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Tuesday, October 15, 2019

As Rosh Hashana creeps closer and closer, it is time to talk about a dessert that represents this special Yom Tov. Here are two apple cakes. The first one uses canned apples to make it quick and easy as you have so many other things you will need to prepare. The second one you will have to peel and chop the apples (have the kiddies help you with that if they are old enough). May everyone have a very sweet and happy, healthy new year!!!

AUNT ELSA’S APPLE COFFEE CAKE

2 sticks margarine

2 cups sugar

2 teaspoons vanilla extract

1 1/2 tsp ground cinnamon

pinch of salt

1 cup pareve sour cream

4 eggs

1 tablespoon baking soda

1 teaspoon baking powder

4 cups flour

1 can (20 ounces) canned applies drained

Preheat the oven to 350. Grease and flour a bundt pan. I like using Pam Spray with flour.

Melt margarine (I use the microwave.) Stir in the sugar, vanilla, 1 teaspoon of the cinnamon, salt, sour cream and eggs. Add the baking soda and baking powder in small amounts breaking up any lumps with your fingers. Stir completely. Add sour cream until blended. (Yes you can do this cake without a mixer)

Spread half the batter in the pan. Top with half the apples. Then add the rest of the batter. Spread the top level and arrange the rest of the apples evenly over the top of the cake. Sprinkle with the remaining cinnamon. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Cool on a rack for 15 minutes and then remove.

You can ice with a white icing of your choice or just dust with powdered sugar

MOCHA APPLE CAKE

3 eggs

2 cups sugar

1 1/2 cup oil

2 tablespoons cocoa

1 1/2 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

3 cups sifted flour

3 cups diced apples (peeled)

Frosting:

1 scant tablespoon of coffee powder

2 tablespoons of boiling water

3 tablespoons of margarine, softened

1 1/2 tablespoons cocoa

2 cups powdered sugar

1 tsp. vanilla

1 cup chopped walnuts

Preheat oven to 350. Grease a bundt pan. Beat eggs using a mixer. Add sugar, oil and continue beating until well mixed. Add in cocoa, salt, baking soda and vanilla. Add flour and continue beating until all is well combined. Fold in apples. Spread batter in pan and bake 70 minutes until toothpick comes out clean.

Remove from pan and cool.

Frosting: Dissolve coffee in boiling water in medium bowl. Stir in margarine and cocoa and mix well. Add sugar and vanilla and stir until spreadable (may need to add more water). Spread over cooled cake and sprinkle with nuts.

Gail Hochman has been married for 35 years and is blessed with many grandchildren. If you would like to submit a recipe or a comment, feel free to email heimishhousehold_gmail.com

By Gail Hochman