General Discussion

Jewish-grandmother apple cake recipe inside (good for cookies, too)

cypressstylepie | Sep 5, 200212:32 PM     2

It's so good, and the dough also makes cookies, so I decided not to post it over on the kosher board.
And it's easy, too. It's homey, not fancy- bakes in a rectangle or square cake pan, no frosting. You cut it into squares- they're about 3 inches high. But mm,mm is it ever good. Looms so large in my memory that I made it last night without a recipe for the first time, with some philosophical coaching from my mom as to how it could be done. Mind you, there's no love lost in the cake- my grandmother doesn't talk to me since my husband is Catholic, but that's another story entirely...
BTW- Jews eat apples (with honey) on New Years to have a sweet year- hence the appropriateness of making an apple cake.

2 cups sugar
1 cup veg. oil (if you're not concerned with mixing milk/meat, you might try butter)
3 jumbo or 4 large eggs
small sploosh vanilla or almond extract
3 cups flour
3 tsp. baking powder
pinch salt
2 apples, peeled, cored and sliced about 1/4 inch thick
raisins and walnuts, optional
sugar and cinnamon to sprinkle

1) mix sugar and oil in a bowl. beat in eggs and vanilla/almond extract.
2) sift in flour/salt/baking powder- add last cup gradually since this is a grandmother's recipe with no precision- to her a cup was filling up the thing you drink out of. It should end up like loose cookie dough. Hard to stir, thick, but not sticky. Add a little water if it gets too thick.

Mush half of this in the bottom of a greased 9x13 pan- you can roll it out, but it's hard to transfer- might as well squish it flat with your hands. Put a layer of apples on top, along with raisins and nuts if using. Sprinkle with sugar and cinnamon. Roll out remainder of dough- the apples will mess up if you try to squish around with your hands. It may break when you try to pick the whole thing up- but pick up the pieces and lay it on top like a puzzle and squish the seams together. Sprinkle with more sugar and cinnamon. Bake at 350 for just about an hour, until top is baked through and a little hard.

The dough is actually my grandmother's cookie recipe, so it's not a super-moist cake. The top comes out kind of crunchy with the bottom cakey. You could also roll the dough like clay in kindergarten (worms), adding cocoa powder to some for color, and shape in cookies- my grandmother made tulips and butterflies with the strands.

Happy New Year!

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