CROWN APPLE CAKE RECIPES

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CROWNED APPLE CAKE RECIPE - BAKING.FOOD.COM



Crowned Apple Cake Recipe - Baking.Food.com image

This is our family's traditional cake for Rosh Hashanah. Symbolic of a round, sweet year and the crown of G-d's kingdom, this cake has a garland of caramelized apple slices around the top.

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 14 serving(s)

Number Of Ingredients 13

4 large green apples (about 2 1/2 lbs.)
1/3 cup honey
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 cups sugar
1 cup oil
4 large eggs
1/3 cup orange juice (apple juice makes a great substitution)
3 teaspoons baking powder
2 1/2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)
1/2 cup pecan halves (optional) or 1/2 cup walnuts, maybe substituted (optional)

Steps:

  • Place oven rack in lower third of oven and preheat oven to 350 degrees. Grease or spray a 10 inch tube pan with removable bottom.
  • Peel, quarter, core and slice apples 1/4 inch thick. Place in a medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake.
  • In a large mixing obwl with electric mixer on low speed, mix flour, sugar, oil, eggs, juice, baking powder, vanilla, and salt until combined.
  • Increase speed to moderately high and mix until well blended, about 2 minutes.
  • Pour 1/3 of the batter into prepared pan. Arrange 1/3 of apple slices over the batter and sprinkle with chopped nuts if using. Cover with 1/2 of remaining batter. Arrange 1/2 of remaining apples slices over batter and top with remaining batter, spreading evenly. Over lap the remaining apple slices around the tube og the pan, extending out like petals. Pour remaining juices from the bowl over the apples. If desired, arrange nut halves along the outer edge to encircle the of the cake.
  • Place cake on a rimmed baking sheet and bake for 80 to 90 minutes or until a toothpick or skewer inserted to center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Go around inside edges of pan with a knife and remove sides of pan. Cool cake to room temperature. Cut around the tube and bottom of pan with a knife. Carefully lift the cake from the pan to a serving plate. (Cake may be stored, covered, at room temperature up to 2 days or frozen.).

Nutrition Facts : Calories 429.3, FatContent 17.4, SaturatedFatContent 2.8, CholesterolContent 60.4, SodiumContent 265.6, CarbohydrateContent 65.5, FiberContent 2.5, SugarContent 42.2, ProteinContent 4.8

KING'S CROWN HONEY APPLE CAKE - JAMIE GELLER



King's Crown Honey Apple Cake - Jamie Geller image

This King's Crown Honey Apple Cake is rich with apples, honey, cinnamon, ginger, pomegranate tea, and peach brandy- which makes it so moist and delicious. 

Provided by Cheryl Neumann

Total Time 85 minutes

Prep Time 15 minutes

Cook Time 70 minutes

Yield 8

Number Of Ingredients 11

4 eggs 
1 cup honey
3/4 cup extra virgin olive oil
3/4 cup pomegranate tea
1/4 cup peach brandy
3 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoons ginger
2 medium apples, grated

Steps:

  • 1. In a large bowl, mix eggs, oil, and honey until light and fluffy. Set aside. 2. In a separate bowl, mix flour, baking powder, baking soda, cinnamon and ginger. Set aside. 3. In a small bowl, mix the brandy and tea together. 4. Add the dry ingredients and the brandy/tea mixture alternatively to the large bowl. Add apples and stir enough to mix, but don't over mix. 5. Pour into a 12-cup fluted pan and cook at 325° for 1 hour and 10 minutes.  6. Let cool in the pan and then turn over onto a plate. Freezes well.

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