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The Philadelphia Jewish Voice
October 2005 > Food

Sally Ginsberg’s Apple Cake 
(dairy or pareve)

This easy, delicious apple cake—two layers of golden cake with a chunky apple filling in the middle—is made in an 8" x 8" pan and will be a hit in your sukkah, and as dessert for Rosh Hashanah too. You might want to make more than one. It goes fast! Thanks to Josh Ginsberg, a business manager at The Children’s Hospital of Philadelphia, for sharing his mom’s recipe with us.

1 stick butter or margarine
1 cup sugar
2 eggs
1 cup of flour
1 tsp. vanilla

Cream butter or margarine and sugar together, add eggs (1 at a time), then stir in flour and vanilla. Set aside.

Apple mixture:
2 apples (skinned and sliced in chunks)
3 heaping tablespoons flour
3 heaping tablespoons sugar
1-1/2 tablespoons ground cinnamon

Stir apples, flour, sugar, and ground cinnamon until well combined.

Topping: Cinnamon-sugar

1. Preheat oven to 350 degrees. Grease and flour an 8" square pan. (Sally uses disposable aluminum pans.)

2. Prepare batter and apple mixture as per directions above. < /p>

3.      Spread half of the batter in the prepared pan, top with all of the apple mixture, then cover apples with the rest of the batter and sprinkle the top with cinnamon-sugar.

4.      Bake at 350 for 1 hour.

Variation: In a hurry? Simply skip the layering and fold the apple mixture into the batter, leave off the cinnamon-sugar sprinkle, and bake for 50 minutes—the result is a golden-brown cake with moist chunks of apples throughout.