I love Jewish Apple Cake. I also love tarte tatin. I wanted them for breakfast, but I didn’t want to make two separate things at 5:00 a.m. This is my mash up.
First, I’ll give you the long version. Then, I will give you a cheat so you can do this in less time.
The long version…
For the cake
1 1/2 cups vegetable oil
2 cups of sugar
2 teaspoons vanilla extract, rum, or brandy
2 eggs, beaten
3 cups chopped Granny Smith apples
3 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon salt
1 teaspoon salt
1 teaspoon cinnamon
For the pan
1 stick of butter (6 ounces)
1 cup brown sugar
1 apple, sliced
Preheat oven to 325 degrees.
Spread the stick of butter in the bottom of the pan. Sprinkle the brown sugar over the top of the butter. Lay the apples in a way that’s similar to dominos, overlapping the slices so it forms a pattern (see below).
Next, assemble the ingredients. Mix the oil, sugar, and flavoring (vanilla or whatever you choose). Next, stir in the chopped apples.
Mix in the dry ingredients, flour, baking soda, salt and cinnamon. Stir until the ingredients are mixed.
Pour the cake batter over the arranged apples in the pan you prepared.
The cake will take about 40 minutes to bake. I know this is a little more cumbersome than my usual recipes in that it takes longer to bake than my usual half an hour, but this is a great coffee cake for New Years Day with the kids. The top gets caramel-y and the apples become chewy with the super moist cake.
Now the short version…
Duncan Hines makes a spice cake mix. Prepare the batter the way the box tells you. Add three cups of chopped apples. Prepare the pan the same way as you would have above and bake according to the box directions. Or until a toothpick comes out clean.
Tiny hint… If the bottom of the cake starts to brown more than you think it should, cover with aluminum foil and continue to cook.