Recipe by Lizzie Rodriquez
Epicurious | October 2000 The World of Jewish Desserts This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia
Top Review by greenlove00
I'm not going to leave a star rating because I have to believe that I did something wrong. I followed the directions and used a large bundt pan, but it turned out terrible. Undercooked apples and wet batter. First of all 3 pounds of apples was waay too many. I got 2.5 pounds and it was still too much. Three apples would have sufficed. After putting half of the batter in and putting as many apples as would fit (still not even half of what I had), there was not really enough batter to cover up the apples for the next layer. So after an hour of baking, the apples were still crunchy and the batter was raw in some parts. I will probably try to find another recipe similar to one I received in high school from a German exchange student several years ago. It was much simpler and turned out nicely.
- 709.77 ml all-purpose flour
- 14.79 ml double-acting baking powder
- 2.46 ml salt
- 236.59 ml unsalted butter or 236.59 ml margarine, softened
- 414.03 ml sugar
- 3 large eggs, separated
- 118.29 ml milk
- 1360.77 g cooking apples, Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yel (8 medium cored and diced, peeling is optional)
- 118.29 ml confectioners' sugar
- 118.29 ml light brown sugar
- 2.46 ml vanilla
- 29.58 ml milk or 29.58 ml water
Directions See How It's Made
- Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
- Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
- Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
- Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
- Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
- To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.