This is my blog for topics of general, Jewish interest, named for the magazine I launched in 2005. I have additional blogs for other areas. Follow on Twitter or on Google+ under Ariella Brown. Please note that comment moderation is on, which could keep your comment from appearing right away.
With apples in season and holding a starring role for Rosh Hashana, why not pick up a few more to use in a cake? This is my adaption of a recipe I tried that originally called for more sugar and oil. It's perfect to make in advance of Yom Tov because it actually tastes better on the second day. Should you decide to make it for a regular Shabbos, bake it on Thursday rather than on Friday. The recipe meets my standard criterion for recipes: it is delicious, fairly easy to prepare, and it requires no outlandish ingredients or equipment.
1 2/3 cups sugar
3/4 c. canola oil
1 tsp. vanilla
2 cups sifted all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
4 cups peeled and thinly sliced apples
*optional 2/3 cup walnuts, chopped (would be omitted for Rosh Hashana when we traditionally abstain from nuts)
Preparation: Preheat oven to 350°F. Spray a 9x13-inch pan with Pam or equivalent or grease it to prevent the cake from sticking to the sides.
Combine all ingredients except apples. You can start with the whisk or flat beater attachment on the Kitchen Aid and then mix in the apples with a wooden spoon. Batter is on the thick side. Spread the batter evenly in the pan.
Bake for 50 to 60 minutes. You can test for doneness by inserting a toothpick. It should emerge clean when the cake is completely baked. Resist temptation to eat the cake until the next day!