Margaret’s Jewish Apple Cake
In 2000, I met one of the most remarkable women I have ever met. She smiles through life, and just embraces the ride!! I am so happy to be friends with this incredible woman. This is one of my favorite recipes from my dear friend, Margaret Lipsky Estep.
Ingredients
3 cups of unsifted all purpose flour (I use King Arthur’s unbleached)
2 1/2 c. white granulated sugar
1/2 teas. salt
3 teas. baking powder
1 cup vegetable oil
4 unbeaten eggs (at room temperature)
1/3 cup of orange (i use 1 fresh orange = juiced)
2 1/2 teas vanilla
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5-6 thinly sliced apples (I used Honeycrisp today, i like the sweet but tart flavor surprises)
2 teas. ground cinnamon
5 Tabls. white granulated sugar
Preheat oven to 350 degrees f
grease tube pan generously
Mix flour, sugar, salt, baking powder, oil, eggs, juice, and vanilla by hand until smooth
Mix sliced apples, cinnamon and 5 T sugar and mix to coat.
Put a layer of batter, layer of apples, layer of batter, layer of apples, etc. until all of the apples and batter have been used.
Bake 350 for 1 hour and 30 minutes
Drizzle homemade salted caramel sauce over cake just before serving…..
Salted Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons gray sea salt, crushed
- In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.
CookingOnTheRiverWithMamaWood 