Apple-Cinnamon Cake

Jewish holidays are nothing if not symbolic.  And part of the symbolism naturally encompasses the food.  On Purim, it’s hamantashen, triangular confections meant to evoke the villain of the day.  On Passover, it’s matzah, unleavened bread meant to evoke the speed with which the ancient Jews fled Pharaoh’s Egypt.  On Hanukkah, it’s latkes, fried potato pancakes meant to evoke the miracle of the burning oil.

Rosh Hashanah, which begins this Friday at sunset, is no different.  Rosh Hashanah is the Jewish New Year, and to ensure that the new year is a sweet and good one, it’s customary to eat apples and honey.  But unfortunately, where there’s honey, there’s honey cakes – too often a dry, and rather tasteless loaf, that might be better served on Sukkot – when you’ll need a hammer to construct a booth!  Instead, this apple cake, both moist and sweet, is the perfect treat to ensure a sweet and good new year this Friday!

Shana Tova!

Apple-Cinnamon Cake

Recipe from Cooking Light Dessert.

PREP TIME: 25 minutes
COOK TIME: 1 hour, plus cooling
YIELD: Serves 8

WHAT TO GRAB:
1 3/4 cup sugar, divided
3/4 cup (6 ounces) block-style, fat-free cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 cups sweet, baking apples, peeled and chopped (I used Rome apples)
8-inch springform pan

HOW YOU DO IT:

1.  Preheat the oven to 350 degrees.  Grease an 8-inch springform pan.

2.  In a medium mixing bowl, beat 1 1/2 cups sugar with the cream cheese, butter, and vanilla extract, over medium speed, until well blended – about four minutes.  Add the eggs, one at a time, and beat until the eggs are fully incorporated.

3.  In a another mixing bowl, sift together the flour, baking powder, and salt.  Working in batches, and over slow speed, add the flour mixture to the sugar mixture, beating until blended.

4.  Make a cinnamon-sugar mixture.  Combine the cinnamon and 1/4 cup sugar in a small bowl, and mix well.  Toss the chopped apples with 2 tablespoons of the cinnamon-sugar mixture, reserving the rest for the topping.

5.  Mix the cinnamon-coated apples into the batter.  Pour the batter into the springform pan.  Sprinkle the remaining cinnamon-sugar on top of the batter.

6.  Bake for about 1 hour, or until a cake tester comes out clean.  Allow the cake to cool completely in the pan.  Once cool, cut with a serrated knife, and serve!