” It’s about a 10-year old girl trying to figure out the secret ingredient in her Zadie’s famous Rosh Hashanah apple cake while he convalesces in the hospital after a fall. It’s a fun and funny story, with a recipe at the end. Recently, we’ve read the chapter book several times (because that’s how 5-year old’s roll when it comes to variety), and finally decided to make (our version of) the apple cake. Survey says: absolutely delicious (buuut, maybe not sweet yet spicy, zesty yet bland, tart yet un-tart).

Here’s what you need:

2 sticks butter, softened

2 cups sugar (I did 1.5 white sugar and 1/2 cup coconut sugar, because I had it, but that isn’t necessary)

3 eggs

3 cups flour

1.5 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

3 cups apples, peeled, cored and coarsely chopped (about 3 medium to large apples)

Here’s what you do:

1. Grease a Bundt pan and preheat the oven to 325 degrees.

2. In the bowl of a standing mixer, or in a large bowl using a hand mixer, beat together the butter and sugar until fluffy. Add the eggs, one by one, to combine.

3. In a second bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture gradually, along with the cinnamon. Mix to combine.

4. Gently fold the apples into the batter. Spread the batter in the Bundt pan.

5. Bake for 1.5 hours. Allow to cool for 10 minutes. Then remove from the pan.


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